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1. Wash 200 g of sea squirt (mideodeok) in lightly salted water and drain in a sieve. 2. Trim the heads and tails off 200 g of bean sprouts and wash them; swish 100 g of water dropwort (minari) well in water and cut it into 4 cm lengths. Slice 2-3 green chilies diagonally and shake out the seeds. 3. Blend 3 red chilies, 8 Tbsp water, red pepper powder and 2 Tbsp glutinous rice flour together in a blender. 4. Heat cooking oil in a pan with a lid, stir-fry the sea squirt first, then add the bean sprouts, cover and cook. 5. When the bean sprouts are cooked, add the green chili and minari and cook a little longer, then add the seasoning from step 3, toss quickly, drizzle with sesame oil and serve in a bowl. |
