How to make Gomchwi Ssambap. Making tuna Ssamjang
I made Jongwon Baek tuna ssamjang and gomchwi ssambap.
2 serving
Within 90 minutes
햐야신스
Ingredients
  • instant rice
    1bowl
  • Tuna
    100g
  • onion
    1/2ea
  • Cheongyang red pepper
    2ea
  • leek
    1/3ea
  • Salt
    0.5T
  • Water
    1/3paper cup
  • Soybean paste
    1T
  • red pepper paste
    1T
  • crushed garlic
    0.5T
  • Sugar
    0.5T
  • Red pepper powder
    1T
  • Sesame oil
    1T
  • Sesame oil
    1T
  • Sesame
    1T
Cooking Steps
STEP 1/9
I prepared ingredients. Squeeze the tuna and don't throw away the oil.
STEP 2/9
Cut off the tough stems and wash them clean under running water. Add 0.5T of salt to boiling water.
STEP 3/9
Add the cut Gomchwi and blanch it for 30 to 40 seconds. Remove quickly, rinse in cold water, and squeeze gently. If you squeeze it hard, it can tear. Squeeze it and put it in a strainer.
STEP 4/9
Chop the onions and chop the green onions and hot pepper.
STEP 5/9
Put tuna oil in a pan and stir-fry green onions. When it becomes slightly transparent, stir-fry the onions, and when it's sweet, add 1T of soybean paste and red pepper paste.
STEP 6/9
Add seasoning and stir-fry while mixing.
STEP 7/9
Add 1/3 cup water, 0.5T of sugar, 1T of red pepper powder, and 0.5T of minced garlic to season.
STEP 8/9
Boil it over medium-low heat and mix it with tuna and cheongyang pepper. When it's almost boiled down, add 1T of sesame oil at the end, mix, and turn off the heat.
STEP 9/9
Add 1T of sesame seeds and 1T of sesame oil to the rice and mix them. Put rice on top of blanched gomchwi and put ssamjang on it.
Please adjust the blanching time according to the state of being intoxicated and if it is light, blanch it briefly. Blanching for too long can kill you. Bring to a boil stirring ssamjang.
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