Zucchini kimchi roll kalguksu
It is a menu that adds green pumpkin and crunchy kimchi to anchovy kalguksu, which is characterized by the clean and cool taste of anchovies. I recommend it as a menu that can revive one's appetite on a day when you don't have an appetite.
1 serving
Within 30 minutes
농심
Ingredients
  • Anchovy kalguksu
    1ea
  • Pumpkin
    100g
  • Kimchi
    70g
  • crushed garlic
    4g
  • Sesame oil
    4g
  • Red pepper powder
    6g
  • seaweed flakes
    2g
  • Water
    550ml
  • Salt
    little
Cooking Steps
STEP 1/5
Wash the zucchini and divide it into four pieces, remove the seeds, cut them into 5mm thick and 6cm long, and pickle them with a little salt.
STEP 2/5
Cut kimchi into 6cm long slices and squeeze the kimchi soup.
STEP 3/5
Rinse 1 with water, squeeze the water, add ground garlic (2g) and sesame oil (2g) and stir-fry in a frying pan over medium heat for 15 seconds.
STEP 4/5
Put water in a pot and when the water boils, add anchovy kalguksu and powder soup and boil for 4 minutes and 30 seconds.
STEP 5/5
Put 5 in a bowl and put 3, 4, and seaweed flakes in order.
You can add various vegetables such as onions, carrots, and mushrooms with zucchini.
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