김국 김무침 미역초무침 해조류로 세가지 반찬 만들기 건강하고 맛있는 제철요리

봉우리김치 네이버스토어
https://m.smartstore.naver.com/bongki...

2021년 설맞이 이하연의 김치 선물세트 안내
http://m.bongkimchi.co.kr/goods/event...

1. 물김국 water laver soup

물김 1 뭉치 water laver
굴300g raw oysters
다진마늘1큰술 crushed garlic
참기름1큰술 sesame oil
간장2큰술 soy sauce
 
2. 곱창김무침 seasoned laver 

곱창김20장   dried laver
다시마물1컵 kelp water
간장5큰술 soy sauce
조청100g grain syrup
꿀2큰술 honey
참기름3큰술 sesame oil
통깨2큰술 sesame
부추50g chives
 
3. 미역초무침 seasoned seaweed

물미역 데친것 300g  sea mustard
당근채 20g  carrot
초고추장 5큰술 vinegar red pepper paste
소금 약간 salt
설탕1큰술 sugar
식초1큰술 vinegar
다진마늘1큰술 crushed garlic
 
 
~물김국~

1. 김은 깨끗이 씻어 채에 받친다.
Wash the water laver clean and support it with a sieve.

2. 굴은 소금을 넣고 살살 주물러 2번 정도 씻어 물기를 뺀다.
Put salt in the burrow, wash it gently twice, and drain it out.

3. 냄비에 참기름과 굴을 넣고 살짝 볶는다.
Put sesame oil and oysters in a pot and stir-fry them slightly.

4. 물김을 넣고 마늘과 간장을 넣어 물이 충분히 나올때까지 끓인다.
Add water laver, garlic, and soy sauce and boil until enough water comes out.

5. 싱거우면 약간의 소금으로 간을 해 마무리한다
If it's bland, season it with a little salt and finish it.
 
~곱창김무침~

1. 김을 살짝 굽는다
    Grill the laver lightly.

2. 다시마물에 간장, 조청, 꿀을 넣고 바글바글 끓인후 식힌다.
    Boil soy sauce, grain syrup, and honey in kelp water and cool it down.

3. 김은 손으로 찢어 식힌 간장물에 무친다.
    Tear laver with your hands and season it with cooled soy sauce.

4. 부추를 썰어 넣고 통깨, 참기름을 넣어 마무리한다.
    Cut the chives and add sesame and sesame oil to complete.

5. 싱거우면 약간의 소금으로 간을한다.
     If it is bland, season with salt.
 
~미역초무침~

1. 물미역을 흐르는 물에 씻어 끓는 물에 1분간 데친다.
    Wash the seaweed in running water and blanch it in boiling water for about 1 minute.

2. 초고추장, 식초, 다진마늘, 설탕을 넣어 양념장을 만든다.
    Add vinegar red pepper paste, vinegar, minced garlic, and sugar to make sauce.

3. 데친 미역을 먹기 좋은 크기로 썰어 양념장에 버무린다.
    Cut the blanched seaweed into bite-sized pieces and mix them with the sauce.

4. 채썬 당근을 넣고 버무리다 통깨를 뿌려 마무리 한다.
    Add shredded carrots, mix them, and sprinkle sesame seeds to finish.

5. 싱거우면 약간의 소금으로 간을한다.
    If it is bland, season with salt.