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Kongnamul Kimchi (Soybean Sprout Kimchi)
2018-06-01 | K-TASTE
조회 23
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Chef Yoo Jong-Ha's Toothsome Dish


[INGREDIENTS]

Soybean Sprout, Red Pepper, Garlic, Ginger

1. PARBOIL
Soybean Sprouts (300g), Salt, Water (3.6L)

TIP: Parboil the soybean sprouts in salted water.

2. Cool Down
Soybean Sprouts (300g), Ice Water

TIP: Put the parboiled soybean sprouts immediately in ice water.

3. Cut
Garlic (5 cloves), 2 Red Peppers, Ginger (1 clove)

4. Mature
Garlic, Red Peppers, Ginger, Soybean Sprouts, Soybean Sprout Broth, Salt (4T)

TIP: Cool the soybean sprout broth before aging it with other ingredients.
TIP: Mature the ingredients at room temperature for a day.


[RECIPE]

1. Parboil soybean sprouts.

2. Put the parboiled soybean sprouts in the soybean sprout broth, together with garlic, red peppers, ginger, and salt.


[Effects of Soybean Sprout]

Rich in aspartic acid and cellulose, soybean sprouts are good for relieving hangovers.

Please try this dish of Kongnamul Kimchi (Soybean Sprout Kimchi) with an unrivaled crunchy mouthfeel.
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