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What are the methods for making Korean pickled vegetable rice?
Korean pickled vegetable rice, I believe everyone has heard of it, but not everyone can eat authentic Korean pickled vegetable rice, so everyone can come together to understand the materials and methods needed to make Korean pickled vegetable rice.
一、Ingredients
80 grams of pickled Chinese cabbage, 20 grams of dried mushrooms, 20 grams of asparagus, 30 grams of soybean sprouts, 20 grams of white radish shreds, 10 grams of soaked seaweed sprouts, 1/2 teaspoon of salt, 1/2 teaspoon of chili paste, a suitable amount of sesame oil, a little white sesame seeds, 1 and 1/2 bowls of hot white rice, A. 1 teaspoon of sugar, 1 teaspoon of salt, 6 tablespoons of hot water, B. 1/2 teaspoon of ginger paste, 1/2 teaspoon of garlic paste, 1 teaspoon of Korean chili paste, 1 teaspoon of sesame oil, 1/2 teaspoon of soy sauce, 1 and 1/2 tablespoons of boiling water, 1/2 teaspoon of sugar
二、Method
1. Cut the pickled Chinese cabbage into small segments; blanch the asparagus, cut into small segments, and set aside.
2. Add 1/2 teaspoon of salt to the white radish shreds and let them marinate until the radish softens, then squeeze out the moisture. Add 1/2 teaspoon of Korean chili paste and a suitable amount of sesame oil, and mix well. blanch the soybean sprouts, drain the water; soak the dried mushrooms in water until they soften, steam them in a steamer for about half an hour, remove and drain the water, then slice and set aside.
3. Mix all the ingredients for seasoning A well to create the seasoning water; mix the ingredients for seasoning B well to create the sauce, and set aside.
4. Add 1 teaspoon of the seasoning water from method 3 and a suitable amount of sesame oil to the soybean sprouts, mushroom shreds, asparagus segments, and seaweed sprouts from method 2, and mix well.
5. Place the freshly cooked hot white rice in a bowl, followed by all the mushroom shreds, soybean sprouts, asparagus segments, seaweed sprouts, and white radish shreds from method 2, and then arrange the pickled Chinese cabbage segments from method 1.
6. Drizzle with the sauce from method 3 and sprinkle with white sesame seeds.
