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 jjamppong noodle
50g frozen shrimp
20 g green onions
3 cloves of garlic
2 cheongyang green peppers
2 bok choy
50g Chinese cabbage
2 jjamppong noodle seasoning powder
How to Cook
1. Cut the garlic into pieces, chop green onions and cheongyang peppers, and
onions. Cut bok choy and cabbage into pieces that are easy to eat.
2. For squ id, remove the intest ines by putting hand into its body, and detach
the legs to remove the mouth. Cut the body in half lengthwise, peel off the skin
by pull it out with a kitchen towel, rinse the body, and cut into 3cm lengths.
3. Put the oil in a pan, add garlic, green onions, and green onions, and fry over
high heat with bok choy, cabbage, and onions when the scent is flavored.
4. When it boils, add noodles and seafood.
Cooking Master's Secret
- For seafood, mussels, clams, and clams can be added.
- After trimming the skin, remove it well and put it in.
- You can cook seafood separately and add it when it’s almost completely boiled.
- When using frozen assorted seafood, defrost and rinse well.
Mi Ran Park: Korean cooking master(대한민국 한식대가), DaeBok company vice president