Wash the garlic stems clean, drain them, and cut them into pinky-sized pieces.

It's a gongsimchae leaf as an ingredient to put together. If you don't have it, you don't have to put it in. I prepared to put the stems in the japchae and only these leaves in the garlic stem and dried shrimp stir-fry. As expected, it is prepared by cutting it into similar sizes as garlic stems.

The soy sauce used in stir-fried shrimp with garlic stems is flavored soy sauce. While making soy sauce shrimp, I kept the soy sauce separately. When I boiled it again, I put in chili pepper seeds and boiled it. Then it will taste spicy and cool. What am I going to eat today? This chili-seed soy sauce came out in the soy sauce episode. Well, there's already something prepared for the seasoned soy sauce, so you can boil it again with only chili pepper seeds. This is the main part of the stir-fried shrimp with garlic seeds.

Grease the pan and stir-fry minced garlic and green onions.

Other ingredients prepared are dried shrimp, cheongju, garlic stem, gongsimchae leaves, and seasoned soy sauce. Cheongju plays a role in controlling the smell of green and miscellaneous food, but if you don't have it, you can replace it with cooking wine. But I can't drink soju~~~ Because soju tastes bitter.

If you have green onion oil, stir-fry dried shrimp with garlic stems.

After stir-frying garlic stems and dried shrimp, add the leaves of Gongsimchae and stir-fry them together.

And a little bit of sugar. I chose sugar for the sweetness. Oligosaccharides and starch syrup are sticky, so I think sugar tastes the best.

Lastly, I need to season it. Add the prepared soy sauce and season it. The soy sauce is not salty, so I added enough moisture.

The stir-fried garlic jjong dry shrimp with crunchy taste and the savory taste of dried shrimp has been completed.