Recipe

[Jeongwol Daeboreum Menu]

: 50g dried taro stems
50g dried zucchini slices
100g gosari(dried blackenfern)

[Taro Stems Seasoning]
1 tbsp minced garlic
Finely chopped scallion
1 tbsp wild sesame oil
1 tbsp ground wild sesame
1~2 tbsp Soy Sauce for Soup, Chosun (W..

[Dried Zucchini Seasoning]
1 tbsp minced garlic
1 tbsp sesame oil
1tbsp sesame salt
2 tbsp pickled shrimp
1/2 tbsp Soy Sauce for Soup, Chosun (W..

Gosari seasnoning
1 tbsp minced garlic
1 tbsp sesame oil
1 tbsp sesame salt
1 tbsp Soy Sauce 501

: 1. Soak dried namul in warm water for 30mins. Drain well.
2. Prepare the seasoning in a separate bowl. Use the seasoning to combine with each type of namul one by one.
3. Heat the frying pan and stir-fry the seasoned namul separately over medium heat.