Spring vegetable cold pasta and fried anchovies
If you put in Enchovy, the flavor explodes, right? If you put fried food on top of pasta and bibimmyeon, it will be much better because of the crispy texture, so if you chop up the cold spring vegetables and fry the anchovies (Jiri anchovies) crispy instead of a bowl of pasta, your appetite will be revived like the lively spring sun.
1 serving
Within 30 minutes
조이나우
Ingredients
  • If it's pasta
    80g
  • Shepherd's purse
    40g
  • Garlic
    3piece
  • Vietnamese pepper
    2~3ea
  • Sesame oil
    1spoon
  • remaining anchovies
    20g
  • grape seed oil
    1~2spoon
Cooking Steps
STEP 1/8
Soak the naengi in water, soak the soil, shake it to clean it, and remove the dirty part of the root and yellow leaves.
STEP 2/8
After removing the water, cut the thick roots into several branches and chop the whole thing into small pieces.
STEP 3/8
Grease a heated pan with plenty of grape seed oil, fry the anchovies crispy, and put them separately on a plate.
STEP 4/8
Put olive oil in a pan of fried jiri anchovy and stir-fry sliced garlic, then add Vietnamese pepper (or pepperoncino) and stir-fry. At this time, stir-fry it on low heat so that it doesn't burn.
STEP 5/8
When the spicy pepper and garlic smell come out deliciously, add chopped cold noodles and 1 spoon of noodle water and stir-fry.
STEP 6/8
Boiled pasta noodles, add 2 to 3 spoons of noodle water and stir-fry quickly.
STEP 7/8
Place pasta on a plate and evenly spread 1 spoon of sesame oil on top of naengi pasta.
STEP 8/8
Put 2 spoons of fried jiri anchovy and complete the "spring cold jiri anchovy pasta."
You have to fry the small anchovies so that they can be fried crispy in a short time. It's good to chop and use it to feel the rich scent of naengmyeon. If you add raw perilla oil or sesame oil rather than extra-vergine olive oil before eating pasta, you can eat pasta that goes well with naengi and has a springy smell.
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