STEP 1/15
Soak the grains that you want, such as black beans, chaojo, and mung bean, in water~
Soak the jujube in water and dust it off.
I put in mung bean, chaojo, and black beans.
STEP 2/15
You have to soak shiitake mushrooms a day before, but I put a piece of kelp in here to use it as rice water.
STEP 3/15
Once the dried snow crab (Samnamul) is soaked in lukewarm water, blanch it in boiling water for 10 minutes, turn off the heat, cover it with the lid, and let it sit for about 30 minutes.
STEP 4/15
Rinse the well-soaked cedar several times and squeeze the water out.
STEP 5/15
If you soak the rice before preparing the vegetables, the rice will get swollen just in time and the rice will make the rice glossy. I soaked rice with some black rice.^^
STEP 6/15
Cut the dried ginseng into bite-sized pieces first
STEP 7/15
Season with 1T perilla oil and 2T soy sauce.
STEP 8/15
Squeeze the water out of the soaked shiitake, remove the column, and slice them thinly.
STEP 9/15
Add 1T of perilla oil and 2T of soy sauce to shiitake mushrooms and season them.
STEP 10/15
When you put rice in a pot, mix the soaked grains already and measure them with the rice and add the water equivalent to the rice. Next, put mushrooms, chestnuts, ginkgo, and jujube on top.
STEP 11/15
Lastly, if you put the ginseng sprouts on top of the mushrooms, the water is almost full, but there is no shortage of rice, so don't worry about it.
STEP 12/15
Please make me some dalaejang while I'm cooking. First, cut the green pepper in half, remove the seeds using a spoon, and chop it thinly.
STEP 13/15
Wash the dallae clean and cut them at intervals of 1cm apart.
STEP 14/15
Now add all the seasoning ingredients and mix them, and sesame seeds are more savory than sesame seeds.
STEP 15/15
When sugar or seasoning is dissolved in soy sauce and mixed, add dalae and pepper to finish the dalaejang. Heat it in the microwave for 1 minute and 30 seconds and mix it with rice. It tastes much better
Don't soak the ginseng sprouts too much before you cook them. It's a herb with a good texture, so it's less delicious when it's called konjuk