Seasoned Olbanggae muk that goes well with beef garnish: appetiz
A lot of people around me They are all people I'm thankful for I realize it again. It's a little bit of sincerity With my thankful heart This is seasoned Olbanggae muk.
6 serving
Within 999 minutes
달콤스윗맘
Ingredients
  • All-Banggae-muk
  • Beef
  • egg
  • Cucumber
  • Paprika
  • Soy sauce
    2spoon
  • Sugar
    1.5spoon
  • cooking wine
    2spoon
  • crushed garlic
    1spoon
  • Soy sauce
    3spoon
  • fish sauce
    1spoon
  • Sesame oil
    1spoon
  • Sugar
    1spoon
  • Red pepper powder
    2spoon
  • Sesame
    2spoon
  • leek
Cooking Steps
STEP 1/12
It's from Korea
The precious Olbanggae-muk powder
The proportion of water
1:6
Mix it well.
(Season with salt.)
STEP 2/12
I cooked rock on high heat
When you start to get lumps
Turn the heat down to medium and low
until it's muk
Keep stirring.
While I'm cooling down my whole room
Prepare garnish.
STEP 3/12
It goes well with "All Banggae-muk"
Beef is
Shred it
Soy sauce 2: Sugar 1.5: Cooking wine 2: Minced garlic 1
Stir-fry it in the sauce.
STEP 4/12
Stir-fry until the water evaporates.
STEP 5/12
Cut it to the size of an old pinky
Put it in a bowl
STEP 6/12
yellow and white egg garnish
Cucumber
Beef
Red paprika
These are ready garnish.
STEP 7/12
In a cup of rock
STEP 8/12
on top of garnish
Put the sauce on it.
STEP 9/12
on the Korean table
It's good to use as an appetizer
This is seasoned Olbanggae muk.
STEP 10/12
[Making the sauce]
Soy sauce 3
Fish sauce 1
Sesame oil 1
Sugar 1
Red pepper powder 2
Sesame 2
Ssongssongssongsunpa
STEP 11/12
When setting up
I'm going to add the sauce in the shape
When you eat, to suit your taste
I eat it with more sauce.
STEP 12/12
It's very attractive
It's delicious, too
appetizer
All-banggae-muk is done.
Instead of Olbanggae muk, you can use it as another muk at home. It took a long time to cook because of the cooling time If there's a completed rock, it'll take 30 minutes!! It's easy to make.
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