GUNGJUNG-TOPOKKI

GUNGJUNG-TOPOKKI image

Number Of Ingredients 26

300 g white steamed rice cake13 g (1 tablespoon) sesame oil
100 g beef (top round)
표15 g (3 sheets) brown oak mushrooms
20 g dried pumpkin strips
seasoning sauce ①
9 g (½ tablespoons) soy sauce
6 g (½ tablespoons) sugar
4.5 g (1 teaspoon) minced green onion
2.8 g (½ teaspoons) minced garlic
0.3 g (⅛ teaspoons) ground black pepper
4 g (1 teaspoon) sesame oil
50 g (⅓ ea) onion
15 g (1 ea) green pepper
20 g (1 ea) red pepper
60 g mung bean sprouts
400 g (2 cups) water
4 g (1 teaspoon) salt
60 g (1 ea) egg13 g (1 tablespoon) cooking oil
seasoning sauce ②
18 g (1 tablespoon) soy sauce
6 g (½ tablespoons) sugar
6 g (1 teaspoon) honey
4.5 g (1 teaspoon) minced green onion
2.8 g (½ teaspoons) minced garlic
4 g (1 teaspoon) sesame oil
50 g (¼ cups) water

Steps:

1. Pour water into the pot, heat it up for 2 minutes on high heat. When it boils, scald the mung bean sprouts with salt for 2 minutes drain water (43 g). 2. Stir-fry on preheated pan the onion and pumpkin strips for 2 minutes respectively on medium heat. Stir-fry the green/red pepper for 20 seconds Season the beef and mushrooms with seasoning sauce ①, and stir-fry for 2 minutes on medium heat. 3. Preheat the frying pan, stir-fry white rice cake with seasoning sauce ② for 3 minutes on medium heat. Add the beef, mushrooms, pumpkin strips, onion, green/red pepper and mung bean sprouts, then stir-fry for 30 seconds Turn the heat off, mix them with egg garnish thoroughly.