It's bung-hwa-daeng. Stir-fried Gongsimchae. Morning glory. Thai
I thought of Thailand, so I decided to make Pakbung Hwai Daeng because they sell fresh Gongsimchae at the mart this time.
2 serving
Within 15 minutes
Joung-yun Kim
Ingredients
  • a public bond
    1pack
  • Garlic
    5piece
  • Fish sauce
    1T
  • Oyster sauce
    1T
  • Sugar
    1t
  • Soybean paste
    1t
  • cooking wine
    1t
  • ground pepper
    little
  • Water
    5T
Cooking Steps
STEP 1/5
Clean the first layer of Gongsimchae
STEP 2/5
In a greased frying pan, stir-fry the crushed garlic (about 5 garlics) until half-cooked.
STEP 3/5
When the garlic is about to be cooked, put the bottom of the trimmed gongsimchae (three pieces) first and stir-fry it.
When you're out of breath, add the second part and stir-fry it again.
It's faster to hold your breath if you add a little water.
STEP 4/5
Stir-fry the sauce together when you add the top of the gongsimchae.
Check it with your eyes and put it on a plate.
STEP 5/5
I didn't even sprinkle sesame salt on purpose.
The one with a little soup is good to eat, so I added some water while frying.
Now that I've put it on a plate, Thai memories are also a story.
Cooking review
5.00
score
  • 542*****
    score
    Oh, interestingly, the seasoning tastes like peanuts. Is it because soybean paste and sugar are mixed together. I made it deliciously with a good recipe and ate it well!
    2020-09-04 17:43
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