Name: Stir-fried gungchae or water (fat vegetables, stem lettuce)
Total time: 2 h
Yield: 6
Ingredients: Lettuce 150g; Cheongyang red pepper 3ea; anchovy broth 1cup; perilla powder 3T; perilla oil 1T; crushed garlic 1T; Korean style soy sauce 1T; the liquid of tuna 1T; Salt

10K Recipe

Stir-fried gungchae or water (fat vegetables, stem lettuce)

If you take a bite, it's a herb that makes you wonder what it is

6 serving

Within 999 minutes

용식이네식탁

Ingredients

Lettuce

150g
Cheongyang red pepper

3ea
anchovy broth

1cup
perilla powder

3T
perilla oil

1T
crushed garlic

1T
Korean style soy sauce

1T
the liquid of tuna

1T
Salt

Cooking Steps: STEP 1/20

They sell it as a cleaning palace and a semi-dried palace, but I bought it as a semi-dried product.

STEP 2/20

It's dry, but it dissolves as soon as it touches the water.
Before soaking, shake it and rinse it until clear water comes out.

STEP 3/20

And add bay leaves to catch the unique scent

STEP 4/20

Soak for about 2 hours while changing the water.

STEP 5/20

It looks like it's been 2 hours. I've gotten pretty chubby, right?

STEP 6/20

I cut off the knot

STEP 7/20

I cut the rest into pieces and prepared.

STEP 8/20

And I went through it and I picked out these things that changed color.

STEP 9/20

Flavor perilla oil and minced garlic in a pan.

STEP 10/20

It's convenient to chop garlic in advance and put it in a container, but it definitely smells good to chop it right before cooking.
I stir-fry it in perilla oil and smell it

STEP 11/20

Add stem lettuce and stir-fry lightly.

STEP 12/20

Add soy sauce and tuna juice

STEP 13/20

Stir-fry it for 3 to 5 minutes so that it's seasoned

STEP 14/20

If you think it's not enough moisture, stir-fry it together with about 3T of anchovy kelp stock.

STEP 15/20

Then, add the prepared anchovy kelp stock and boil it. If you don't have broth, you can just add water.

STEP 16/20

And it's the most important ingredient for stir-fried gungchae and water! Add plenty of perilla powder.

STEP 17/20

I'm going to boil it until the water stays on the floor and season it for the last time
It's already seasoned with soy sauce and tuna, and it's salty with anchovy broth, so I don't think there's a lack of seasoning
If you don't have enough seasoning, you can adjust it with salt.

STEP 18/20

Lastly, add Cheongyang red pepper, mix lightly, and remove from heat.

STEP 19/20

It doesn't look so delicious when you look at Gungchae or stir-fried water, but if you take a bite, you'll wonder if there are all these herbs. The texture is similar to dried radish, and I don't know how the perilla powder goes well with it like a perfect match.

STEP 20/20

I hope you enjoy the texture gangster Gungchae or stir-fried water^^

Cooking review

5.00

score

580*****

score

an awkward palace.There was blanched , but thanks to you, fantastic food came out^^ I made it to make bibimbap, but I'm so proud

2022-07-21 16:23
316*****

score

You explained it so easily, so I'll make sure to try it~~ I ate Korean food in Jeju Island, and I remember eating it deliciously because these side dishes came out^^

2021-05-26 21:53

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