Stir-fried Gongsimchae...Stir-fried vegetables in Chinese, Thai,
Gongsimchae (Morning Glory) is called Gongsimchae because the stem is empty like bamboo. I thought it was cultivated only in Southeast Asia, but it was cultivated in Jeolla Province in our country, so it was easily available at large discount stores and department stores. My friend gave me Neogeummam sauce as a gift, so I made Chajo sauce and made Gongsimchae stir-fry.
3 serving
Within 30 minutes
elliws재원맘
Ingredients
  • a public bond
    1pack
  • onion
    1/2ea
  • Garlic
    2piece
  • Cheongyang red pepper
    1ea
  • Red pepper
    1/3ea
  • Chicken stock
    1/3cup
  • olive oil
    2t
  • Fish soy sauce
    1t
  • Oyster sauce
    1t
  • Soybean paste
    1t
  • brown sugar
    1t
Cooking Steps
STEP 1/11
TV 3 Great King Broadcasting..I made it referring to the stir-fried Gongsimchae at the Thai restaurant in Sangsu-dong.
STEP 2/11
Soak Gongsimchae in rice water (flour) for 10 minutes, rinse thoroughly, and place in a sieve.
STEP 3/11
Cut the drained gongsimchae into 4cm lengths. Separate stems from leaves.
STEP 4/11
Mix the stir-fry sauce in a bowl beforehand.
(The measuring spoon is 1t each with a child's spoon.)
STEP 5/11
Chop garlic with a knife so that it has particles. Chop the onions, remove the seeds from the chungyang peppers, and chop them into small pieces. I cut 1/3 red peppers into a circle and put them in as a point color.
STEP 6/11
I need 1/3 cup of warm chicken broth to make chicken bones. When I don't have it...Add 0.5t of chicken stock (powder) to 1/3 cup of warm water and dissolve.
STEP 7/11
Put 2 tons of olive oil over low heat in a heated royal pan and stir-fry onion, garlic, and red pepper.
STEP 8/11
If it smells like garlic...Change the heat...Add the stems of Gongsimchae first and stir-fry it. (5 seconds)
STEP 9/11
Add the sauce and chicken broth and...
STEP 10/11
Add the leaves and stir-fry quickly. (Sote)
Stir-fry vegetables quickly in a short time so that the texture is alive.
STEP 11/11
Serve on a plate.
Even if you use spinach and soft minari instead of Gongsimchae, it tastes like stir-fried Southeast Asian vegetables. Gongsimchae was introduced as a summer vegetable rich in vitamins and calcium in TV Cheongi Leakage. It's good for degenerative discs and is effective in antioxidant, anemia, diabetes, and diuretic effects, so stir-fried Gongsimchae When I make it...I think it would be good for those who are on a diet if you add less sauce for stir-frying (sugar x salty).^^
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