Name: Chungcheong-do Sanchae Bibim Guksu
Yield: 2 porsiyon
Cuisine: Turkish
Ingredients: 30 g Balloon Flower Root; 120 g chicken eggs; 30 g Chwinamul; 100 g cucumber; 25 g extract; 15 g garlic; 5 g gim; 15 g gochugaru; 80 g Gochujang; 30 g Gosari; 10 g perilla oil; 10 g Perilla seeds; 20 g rice vinegar; 5 g salt; 20 g sesame oil; 10 g sesame seeds; 200 g Somen noodles; 30 g soy sauce; 20 g sugar

Malzemeler

Malzemeler
30 g Balloon Flower Root
120 g chicken eggs
30 g Chwinamul
100 g cucumber
25 g extract
15 g garlic
5 g gim
15 g gochugaru
80 g Gochujang
30 g Gosari
10 g perilla oil
10 g Perilla seeds
20 g rice vinegar
5 g salt
20 g sesame oil
10 g sesame seeds
200 g Somen noodles
30 g soy sauce
20 g sugar

Hazırlanışı

Rehydrate the Dried Gosari, Dried Doraji, and Dried Chwinamul by soaking them separately in cold water for at least 6 hours or overnight until tender. Drain thoroughly.

Blanch the rehydrated Gosari, rehydrated Doraji, and rehydrated Chwinamul separately in boiling water for 3-5 minutes until tender. Rinse immediately in cold water, then squeeze out excess moisture. Cut them into bite-sized pieces.

In separate bowls, season the blanched Gosari, blanched Doraji, and blanched Chwinamul. For each, add a pinch of Fine sea salt, a small amount of Soy sauce, and a drizzle of Sesame oil. Mix well.

Chungcheong-do Sanchae Bibim Guksu

Malzemeler

Hazırlanışı

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