Vegetable bibimbap, mugwort soybean paste soup
Maybe it's because it's spring these days, but Bibimbap often stands out on TV.. Every time I saw it, I thought I couldn't do it, so I made super simple bibimbap with the ingredients I had at home~~, I also made mugwort soybean paste soup, which you have to eat at least once in spring
1 serving
Within 60 minutes
예예
Ingredients
  • Bean sprouts
  • Radish
  • Mugwort
  • Potato
  • perilla oil
  • crushed garlic
  • leek
  • sesame salt
  • Korean style soy sauce
  • anchovy broth
    little
  • Soybean paste
  • Water
  • Anchovy
  • red pepper paste
Cooking Steps
STEP 1/6
First of all, bean sprouts, which are the easiest bibimbap ingredients, are boiled and seasoned with perilla oil, minced garlic, minced green onions, sesame salt, and soy sauce~~
STEP 2/6
I took out the radish from the refrigerator and shredded it, put perilla oil and minced garlic, stir-fry it, put a little bit of anchovy broth and a little bit of soy sauce, cover it, and boil it for a while until the radish is cooked~~
When the radish is cooked, add chopped green onions and stir-fry a bit more! I made this for bibimbap, too
STEP 3/6
It's the naengi red pepper paste that I uploaded yesterdayIf you put this in bibimbap, it's delicious~~
STEP 4/6
There should be soup to go with bibimbap.. So I made mugwort soybean paste soup~~ Blanch mugwort quickly in boiling water, rinse it in cold water, squeeze it out, and cut it into bite-size pieces
STEP 5/6
I used rice water for the soybean paste soup Put anchovies back in the rice water and boil it to make broth... Mix a little bit of red pepper paste in the broth and mix it, then slice the potatoes thinly and cook it first..
STEP 6/6
Just before you eat it, you can add the blanched mugwort, cheongyang pepper, green onion, and boil it a little more If you add mugwort and boil it for too long, it will not taste good.. Put it in right before turning off the heat and boil it quickly~~
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