Braised chickpeas. Sweet and salty. Sweet and salty. It'
I ground it with chickpeas and made Korean pancakes There were soggy beans left, so I made braised beans It's different from braised beans. It's really good It's also good for dieting, so try making it
2 serving
Within 15 minutes
함박꽃
Ingredients
  • chickpeas
    2paper cup
  • thick soy sauce
    1/2cup
  • Bottled water
    3cup
  • perilla oil
    2spoon
  • Starch syrup
    2spoon
  • ginger extract
    1spoon
  • Sesame
    little
Cooking Steps
STEP 1/9
It's good to soak chickpeas for at least 3 hours in advance
STEP 2/9
It's 2 cups of chickpeas
If you soak 1 cup in a paper cup, it comes out to 3 cups
I'm going to cook it with 2 cups
boil 2 cups of green beans with 3 cups of bottled water When the water boils down
STEP 3/9
Add half a cup of thick soy sauce
Boil it down, add 2 tablespoons of perilla oil, 2 tablespoons of starch syrup or oligosaccharide, and add 1 tablespoon of ginger syrup
STEP 4/9
You have to stir it until the last time it boils so that it doesn't burn
STEP 5/9
You can wrap it up with sesame oil
It has perilla oil in it, so you can just finish it off
STEP 6/9
I'm done with the glossy braised chick beans
STEP 7/9
It can be hard if it's seasoned from the beginning
Add bottled water and season it. It's soft, sweet, and salty chickpeas
STEP 8/9
Doesn't it look delicious
I've got beans in my mouth this evening Try it in the evening
STEP 9/9
It's too easy. Anyone can make it
When it's about to boil down, watch and boil it down I can ride it while I'm forget it It burns easily with starch syrup in it burns easily
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