Stir-fried fernbrake greens.
Mixing & Dressing⏱ 30min👥 2 servings
Ingredients
- Cook the dried kelp with a moderate amount of water.
- 1 tablespoon of soy sauce.
- 1 tablespoon of soup soy sauce.
- 1 tablespoon of minced garlic.
- Perilla oil: 2 tablespoons (1 tablespoon for soaking the Korean radish, and 1 tablespoon for the final stir-fry).
- A moderate amount of chopped parsley.
- 2 tablespoons of sesame powder.
- Add an appropriate amount of water (to be added during the cooking process).
Instructions
1
To prepare the loofah, peel off the outer skin of the stem and slice it into appropriately sized pieces.
2
In a bowl with sun-dried zucchini strips, add Jin-ganjang (fermented soybean paste), Guk-ganjang (soup soy sauce), minced garlic, 1 tablespoon of perilla oil, and finely chopped green onions. Mix well to coat the zucchini.
3
Heat some cooking oil in a pan over medium heat, then add the marinated dried kelp strips and stir-fry them.
4
While stir-frying, if moisture evaporates, add a little water gradually to help soften the vegetables.
5
When almost everything is stir-fried, add 1 tablespoon of perilla oil and a spoonful of sesame powder, and gently mix it in before serving with Korean radish.