Three side dishes that are easy to make and eat with easy-to-find ingredients.
Crispy mung bean sprouts, sweet carrot, and fragrant radish.
It is delicious to eat as it is, and it is really delicious to eat it as bibimbap with red pepper paste.
500g mung bean sprouts, a little carrot, a little small green onion, 0.5T minced garlic, a little sesame oil, some salt, some sesame
200ml water, 1T tuna fish sauce
[Sukju-namul cooking order]
1. Thinly slice carrots and chop small green onion
2. Make broth with water and tuna fish sauce
3. Pour broth, cover and blanch for 4 minutes
4. Add carrots to the blanched mung bean sprouts for a while and cool the mung bean sprouts on a sieve
5. Add minced garlic, small green onion, grilled salt, and sesame oil, mix well and sprinkle with sesame
1 carrot (190g), 1T sesame oil, some grilled salt, a little sesame
[Danggeun-namul cooking order]
1. Slice the carrots thinly
2. Add enough sesame oil and cook it slowly over low heat
3. When the carrots are soft, season with grilled salt and sprinkle with sesame
1/2 radish (470g), a little green onion, 0.5T minced garlic, some sesame oil, some grilled salt, some sesame, 50ml water
[Mu-namul cooking order]
1. Thinly slice radish and chop small green onion
2. Do not add oil, just add radish and stir-fry until water is gone
3. When the water evaporates, add sesame oil and stir-fry, then add minced garlic and small green onion and stir-fry together
4. Add a little water and stir-fry the radish until it becomes transparent, season with grilled salt and sprinkle with sesame
1. Add enough sesame oil to the Danggeun-namul and stir-fry slowly over low heat.
2. For the Mu-namul, do not add cooking oil, only radish and fry until water is gone.