Seasoned dried laver with green garlic
I've been mixing green garlic a lot since I was young If you see green garlic in the market, you can buy it quickly. This year, the price of green garlic went up, so I bought a small amount To increase the amount, I seasoned it with soggy seaweed. I also added carrots to bring out the color.
4 serving
Within 30 minutes
리디아의요리조리집밥
Ingredients
  • green garlic
    300g
  • Salt
    1TS
  • Seaweed with tripe
    5piece
  • Carrot
    50g
  • Korean style soy sauce
    2TS
  • Oligosaccharide
    2TS
  • Sesame oil
    2TS
  • sesame salt
    2TS
Cooking Steps
STEP 1/20
I bought 300g of green garlic.
STEP 2/20
I put 50g of carrot down from the knife to the sieve.
STEP 3/20
I prepared 5 sheets of seaweed.
STEP 4/20
5 sheets of gopchang laver
Don't put oil on it
Grill it and cool it down.
STEP 5/20
Let's cool it down
Put it in a plastic bag
Break it down.
STEP 6/20
Cut off the roots
Trim and clean green garlic
The thick roots
I'm going to make a cut.
STEP 7/20
Pour water into the pot
When it boils, add 1 tablespoon of salt
Put it in.
STEP 8/20
The chopped green garlic
From the roots
Put it in boiling water and cook it for 5 seconds
Add the green garlic leaves
Blanch it.
STEP 9/20
Put green garlic in boiling water
Blanch all for 50 seconds.
STEP 10/20
The blanched green garlic
Rinse it in cold water
The blue color
I'll fix it.
STEP 11/20
The blanched green garlic
Take it out in a basket
Drain.
STEP 12/20
Carrot chromatography
Blanch for 3 seconds.
STEP 13/20
Even blanched carrots
Rinse it in cold water.
STEP 14/20
Drain the green garlic
4cm to eat
in bite-sized pieces
Cut it.
STEP 15/20
Green garlic and carrots
Put it in a bowl.
STEP 16/20
prepared
Soy sauce and oligosaccharide
Put it in.
STEP 17/20
I'm going to cook it
Put it in another bowl
Add sesame oil.
STEP 18/20
Add 1 tablespoon of sesame oil
Mix it well, please.
STEP 19/20
Put the seaweed and sesame salt mixed with sesame oil in a bowl and season them evenly so that the liver cuts.
STEP 20/20
Transfer to a bowl.
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