Making cold muk rice/muk bowl, which is made simple with naengmy
It's a dish that's perfect for summer when you want to use as little fire as possible because it's hot It goes well with spicy food, and it's perfect for a meal when you don't have an appetite! The super simple dish that I'm introducing today is It is a recipe for making cold muk-bap muk-bap, which children and adults like.
2 serving
Within 15 minutes
시드님
Ingredients
  • Acorn jello
    1/2piece
  • Bean sprouts
    1handful
  • Cucumber
    1/2ea
  • Pickled radish
    5ea
  • ripe kimchi
    2piece
  • Cheongyang red pepper
    little
  • seaweed flakes
    little
  • sesame salt
    little
  • Cold Noodles Soup
    1pack
  • Korean style soy sauce
    1spoon
  • plum extract
    1spoon
  • Sesame oil
    little
  • Ice
    2/3cup
Cooking Steps
STEP 1/6
First, prepare the bottom. Please parboil the bean sprouts.
Slice the old bean sprouts and cool them down.
Slice cucumber and pickled radish thinly, and slice the red pepper thinly.
STEP 2/6
Put kimchi in a concave bowl and cut it finely with scissors Please make it slightly seasoned
STEP 3/6
Place bean sprouts and half-and-half jelly at the bottom of a concave bowl.
STEP 4/6
Add 1 rice spoon of soy sauce and plum extract, excluding sesame oil and ice, to the cold noodle broth.
Pour in the broth until the acorn jelly and bean sprouts are slightly submerged.
On top of that, put the cucumber salad and chopped kimchi.
Pour a little bit of sesame oil in here.
STEP 5/6
I finished it by grinding sesame seeds after putting on the Tangcho slice and seaweed flakes.
Before you eat the ice, put it in here and there
STEP 6/6
It goes well with spicy food.
I enjoyed delicious dinner with gopchang fried rice :)
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