Stir-fried Gongsimchae, stir-fried morning glory, garlic scent,
Do you know Gongsimchae Morning Glory? The first vegetable I ate in Vietnam was Gongsimchae Actually.. When I go abroad, I can't eat food because it doesn't suit my taste This.. Morning glory has no scent and it's crunchy, so I ordered 4 plates a day I went to the mart and there was Gongsimchae that I was glad to see I bought it and made garlic oil at home and stir-fried it. It's so delicious Kkangkkong. Many people eat it in Southeast Asia Now, I can't believe they sell this Gongsimchae at a mart in Korea.. the fullness of the heart It's hard to keep up with the local taste I wanted to feed my parents-in-law, so I've never made it bold, but I've tried it before Actually.. My mom doesn't eat oyster sauce or fish sauce at all It's sad that it's seasoned with salt and soy sauce But since it was crunchy, there was no other way to steal rice thief Let's meet the representative stir-fried gongsimchae at our table among Southeast Asian foods I'm so glad to see you Still delicious crunchy morning glory is the best!
2 serving
Within 15 minutes
윤수학
Ingredients
  • a public bond
    1pack
  • Cooking oil
    2T
  • crushed garlic
    1T
  • Cheongyang red pepper
    2ea
  • leek
    1handful
  • Salt
    suitably
  • Korean style soy sauce
    1T
  • ground pepper
    suitably
Cooking Steps
STEP 1/8
Oh, this is Gongsimchae sold at the mart!
The Gongsimchae I saw in Vietnam was at the mart, so I picked it up
Vietnam is a town where there are a lot of Vietnamese rolls and bun cha to eat.. It was hard to find food that suits my taste
I can't eat cilantro crying
But Gongsimchae was the only one that suited my taste
It's called Morning Glory and when I go to Cebu, it's called Kkangkkong
I don't like it when I eat it in Cebu
Vietnamese style stir-fry is the best!
If you really go to Vietnam, try it
It's so delicious
Nice to meet you, Gongsimchae!
STEP 2/8
Clean the Gongsimchae under running water
It's so well-prepared
I don't really care for it. I just washed it well under running water
That's right
I washed it several times
STEP 3/8
Cut the Gongsimchae to the right size to eat
I cut it into big pieces
stomping around
You have to fry the stems and leaves separately for Gongsimchae
The stem is strong, so I'll stir-fry the stem first
Turn off the heat and stir-fry the leaves
Please cut the stems and leaves separately :)
STEP 4/8
The stir-fried Gongsimchae that I ate in Vietnam didn't have anything in it
There were no peppers or green onions
I think it was just flavored with garlic, fish sauce, and pepper
But this is Korean style
Ground garlic. - Sliced garlic is also possible
I cut 2 cheongyang peppers and 2 red peppers
I don't have red pepper, so pass
Chop up the green onions!
It's up to me because it's my dish
STEP 5/8
Put some oil on it
Add garlic and green onion and stir-fry to make garlic green onion oil
For deep-flavored stir-fried gongsimchae
(Laughing)
I really like the smell of garlic
The stir-fried gongsimchae that I ate in Vietnam also smells like garlic
The flavor was amazing
Add a lot of garlic scent. :)
STEP 6/8
Shall we stir-fry it now
I need to stir-fry the stems first
The leaves will run out of breath quickly, so put in the stem first and stir-fry
Stir-fry the stems and add salt
Fish sauce is supposed to be the best
Zhee's mother can't eat fish sauce or oyster sauce
We have to season it with salt and soy sauce
If you have fish sauce, add it
Or fish sauce
STEP 7/8
You don't have to stir-fry Gongsimchae for that long
You can stir-fry it and enjoy it crunchy
The stems aren't tough either
Just stir-fry it a little bit
About 2 minutes?
You don't have to stir-fry that much Haha
I'm sure it's a very manageable vegetable
STEP 8/8
Stir-fry the stems once or twice and then put in your mouth
Add the leaves and a little bit of soy sauce
It's salty
And turn off the lights right away
You can stir-fry the leaves with residual heat
Add some chili peppers
It's not in the picture, but I also put pepper on it
It's not good if it's cooked too much
As if you're just giving it a bit of hot!!!!!
Stir-fried gongsimchae is done
Stir-fry the stems first and then the leaves with residual heat It tastes better with oyster sauce and fish sauce Try using Vietnamese peppers^^
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