숏앤롱's post

#오홈스토랑 #콘수프기록 #월남쌈 #냉장고털기 Today, I struggled to minimize the use of fire and came up with a menu called Vietnamese Spring Roll. I used tomatoes, paprika, cucumbers, onions, and carrots from the refrigerator, as well as octopus, conch, and shrimp from the freezer. I bought only the meat as japchae and stir-fried it with bulgogi seasoning. 🥜 I made the peanut sauce by mixing peanut butter, soy sauce, sugar, vinegar, garlic, and mayonnaise. 🧄 I put the garlic chive pickles I bought in Icheon last time as a side dish. 🐂 For reference, the bulgogi seasoning ratio is based on 600 grams, and you can adjust it to your liking. The basic ratio is six spoons of soy sauce, three spoons of sugar, and six spoons of pear juice or water. Of course, you should also add garlic, pepper, and sesame oil, but it's convenient to remember the ratio of sugar and soy sauce, which are the most basic flavors. It's Friday, and the wind is blowing, so I can bear it. Have a good weekend.