Korean mixed vegetables

By VicentaLakin

Korean mixed vegetables

Recipe Recommendations

  • coriander appropriate amount
  • mung bean sprouts appropriate amount
  • lettuce appropriate amount
  • fans appropriate amount
  • black fungus appropriate amount
  • mushrooms appropriate amount
  • oil appropriate amount
  • vinegar appropriate amount
  • pepper appropriate amount
  • white sugar appropriate amount
  • soy sauce appropriate amount
  • hot sauce appropriate amount
  • Jiang appropriate amount
  • garlic head appropriate amount
  • sesame oil appropriate amount

Steps for Korean mixed vegetables

  • 1
    Wash coriander and mung bean sprouts, peel lettuce and shred, soak mushrooms and black fungus, wash and shred
  • 2
    Bring water to a boil, put 1 spoonful of salt and blanch green bean sprouts for 1 minute, remove and drain
  • 3
    Then add mushrooms and black fungus to blanch.
  • 4
    Add shredded lettuce, remove and drain immediately
  • 5
    Drain the water and place it in a basin for later use
  • 6
    Then put the dried vermicelli into the boil
  • 7
    Take it out and place it in cool white water to cool it too well, so it will soak all up
  • 8
    Use an egg to spread the skin. Shred egg skin
  • 9
    Put everything together
  • 10
    Minced garlic and ginger, heat oil in a hot pot and turn low heat, add garlic and ginger, spicy sauce, soy sauce, white sugar, pepper powder, and vinegar to bring to a boil. After cooling, mix.
  • 11
    Pour in the seasoning, put on gloves and mix well. (Each family has different tastes, so you can make them according to your own taste)

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