Seaweed stir-fried udon
Maesaengi is a seaweed that can be tasted for a while only in the middle of winter. Maesaengi soup and Maesaengi porridge are made, and many snacks such as Maesaengi jeon appear, and Maesaengi's nutrition is excellent enough to be recognized as a well-being food, so it is a great food that is popular every winter. I ordered seaweed fulvescens with udon.
1 serving
Within 30 minutes
칼스버그
Ingredients
  • seaweed fulvescens
    1cup
  • Udon noodles
    1serving
  • Mussels
    3ea
  • Cocktail shrimp
    3ea
  • Manila clam
    4ea
  • the body of a squid
    1/4piece
  • pepper
    little
  • onion
    little
  • dried bonito
    1/2cup
  • Flying Fish Roe
    1/2TS
  • Oyster sauce
    1TS
  • crushed garlic
    1/2TS
  • ground pepper
    little
Cooking Steps
STEP 1/6
If you wash seaweed fulvescens a few times in running water, the unique scent of seaweed fulvescens disappears, so even if you cook the food, it doesn't taste good. Put seaweed fulvescens in a strainer and shake them gently in the water to cover the foreign substances. Washing is very simple. Maesaengi is so soft that the texture of washing can feel different.
STEP 2/6
Cut only the body part of the squid and prepare it with a cut, and wash the mussels and clams cleanly after removing them. I also prepared cocktail shrimp.
STEP 3/6
Cut green and red bell peppers into long pieces, and cut onions in the same thickness as green peppers.I'll prepare oyster sauce, too.
STEP 4/6
Soak gas obushi in boiling water to make gas obushi soup. Boil the gas dish for about 10 minutes, then use a cloth or a sieve to scoop out the gas dish and prepare it with a clean broth. Put the prepared seafood and vegetables in a heated pan and boil over high heat with oyster sauce, minced garlic and pepper.
STEP 5/6
When it boils for a while, put the fried udon in hot water, add seaweed fulvescens, and stir-fry them using chopsticks.
STEP 6/6
When the soup becomes sticky, remove from the heat and serve in a bowl.
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