사워도우 샌드위치, 자두잼, 참치 주먹밥, 가지솥밥
Ingredients: Sourdough bread, Green apple, Greek yogurt, Arugula, Plums · 120 min cook time · 700kcal · ~₩36,200
Ingredients
2loaves Sourdough bread, 1개 Green apple, 200g Greek yogurt, 30g Arugula, 500g Plums, 1개 Nectarine, 150g Sugar, 1큰술 Lemon juice, 2개 Cucumber, 2팩 Instant rice, 1캔 Canned tuna, 1봉 Rice seasoning, 1큰술 Salt, 0.5작은술 Red pepper, 2쪽 Garlic, 4큰술 Vinegar, 1.5큰술 Sesame oil, 1개 Eggplant, 0.25개 Onion, 150g Minced beef, 2큰술 Mirin, 0.5작은술 Black pepper, 1큰술 Oyster sauce, 1큰술 Dark soy sauce, 1줄기 Spring onion
Instructions
1. Slice the sourdough bread to desired thickness.
2. Slice some green apple.
3. Spread thick Greek yogurt on the sourdough bread.
4. Top with apple slices and arugula to make a sandwich.
5. Remove plum pits and halve the plums. Add plums and nectarine to a pot.
6. Add sugar (about 30% volume of the plums) and mix. Heat until sugar has dissolved.
7. Remove from heat and boil. Finish off with some lemon juice.
8. Thinly slice a cucumber and salt the slices until they get soft.
9. Combine microwaved instant rice, strained canned tuna, and rice seasoning.
10. Wring out excess moisture from the salted cucumber and mix thoroughly with the rice and tuna.
11. Mold the mixture into rice balls using a yogurt container or by hand.
12. Rinse rice and leave to soak for pot rice.
13. For Oi-muchim (cucumber salad): Crush cucumber with a bottle or rolling pin, then cut into bite-sized pieces.
14. Add 1 tbsp salt and 0.5 tbsp sugar to cucumber. Leave for 15-20 minutes. Strain to remove excess moisture.
15. Add 3 tbsp vinegar, 1 tbsp vinegar (total 4 tbsp), 1.5 tbsp sesame oil, crushed garlic, and red pepper to the cucumber and toss lightly. Refrigerate to chill.
16. For eggplant pot rice: Cut eggplant into large chunks, rolling as you cut diagonally.
17. Chop 1/4 onion. Season 100-150g minced beef with salt, pepper, and mirin.
18. Fry minced beef in a pot. Add crushed garlic and onion.
19. Add 1 tbsp oyster sauce, 1 tbsp dark soy sauce (optional), black pepper, and some sugar. Add eggplant chunks and fry.
20. Transfer the stir-fried eggplant and beef from the pot and set aside.
21. In the same pot, add equal parts soaked rice and water. Add 1 tbsp mirin, stir, and bring to a boil.
22. When water boils, top with the stir-fried eggplant and close the lid. Simmer on low for 13 minutes and leave the lid closed for 10 more minutes.
23. Serve the eggplant pot rice with Oi-muchim (cucumber salad) from the fridge and a sprinkle of chopped spring onion.
Source: Watch the original video