Rich texture and the terminator of the tenor sweet seasoned anag
Busan's delicacies, Anago.. I ate as much as I wanted after a long time Lettuce, lettuce, cucumber, perilla leaf There's nothing to envy
6 serving
Within 30 minutes
노루네
Ingredients
  • Eel
    2kg
  • Sesame leaf
    30piece
  • Cabbage
    1/4pack
  • Cucumber
    1ea
  • Lettuce
    30piece
  • perilla oil
    3spoon
Cooking Steps
STEP 1/6
It's the ingredient for anago salad For red pepper paste, I use sweet and sour HAECHAN's red pepper paste Shred cabbage cucumbers, soak them in cold water for about 5 minutes, and drain them on a tray (the freshness and crunchiness of vegetables fly away)
STEP 2/6
Remove the water from the perilla leaves and chop them
STEP 3/6
Anago has a lot of oil, so you have to use a dehydrator to make it easy to eat When you eat anago at a market or a sushi restaurant, it dehydrates dryly
STEP 4/6
In a large bowl, put sliced lettuce, cabbage, cucumber, and place it on top
STEP 5/6
Add a lot of red pepper paste and sesame seeds to add savory taste
STEP 6/6
Add a lot of perilla oil and mix it so that the red pepper paste sauce is evenly mixed A bowl of sweet and savory bibim-anago revived my tired energy You can mix it with rice
Anago sashimi is a must in the dehydrator The chewy texture comes alive
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