#Paik_Jong_Won #Hangover_Ramyun #Ramyun_With_Bean_Sprouts
Today's menu is 'Hwangtae Kongnamul Ramyun', which is a popular hangover dish, but be aware! You might want to drink more.
Twice as filling and twice as satisfying!!
Savory with dried pollack fillets and refreshing with bean sprouts
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Hwangtae Kongnamul Haejang Ramyun
[Ingredients]
1 packet ramyun
3 1/2 cups (630 ml) water
1 1/2 cups (100 g) bean sprouts
1/3 stalks (30 g) spring onion
1 cup (25 g) dried pollack fillets
1 Tbsp (20 g) Saeujeot (salted shrimp)
1 (10 g) Cheongyang pepper
1 Tbsp (7 g) cooking oil
1 Tbsp (7 g) sesame oil
1/3 Tbsp (7 g) minced garlic
1/2 (5 g) red pepper
1 egg
[How to Make]
1. Soak dried pollack fillets in a bowl of water.
2. When dried pollack fillets soften, squeeze out the excess moisture. Then, cut them into bite sizes.
3. Add some cooking oil and sesame oil on a pot and stir-fry dried pollack fillets until golden brown.
4. Add saeujeot to the dried pollack fillets.
5. When saeujeot is about to burn, pour water, dried flakes, ramyun seasoning and kelp, and bring to a boil.
6. Chop spring onions and Cheongyang pepper into 0.3 cm pieces.
7. Chop red pepper lengthwise into 0.3 cm pieces.
8. When the water starts to boil, add bean sprouts, noodles and minced garlic.
9. Whisk up an egg in a bowl.
10. When the noodles come apart, pour the egg around the edges of the pot, then add spring onions, Cheongyang pepper and red pepper.
11. Toss them well and serve in a ramyun bowl.
Негізгі бет Ойын-сауық Can't Choose Between Savoriness and Refreshing Taste? Hwangtae Kongnamul Haejang Ramyun
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