Soak 300 g hulled split mung beans in water for at least 4 hours, then drain.
Grind the soaked mung beans with 150 g water until smooth, then strain.
Chop 150 g fermented cabbage kimchi, 50 g fernbrake, 50 g mung bean sprouts, 10 g green onions, 15 g garlic, and 50 g onion.
Sesli anlatım, porsiyon ayarı ve daha fazlası
