단돈 2천원으로 방구석 피서! 다람이 거🐹 도토리🌰 뺏어 만든 쿨내 폴폴❄ 묵사발
798.6 هزار بار بازدید -
2 سال پیش
-
Chipmunk: Give me back my
Chipmunk: Give me back my acorn!
I've said this once but I really don't like muk! (Slurp)
But since we've agreed to make it (Coy)
A bowl of muksabal costs over 7,000 won
but you can make it at home with just 2,000 won!
2,000 won is all it takes to feel the scent of a muksabal place in your own home! Mhmm, the scent!
Even better, you can make the broth yourself!
Have the A/C on full blast and enjoy a bowl of muksabal in the summer.
What better way to escape the summer heat?
Enjoy cooking up this simple and refreshing recipe!
#Muksabal #CookingLog #PaikJongWon
====================
[ Dotori muksabal ]
[ Ingredients ]
1 pack (412g) dotori muk
about 2 cups (350ml) filtered water
about 1 cup (110g) aged kimchi
about 1/4 (55g) cucumber
3 tbsp (24g) vinegar
1 (10g) Cheongyang pepper
2 tbsp (10g) whole sesame seeds
about 1/10 (8g) green onion
about 2/3 tbsp (7g) soup soy sauce
about 1/2 tbsp (5g) beef dashida
about 1/2 tbsp (5g) light brown sugar
1/5 tbsp (4g) minced garlic
about 1/2 tbsp (4g) sesame oil
some coarse red chili pepper powder
6 ice cubes
[Directions]
1. Rinse the muk under running water. Slice lengthwise into pieces 1.5cm thick and then julienne to pieces 0.7cm thick. Place the sliced muk neatly in a bowl.
2. Using scissors, finely cut the aged kimchi, and julienne the cucumber into pieces 0.3cm thick.
3. Chop the green onion into pieces 0.2cm thick, and the Cheongyang pepper into pieces 0.3cm thick.
4. Crush the sesame seeds in a mortar and set aside.
* If you do not have a mortar, place the seeds in a plastic bag and crush using a glass bottle or kneading stick.
5. Place the aged kimchi, cucumber, green onion, Cheongyang pepper, minced garlic, crushed sesame seeds, and sesame oil on top of the dotori muk.
6. In a microwaveable dish, add half a cup of filtered water and beef dashida, and melt it in the microwave for 30 seconds.
* If you prefer anchovy broth, feel free to use anchovy dashida.
* You can opt to use store-bought naengmyeon broth.
7. In the microwaved broth, add another 1 and 1/2 cups of filtered water, soup soy sauce, light brown sugar, and vinegar and combine to make the muksabal broth.
8. Add ice cubes into the ingredient bowl, pour the muksabal broth, and top it off with some coarse red chili pepper powder.
* You can add laver flakes to your preference.
I've said this once but I really don't like muk! (Slurp)
But since we've agreed to make it (Coy)
A bowl of muksabal costs over 7,000 won
but you can make it at home with just 2,000 won!
2,000 won is all it takes to feel the scent of a muksabal place in your own home! Mhmm, the scent!
Even better, you can make the broth yourself!
Have the A/C on full blast and enjoy a bowl of muksabal in the summer.
What better way to escape the summer heat?
Enjoy cooking up this simple and refreshing recipe!
#Muksabal #CookingLog #PaikJongWon
====================
[ Dotori muksabal ]
[ Ingredients ]
1 pack (412g) dotori muk
about 2 cups (350ml) filtered water
about 1 cup (110g) aged kimchi
about 1/4 (55g) cucumber
3 tbsp (24g) vinegar
1 (10g) Cheongyang pepper
2 tbsp (10g) whole sesame seeds
about 1/10 (8g) green onion
about 2/3 tbsp (7g) soup soy sauce
about 1/2 tbsp (5g) beef dashida
about 1/2 tbsp (5g) light brown sugar
1/5 tbsp (4g) minced garlic
about 1/2 tbsp (4g) sesame oil
some coarse red chili pepper powder
6 ice cubes
[Directions]
1. Rinse the muk under running water. Slice lengthwise into pieces 1.5cm thick and then julienne to pieces 0.7cm thick. Place the sliced muk neatly in a bowl.
2. Using scissors, finely cut the aged kimchi, and julienne the cucumber into pieces 0.3cm thick.
3. Chop the green onion into pieces 0.2cm thick, and the Cheongyang pepper into pieces 0.3cm thick.
4. Crush the sesame seeds in a mortar and set aside.
* If you do not have a mortar, place the seeds in a plastic bag and crush using a glass bottle or kneading stick.
5. Place the aged kimchi, cucumber, green onion, Cheongyang pepper, minced garlic, crushed sesame seeds, and sesame oil on top of the dotori muk.
6. In a microwaveable dish, add half a cup of filtered water and beef dashida, and melt it in the microwave for 30 seconds.
* If you prefer anchovy broth, feel free to use anchovy dashida.
* You can opt to use store-bought naengmyeon broth.
7. In the microwaved broth, add another 1 and 1/2 cups of filtered water, soup soy sauce, light brown sugar, and vinegar and combine to make the muksabal broth.
8. Add ice cubes into the ingredient bowl, pour the muksabal broth, and top it off with some coarse red chili pepper powder.
* You can add laver flakes to your preference.
2 سال پیش
در تاریخ 1401/03/24 منتشر شده
است.
798,629
بـار بازدید شده