Let's Eat Spring! Mugwort Soup and Cold Buckwheat Noodles
When I went to the mart, I saw mugwort, naengi, and dallae, so I moved them to the table full of spring scent.
2 serving
Within 30 minutes
홈쿡쌤
Ingredients
  • Shepherd's purse
    100g
  • Carrot
    1/4ea
  • Eggs
    1ea
  • pan frying powder
    1/2cup
  • Broth
    1/2cup
  • dried shrimp
    1handful
  • Cooking oil
    suitably
  • a Korean traditional hat
    little
  • Mugwort
    100g
  • Shrimp meat
    100g
  • Broth
    4cup
  • salted anchovies
    2spoon
  • perilla powder
    2spoon
  • Garlic
    1spoon
Video
Cooking Steps
STEP 1/7
Cut the naengmyeon and carrot into bite-size pieces.
STEP 2/7
Pour the chopped naengmyeon, carrot, egg, pancake powder, and water and knead it.
STEP 3/7
Pour cooking oil, spread the dough thinly, and bake it until it is golden.
STEP 4/7
Even if it's sweet, cut it into small pieces and add soy sauce, broth, sesame oil, and sesame salt to make dalaejang.
STEP 5/7
[Mugwort soup] Make broth with anchovies and kelp and season with anchovy sauce.
STEP 6/7
Add the trimmed shrimp, perilla powder, and garlic.
STEP 7/7
Just before eating, add mugwort and put it in a bowl.
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