All Things Award, The Hot Seaweed Bugak, How to Make It Easy
Manmulsang, the hot laver Bugak these days, how to make it easily, 'Bugak' made by frying dried food. It is a food that is fried in oil after drying vegetables such as perilla leaves and peppers or seaweed such as seaweed and kelp. Interest in "Kim Bugak" is increasing as Hwasa, who recently appeared on JTBC's "Please Take Care of My Refrigerator," has become a hot topic of conversation.
6 serving
Within 15 minutes
저녁노을
Ingredients
  • glutinous rice flour
    1cup
  • Water
    3cup
  • Kim
    10piece
  • Salt
    little
  • soybean oil
    little
  • sesame salt
    little
Cooking Steps
STEP 1/5
Add glutinous rice flour and water, mix well, and microwave it for 2 minutes.
STEP 2/5
When it is warm, add salt, mix well, and let it cool.
STEP 3/5
Fold the seaweed in half and spread it again and apply water glue only on the half. Fold the seaweed with water glue in half and apply water glue again. Sprinkle with sesame salt.
STEP 4/5
Put water-glazed seaweed on a plate, microwave it for 2 minutes, take it out, and cut it in half. If you turn the cut seaweed again for a minute, it dries crispy.
STEP 5/5
Put cooking oil and when the temperature rises by 180 degrees, add dried seaweed and fry it.
Rich nutrition of laver The nutritional composition of laver is 40% carbohydrate and 10% mineral, and 90% of carbohydrates are made up of dietary fiber. Fiber not only helps diet by increasing satiety, but also helps relieve constipation by quickly discharging the contents of the large intestine. The protein in laver is full of essential amino acids that are not made in the body and must be consumed as food. Examples include tryptophan, which relieves insomnia and induces deep sleep, lysine, which helps improve liver function and absorb calcium, and glutamic acid, which helps activate brain function. In addition, it is rich in vitamin A, which is good for eye health, and taurine, which helps relieve fatigue.
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