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#Flyingfish Roe RiceBag

-Ingredients

FlyingfishRoe(200g), CannedTuna(100g), ChoppedOnion(100g), ChoppedCarrot(4T), ChoppedGreenPepper(1/2), Mayonnaise(1T), Wasabi(1t), Sugar(1t) -RiceSeasoningIngredients Salt(1t), Sugar(2t), Vinegar(2T), SesameOil(4t), Rice(4bowl)

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-Ingredients

1. Add sugar(2t), vinegar(2T), salt(1t), sesame oil(4t) to rice(4bowl) and mix well. *Seasoning should be done while rice is warm to absorb well

2. CannedTuna(100g) Mix mayonnaise (1T), horseradish (1t), sugar (1t), and flying fish roe (100g) and season

3. Oil a heated pan and stir-fry chopped carrots (4T) and chopped onions (100g) until sweet. *Cooking Dictionary ‘Carrot’ Stir-frying carrots in oil increases the body’s absorption rate of beta-carotene, which is converted to vitamin A.

4. Add chopped bell pepper (1/2) and stir-fry together

5. When the vegetables are cooked to a certain degree, add seasoned tuna and mix

6. Add rice and the remaining flying fish roe (100g) and stir-fry evenly

7. Let the stir-fried rice cool down and shape into balls

8. Put the flying fish roe rice ball in a bowl

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#Beef Rice Ball

– Ingredients Flying Fish Roe Rice Ball (2 bowls), Beef (for bulgogi, 150g), soy sauce (1T), sugar (1/2T), minced garlic (1t), cooking wine (1T), sesame oil (1t)

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– Ingredient preparation

1. Mix soy sauce (1T), minced garlic (1t), sugar (1/2T), sesame oil (1t), pepper (a little), cooking wine (1T) to make beef seasoning

2. Spread the seasoning on beef (for bulgogi, 150g) and marinate

3. Spread the marinated beef on a laver and roll it up with flying fish roe rice ball. *Cooking dictionary ‘Just the right amount of rice’ Meat shrinks when cooked, so you need to put in just the right amount of rice so that the rice doesn’t leak out

4. Oil a heated pan and add meat and cook evenly

5. Cut the beef rice ball into bite-size pieces *TIP When serving It’s also good with roasted shiitake mushrooms

6. Put the beef rice ball in a bowl *It’s good to sprinkle a little pine nut powder for a nutty flavor

 

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최고의 요리비결,The best cooking secrets,김선영의 “내 몸에 활력을 주는 요리”, 날치알주먹밥과 소고기주먹밥

김선영의 “내 몸에 활력을 주는 요리”

#날치알주먹밥

-재료

날치알(200g), 통조림 참치(100g), 다진 양파(100g), 다진 당근(4T), 다진 피망(1/2개), 마요네즈(1T), 고추냉이(1t), 설탕(1t) -밥 양념 재료 소금(1t), 설탕(2t), 식초(2T), 참기름(4t), 밥(4공기)

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-재료 손질

1. 밥(4공기)에, 설탕(2t), 식초(2T), 소금(1t), 참기름(4t)을 넣어 골고루 섞는다 *밥이 따뜻할 때 양념을 해야 잘 배요

2. 통조림 참치(100g)는 마요네즈(1T), 고추냉이(1t), 설탕(1t), 날치알(100g)을 섞어 양념한다

3. 달군 팬에 기름을 두르고 다진 당근(4T), 다진 양파(100g)를 달달 볶는다 *요리사전 ‘당근’ 당근을 기름에 볶으면 비타민A로 전환되는 베타카로틴의 체내 흡수율이 높아져요

4. 다진 피망(1/2개)을 넣어 함께 볶는다

5. 채소가 어느 정도 익으면 양념한 참치를 넣어 섞는다

6. 밥, 남은 날치알(100g)을 넣어 고루 볶는다

7. 볶은 밥은 한 김 식힌 뒤 둥글게 빚는다

8. 날치알주먹밥을 그릇에 담는다

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#소고기주먹밥

-재료 날치알주먹밥(2공기), 소고기(불고기용, 150g), 간장(1T), 설탕(1/2T), 다진 마늘(1t), 맛술(1T), 참기름(1t)

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-재료 손질

1. 간장(1T), 다진 마늘(1t), 설탕(1/2T), 참기름(1t), 후춧가루(약간), 맛술(1T)을 섞어 소고기 양념을 만든다

2. 소고기(불고기용, 150g)에 양념을 발라 밑간한다

3. 김발에 밑간한 소고기를 편 뒤 날치알주먹밥을 얹어 돌돌 만다 *요리사전 ‘밥은 적당히’ 고기는 익으면 줄어들기 때문에 밥을 적당히 넣어야 밥이 새어나오지 않아요

4. 달군 팬에 기름을 두른 뒤 고기를 넣어 고루 익힌다

5. 소고기주먹밥을 먹기 좋은 크기로 썬다 *TIP 담을 때 구운 새송이버섯을 곁들여도 좋아요

6. 소고기주먹밥을 그릇에 담는다 *잣가루를 약간 뿌리면 고소한 맛이 나서 좋아요

한국요리
KOREAN FOODS

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