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APR.23
TUESDAY
STIR-FRIED CLAM AND SMASHED CUCUMBER SALAD
바지락볶음과 오이무침
  • WRITTEN BY SOYEON
  • PRESS ON April 23, 2019, 5:55 pm
  • CATEGORY : Food
  • REGISTERED LANGUAGE : Korean
  • Auto Translated by BING Engin
  • PAGE HITS : 94 Person
  • lIKE THIS PAGE : 0 Person
  • ORIGINAL PAGE : Korean Language
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Todays menu is stir-fried clam and smashed cucumber salad.
Many subscribers had requested this menu, which was in the Christmas dinner vlog. So, I made it again.
If you like spicy food, add more hot pepper. You will enjoy it better.

And I prepared a side dish, cucumber salad, which is simple and easy to make.
This menu is one of the dishes I always order when I go to a Chinese restaurant.
Its so cool and crispy, so it goes well with greasy food.
If you like it, please click 'Like' and Subscribe. http://bit.ly/1DnVQs7

* 바지락볶음 | Stir-fried clam
바지락 1Kg정도, 대파 흰부분 1개, 홍고추 1개, 마늘 3쪽, 생강 1톨, 굴소스 2숟가락
1kg clams, green onion, 1 red pepper, 2 cloves of garlic, ginger, 2Tbs oyster sauce

1. 바지락은 찬물에 바락바락 씻은 후, 불투명한 그릇에 소금물과 함께 넣어 어두운곳에서 적어도 2시간 이상 해감시켜줍니다.
1. Rinse the clams and soak them in salt water for at least 2 hours in a dark place for cleaning the sands inside.

2. 끓는 물에 바지락을 넣고 조개가 벌어질때까지 5분정도 끓여줍니다. 그리고 데친 바지락은 체에 받쳐 물기를 제거해줍니다.
2. Add clams in boiling water and boil just until they open for 5 min. And then, drain the clams.

3. 팬에 오일을 두르고, 생강, 마늘, 홍고추, 파, 굴소스를 넣고 볶아줍니다.
3. Coat the oil in a wok or pan, stir-fry shredded ginger, sliced garlic, red pepper, green onion and oyster sauce.

4. 익혀둔 바지락을 넣고 양념이 골고루 베일때까지 1분정도 빠르게 섞어줍니다.
4. Add cooked clams and quickly toss for 1 min until well mixed.

5. 그릇에 잘게 썬 파와 함께 담아줍니다.
5. Serve with green onion. Done!


* 오이무침 | Smashed cucumber salad
청오이 2개, 소금 1숟가락, 설탕 1/2숟가락
식초 3숟가락, 참기름 1.5숟가락. 간장 1숟가락. 마늘 2개, 홍고추 1개, 파 약간
2 crispy cucumbers, 1Tbs salt, 1/2Tbs sugar
3Tbs vinegar, 1.5Tbs sesame oil, 1Tbs soy sauce, 2 garlic
1 red pepper or red pepper powder, some green onion

1. 오이는 굵은 소금을 이용해 문질러서 씻어낸 후, 껍질을 가볍게 벗겨줍니다.
1. Scrub the cucumber with salt, rinse and lightly peel off the bumps.

2. 칼을 이용해 오이를 으깨질때까지 두들긴 후, 먹기좋은 크기로 잘라줍니다.
2. Smash the cucumbers using the flat side of a knife(like wide Chinese knife or a rolling pin) until cucumber is crushed.
And then, cut into bite sized pieces or break them with your hands.

3. 그릇에 오이를 옮겨담고, 소금과 설탕을 뿌려 15분정도 절여줍니다.
3. Transfer cucumber into a bowl, marinate with salt and sugar for about 15min.

4. 절인 오이는 체에 받쳐 물기를 제거해줍니다.
4. Strain the cucumber.

5. 다른 그릇에 식초, 간장, 참기름, 다진 홍고추 (또는 고춧가루), 다진 마늘을 넣어 섞은 후 절인 오이를 넣고 가볍게 섞어줍니다.
5. In another bowl, add and mix vinegar, soy sauce, sesame oil, chopped red pepper, chopped garlic and toss with cucumber.

6. 완성한 오이무침은 밀폐용기에 담아 냉장고에서 1시간정도 차갑게 보관한 후 먹으면 더욱 맛있어요.
6. Transfer into an airtight container and leave it in the fridge for 1 hour.
EDIT


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