Korean corn paste
By VicentaLakin
The corn paste, combined with beef and spicy cabbage, is deliciously nutritious and can be eaten four seasons a year。
Recipe Recommendations
- shredded beef 1 small bowl
- cornmeal 500G
- coriander 1 small
- cucumber one
- spicy cabbage half a piece of
- onion half a
- cooked sesame
- sesame oil small amount
- soy sauce 1 tablespoon
- salty and fresh
- cook
- half an hour
- simple
Steps for Korean corn paste
1
Put corn paste on a cold water bubble, rub down a strip, rub your hands together, and open it easily. Cooking pots for water, etc.
2
(b) Cutting beef silk
3
(b) Pill-crunch spares
4
Cutting onions
5
The hot pot pours oil, and when it burns, the onions go up to a little yellow, and the onions smell
6
(a) Turns out all the meat is red and rooted up (mostly ripe)
7
Put some salt in it, if you like to drink soup, make two and water and turn off the fire in five minutes
8
The soup pot was opened during the beefing. It's all familiar. So you don't have to cook for too long, you mix it with chopsticks so that you don't stick the pot, you can get it out soon after it's opened, and you can pass through with warm water
9
The hot water, the bowl
10
Put all the dishes in there and pour them into beef soup
11
We'll put chili oil on a population level. We'll get sesame oil. Temperature's done
12
It's so simple not to eat cilantro
13
Tastes greatKorean corn paste Make Tips
For those who don't like soup noodles, you can just add less soup to turn it into dry noodles. It is also very delicious—actually, it's my favorite