This column contains easy recipes that even beginners can easily make with not hard-to-find but common ingredients that will always exist when you open your refrigerator, and it will be a great culinary guide to convey sophisticated taste of home-made meals.<Editor's note>
1 bowl of rice
1 stalk of green onion
1 broth bag(2 cups of cooked broth)
3 cups of water
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon soy sauce
How to Cook
1. Put a broth bag in a pot, pour lukewarm water, and soak out while preparing
2. Prepare the muk in 5~6cm of length, cut thinly into the thickness of a wood
chopstick(If the muk is hardened, lightly blanch it in hot water).
3. Chop cucumber finely and chop green onions. Chop the kimchi and mix it with
sesame oil and sesame salt.
4. Add soy sauce, salt, sugar, and vinegar to the broth to boil for a while and remove the broth bag.
5. Put rice in a bowl, put muk, cucumber, and kimchi, and pour the prepared broth. Add the green onion and dry seaweed on top.
Cooking Master's Secret
- Memilmuk(buckwheat jelly) or acorn muk
instead of cheongpomuk.
- Prepare the broth hot or cold according to
- Rice does not have to be soaked in the broth
and it can be served as a soup.
Mi Ran Park: Korean cooking master(대한민국 한식대가), DaeBok company vice president