Honnran's Column, Hongran's Kitchen | Sempio
  • Contact Info
  • Sitemap
  • ѱ
  • þ
  • recipe
  • products

3 kinds of Namul for Jeongwol Daeboreum(taro stems, zucchini, fiddlehead, Fiddlehead)

  • Date : 2011-02-07

  • Print
  • E-mail to friends
zoom
Popular Category
Korean
Product
Soy Sauce for Soup, Chosun (W.. detail view
Main Ingrediants
Vegetable
Seasonal
Jeongwol Daeboreum
Non veggi or veggi
Vegetarian
Calorie
Ingrediants
50g dried taro stems
50g dried zucchini slices
100g gosari (dried fiddlehead)

[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.. detail view

[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.. detail view

[Gosari seasnoning]
1 tbsp minced garlic
1 tbsp sesame oil
1 tbsp sesame salt
1 tbsp Soy Sauce 501 detail view
Directions
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.

List

top

  • SEMPIO JANG
  • SEMPIO SPACE
  • Facebook