Korean mushroom with bean sprouts

Korean mushroom with bean sprouts

Introduction:

"You've all had Korean food in Korean restaurants, right? I'm sure I like it very much. I love it very much. I want it every time I go. Ha ha, let's make it at home with me. It's absolutely delicious

Production steps:

Step 1: wash the bean sprouts and boil for 2-3 minutes. Cut mushrooms into shreds and blanch with water.

Step 2: squeeze the water in the shredded mushrooms and put it into the plate for later use. Put the bean sprouts in another pot, add a small spoon of salt, and let stand for 10 minutes to remove some water from the bean sprouts.

Step 3: slightly control the dried soybean sprouts, put them in the same container with shredded mushrooms, and add Korean chili sauce and sesame oil.

Step 4: I don't think the chili sauce is hot enough, and I add some chili powder. Some soy sauce can also be added according to personal taste.

Step 5: stir well, OK!

Materials required:

Soybean sprouts: 250g

Mushroom: 200g

Carrot: 100g

Korean chili sauce: right amount

Sugar: right amount

Sesame oil: appropriate amount

Salt: a little

Sesame: a little

Chili powder: appropriate amount

Note: Sesame dry fry with a small pot, it will be very fragrant. Korean chili sauce sesame oil, a very simple combination, but it's really delicious! It's also good to use it directly for rice dressing!! You can have a try~

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: medium spicy