Tuesday, September 12, 2017

Recipe Ssambap (쌈밥) typical of Korea

Ssambap


Recipe Ssambap (쌈밥) typical of Korea - Asian Food - The cuisine is eaten ssambap by wrapping the rice with leafy vegetables. It had a long history of ssambap, because we can track record about Ssambap in ancient Chinese books. Dayang-dayang thinks of the ancient Kingdom of Korea, Koryeo ate Koryeossam i.e. food rice wrapped with vegetable. Ssambap from rice and vegetable berbabagi sauce and it is a cuisine that can be eaten in one suapan.


How to make Ssambap (쌈밥)
Materials

  • Four rice dishes (condiments: 1 tbsp sesame oil, 1/2 tsp salt)

Vegetable:

  • 1 sheet of Dasima 30x 30 cm
  • 2 pieces of cabbage leaf
  • 10 pieces of pumpkin leaves
  • carrot fruit 1/2 length 15 cm
  • 6 sprigs Minari
  • 6 grains of tomato it

Sauce:

  • 3 tbsp Deonjang
  • 1 tablespoon Gochujang
  • 1 tsp red chilli powder
  • 1 tbsp oligosakarida
  • 1 tbsp finely chopped garlic
  • 1 tablespoon onion juice
  • 1 tbsp green chillies and Red
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • beans mashed (2 chestnuts, pine seeds, 1 tbsp 1 tbsp peanuts, 1 tbsp sunflower seeds)

How to cook Ssambap (쌈밥) typical of Korea

  1. Season the rice with sesame oil and salt;
  2. Make the dressing by mixing all the ingredients;
  3. Dasima soaked for 10 minutes in cold water, then cleaned and squeezed. Cut to the size of 5x7 cm;
  4. Cabbage leaf, pumpkin, and minari boiled briefly and then rinsed in cold water;
  5. Slice the carrots and cucumbers with lengthwise;
  6. Remove the contents of the tomatoes and cabbage leaves to prepare Kimchi;
  7. Nuggets one scoop of rice and then placed above the sheet Dasima with sauce and rolled.
  8. Clumps of rice is placed on top of a sheet of Col. then both sides folded and then digulungi.
  9. Clumps of rice put in the middle of the back of a sheet of pumpkin leaves and cabbage Kimchi and then wrapped and tied with a Minari ends.
  10. Gumpulan rice is put in the tip of the cucumber and carrot slices and then rolled. Be bound by Minari.
  11. Serve 4 persons.

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