STEP 1/7
1. Cut the chives into 3cm long pieces and wash them once.
STEP 2/7
Cut the bottom of the mushrooms, cut them long, and cut the cheongyang peppers in half.
STEP 3/7
Don't put anything on the pan. Sprinkle a little salt over medium heat. Start with the mushrooms
I'd like it golden brown.
*Because I didn't put cooking oil on it
It can burn, so turn it down to medium heat
Grill it, please.
STEP 4/7
Bake for two to three minutes until the water is dry, with no scallions.
*Since chives have a lot of water, stir-fry them over high heat until the water is gone.
STEP 5/7
Cut the roasted seaweed into small pieces, please.
*I used grilled seaweed for kimbap
If it's regular seaweed, make sure to grill it and use it.
STEP 6/7
Make a seasoned sauce with 1.5T soy sauce, 1T cooking wine, 1T plum syrup, 1T ground garlic, 1T red pepper powder, and 1/2T sugar.
STEP 7/7
Put grilled green onions, saesongi mushrooms, and roasted seaweed in one place, mix them with seasoning, and complete them with sesame seeds and sesame oil.
I didn't blanch the chives in water, but I grilled them in a dry frying pan and seasoned them.
It's not cumbersome or difficult, so I made it too easy.
I also used roasted seaweed for Kimbap, but if there is bare seaweed, you must grill it and use it.