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1
[Shio-Koji Soboro] Finely chop the onions.
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2
Boil plenty of water in a frying pan and add meat.
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3
Mix using cooking chopsticks.
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4
When the meat is cooked through, strain in a colander and remove moisture.
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5
Quickly clean the frying pan with a paper towel.
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6
Combine the blanched meat, onion, and seasonings into the frying pan in Step 2.
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7
Cook on low-medium heat until the moisture is gone.
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8
Place it in a freezer bag once it cools off and freeze.
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9
Wait for about 1 hour (after Step 3).
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10
Take out the bag from the freezer and crumble the meat apart over the bag.
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11
It's easier to take out if you do this.
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12
[Yum Woon Sen] Combine ingredients into a bowl.
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13
Cut the vegetables.
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14
Remove the shio-koji soboro from the freezer.
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15
Boil water in a pot and cook the shrimp over low heat.
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16
Using the same water, cook the noodles for 2~3 minutes.
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17
Strain using a colander and cut into easy to eat lengths with scissors.
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18
While the glass noodles are still warm, combine the ingredients into the bowl in Step 5.
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19
Add shrimp, vegetables, soboro and mix.
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20
Serve on a plate and top it with as much cilantro as you like.
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21
I used this lime juice, which has a lot of pulp.
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22
Lime juice is useful when you're trying to make this dish quickly.
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23
Chili oil: This is very spicy so if you don't like it spicy, use the milder chunky ra-yu on the right Both have garlic, red chili pepper, and more.
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24
I had a lot of recipes using 'Shio-Koji Soboro' so I decided to upload this in detail in 'Shio-Koji Soboro'-.
