Name: Gwangdodom Chamnamul Samhap
Total time: 30 min
Yield: 1
Ingredients: flatfish 160g; instant rice 80g; cashew nut 4piece; a sun-dried salt 2little; ground pepper little; glutinous rice flour 10g; olive oil little; Chamnamul (Chamnamul) (Chamnamul) 50g; cashew nut 12piece; Garlic 1piece; Granapadano cheese 30g; a sun-dried salt 0.5t; Sesame 1T; Extra Virgin Olive Oil 30ml

10K Recipe

Gwangdodom Chamnamul Samhap

Flatfish, which is low in calories and rich in protein, tastes best when eaten as sashimi, but we have made food that can be left with flatfish sashimi or a meal for a single family. I made Korean flatfish, pesto made with Korean Chamnamul, and cooked rice slightly to enhance the texture. It's Gwangdom Chamnamul Samhap, which has the taste, nutrients, and visuals.

1 serving

Within 30 minutes

elliws재원맘

Ingredients

flatfish

160g
instant rice

80g
cashew nut

4piece
a sun-dried salt

2little
ground pepper

little
glutinous rice flour

10g
olive oil

little
Chamnamul (Chamnamul) (Chamnamul)

50g
cashew nut

12piece
Garlic

1piece
Granapadano cheese

30g
a sun-dried salt

0.5t
Sesame

1T
Extra Virgin Olive Oil

30ml

Cooking Steps: STEP 1/13

I prepared a Korean flatfish steak. (Purchased at Curly, domestic proof shot)
You can use leftover flatfish sashimi.

STEP 2/13

It has a skin on the belly, so remove the skin.
Remove the flatfish only.
The flatfish should not be watery. (Wipe with a kitchen towel and separate.)

STEP 3/13

Grind the flatfish, 10g of glutinous rice flour, two skewers of bay salt, and black pepper in a grinder.

STEP 4/13

Cut the sliced flatfish into four pieces and make it round.
Put the cashew nut in the center as a point.

STEP 5/13

Apply some olive oil
Air fryer at 170 degrees for 8 to 10 minutes
I'm going to cook it.
Remove cashew nuts slightly while baking.
Once the halibut is cooked and the outside is slightly golden, it's done

STEP 6/13

[Chamnamul pesto]
Soak the chamnamul in water mixed with water and vinegar for 10 minutes, wash it thoroughly, and shake off the water thoroughly.
Remove stems.

STEP 7/13

Put 50g of chamnamul in the grinder and put all the pesto ingredients.
However, add only 30ml of olive oil first and look at the concentration.

STEP 8/13

The savory Chamnamul pesto is complete
(There needs to be a little bit of particles to make the texture good.)

STEP 9/13

Prepare 80g of rice.
Cool at room temperature for about 5 minutes, make 20g each round and gently press flat. I make a total of four.

STEP 10/13

Apply olive oil to a heated pan and cook the rice until lightly golden brown.
It's not hard nurungji, but it's just slightly cooked on the outside. (Eating up)

STEP 11/13

[Plating] Put 15g of chamnamul pesto on top of rice.

STEP 12/13

and put the grilled gwangdodom on top

STEP 13/13

If you like spicy food, it's also a delicacy if you eat two of them with sun-dried tomatoes.

You can make rice with black rice or mixed grains. (Color, nutrient up) When the flavor of the chamnamul pesto is right, you can feel the harmony of the taste when you eat it in one bite. Use uncooked cashew nuts for decoration. (Prevent burning) Flatfish and chamnamul pesto are the best~It looks good on you, but... If you have basil pesto at home, use it as a substitute.

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