Making Cabbage Pancake and Jellyfish Chilled Vegetable
The snow storm danger weather forecast is perfect in the afternoon without a single error! It's snowing heavily from the sky. Today's snow... Sizzling... I made cabbage pancakes because I wanted oil Sweet and sour talk! I also made cold jellyfish salad with a stingy seasoning.
2 serving
Within 999 minutes
달콤스윗맘
Ingredients
  • Cabbage
    12piece
  • Flour
    15TS
  • Water
    15TS
  • Salt
    1.5ts
  • Vinegar
    3ratio
  • Sugar
    3ratio
  • crushed garlic
    little
  • Jellyfish
    2piece
  • Cucumber
  • onion
  • pepper
  • Carrot
  • Lemon
  • the meat inside a razor clam
  • Water
    1spoon
  • Sugar
    1spoon
  • Vinegar
    1spoon
  • crushed garlic
    2spoon
  • Salt
    1/5spoon
  • Mustard
    1/3spoon
  • Sesame oil
    1spoon
Cooking Steps
STEP 1/27
Pick cabbages and wash them thoroughly
STEP 2/27
After you season it with salt
STEP 3/27
Mix flour and cold water 1:1 well and season with salt.
15 tablespoons of flour
15 tablespoons of cold water
STEP 4/27
The ratio of salt is flour 5: water 5: salt 1/2 small liquor
a teaspoon of salt
STEP 5/27
Spread the flour thickly on the cabbage leaves with a spoon and put it on a pan with plenty of vegetables
Why does the oil smell so good on a snowy day!
STEP 6/27
Turn the cabbage stem upside down when it starts to turn transparent.
STEP 7/27
If you pour enough vegetables and cook it like it's fried, it's crispy on the outside and moist inside
Delicious
The cabbage pancake is ready.
STEP 8/27
Place on a plate and serve with soy sauce.
STEP 9/27
percentage of soy sauce in soy sauce
Soy sauce 1: sugar 1: water 4: vinegar as much as you want
STEP 10/27
I think it's better to buy the head part and cut it and use it.
Wash the salt attached to 2 sheets of jellyfish head and rinse it a couple of times in cold water.
STEP 11/27
I'll roll up the jellyfish's head
STEP 12/27
Cut it into 0.5cm thick pieces.
STEP 13/27
When a small drop starts to rise right before the water boils, turn off the heat
STEP 14/27
Add jellyfish and stir to blanch quickly
STEP 15/27
Rinse it in cold water.
STEP 16/27
Soak the blanched jellyfish in the sauce and soak it in the refrigerator for more than 3 hours.
(When an opaque jellyfish turns transparent, it's perfect!)! It's a good texture to eat)
Soaked water ratio of jellyfish
Vinegar 3
Sugar three
(I added a bit of crushed garlic to get rid of the jellyfish smell.)
STEP 17/27
Slice cucumber, onion, bell pepper, carrot thinly and add lemon thinly
(The amount of ingredients and the type of vegetables you want)
STEP 18/27
Tear the crab meat.
(Add as much as you want)
STEP 19/27
The ratio of making jellyfish salad sauce.
(You have to use a measuring spoon or measuring cup to get the right proportion.)
STEP 20/27
Water 1
Sugar 1
Vinegar 1
2 minced garlic
1/5th of salt
1/3 of mustard (I like the pungent taste, so I added 1/2 of it)
Sesame oil 1
Lee Hye-jung's cooking research is a recipe for cold jellyfish salad, and I like it because it tastes so good.
STEP 21/27
Put the jellyfish in the prepared vegetables
STEP 22/27
Pour the cold jelly sauce on the left and then mix it.
STEP 23/27
The cold jellyfish salad is done.
STEP 24/27
When I was in Korea, I remembered the jellyfish salad I ate at a Chinese restaurant, so I piled up the tower on a plate, recalling the memories.
Cold jellyfish salad
STEP 25/27
I think cabbage pancakes taste better when they're hot.
(I ate one while frying cabbage pancakes and it's really, really good!)
STEP 26/27
Sweet and sour! It's a fantastic combination because you eat it with spicy jellyfish salad.
STEP 27/27
Chilled jellyfish salad is always delicious when you eat it.
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