Discover Korean Food 117: Dr. Sook-Ja Yoon’s “Hwanggi Gondre Namul Bap”

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[Ingredients & Quantity]
1/2 cup Nonglutinous Rice, 200g Cirsium Setidens Nakai
Milk Vetch Root Water: 10g Milk Vetch Root Water, 5 cup Water
Seasoning Sauce: 3 cups Sauce, 2tsp Plum Extract Juice, 1tsp Sesame Oil, 1tsp Sesame, 1/2 Green Pepper, 1/2 Red Pepper

1. Soak the nonglutinous rice in water for 30 minutes and then drain them.
2. Blanch the Cirsium Setidens Nakai in boiling water for 3 minutes and wash them in cold water.
3. Boil the Milk Vetch Root Water for 20 minutes at a medium temperature (make 3 cups).
4. Boil the nonglutinous Rice and the Cirsium Setidens Nakai for 3 minutes at a high temperature.
5. Boil for 3 minutes at a medium temperature and then steam for 10 minutes.
6. Clean the peppers, getting rid of the seeds and Cut 0.3cm in length and width.
7. Make the seasoning sauce.
8. Serve with the sauce.

* You can make the Plum Extract Juice by adding Plum and sugar, and preserving for 3 months.
* You can eat the seasoned Cirsium Setidens Nakai after blanching them in boiling water.

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