韓式涼拌菜

                   韓式醃辣白蘿蔔:

                                     1.備好白蘿蔔約兩條(長條型)後切成小塊.蒜數根切段

                                  2.蒜頭數顆(量多口感較佳)去皮後捶碎.

                                  PS:我還特地買了這個韓國的捶食材器,很方便.

                               3.將備好(1和2的食材)放入容器後,加入韓國辣椒粉及少許的鹽和

                                   柴魚粉.果糖少量調和均勻,放置室溫約三至四小時(因蘿蔔會慢

                                   慢出水,如下已放室溫四小時了),這就完成美味的韓式辣蘿蔔.

                               4. 先將黃豆芽拔除根部(依個人而異)後,直接放入煮沸好的鍋水中,

                                    約2~3分鐘後撈起再用開水洗淨(未煮的黃豆芽較脆,洗時容易斷

                                    , 所以燙熟黃豆芽後再洗,不易斷).

                                     將燙熟的黃豆芽放入容器,加入上列(2.碎好的蒜頭)及少許的鹽和

                                    柴魚粉.適量的韓國辣椒粉.少量香油後,在灑上白芝麻調和攪拌,即

                                    可.

                                   
          
   
                                         韓式料理看起來很辣,但嚐起來卻不怎麼辣耶!