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. A. Sukju-namul [Sukju-namul ingredients] 500g mung bean sprouts, a little carrot, a little small green onion, 0.5T minced garlic, a little sesame oil, some salt, some sesame [Broth ingredients] 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.
Have you ever eaten blanched lettuce? Blanch the lettuce and season with the yangnyeom to enjoy a delicious lettuce salad (Korean Sangchu Muchim). [Ingredients] 2 lettuce (340g), A little salt, a little sesame [Sauce ingredients] 1.5T red pepper paste, 0.5T oligosaccharide, 0.5T garlic, some small green onion, 1T vinegar, a little sesame oil [Cooking order] 1. Add salt to boiling water and lightly blanch the lettuce 2. Rinse twice in cold water and squeeze out the water 3. Cut the lettuce into bite-sized pieces 4. Make sauce with the sauce ingredients 5. Mix well with the sauce and the cut lettuce [Point] 1. If you do not squeeze out the
[Ingredients] 400g mung bean sprouts, 5 garlic chives, a little carrot, a little salt [Kelp broth ingredients] 200ml water, 2 pieces of kelp [Yangnyeom ingredients] A little bit of small green onion, 1t chopped garlic, a little bit of salt, a little bit of pepper, plenty of sesame oil, a little bit of sesame [Cooking order] 1. Cut the garlic chives into 5cm lengths. 2. Slice the carrots and finely chop the small green onion. 3. Add the kelp broth ingredients and when the water boils, turn off the heat and make the kelp broth for about 3 minutes. 4. Add mung bean sprouts and salt to the kelp broth.