【そば冷麺＆プルコギ】さっぱり食べれるマッククスと春雨入り牛肉プルコギの作り方

【そば冷麺＆プルコギ】さっぱり食べれるマッククスと春雨入り牛肉プルコギの作り方

Helle, I’m Daily cooking Mom “OKAASAN”. Today I will make bulgogi with vermicelli and mak-guksu First, pour hot water into the vermicelli to soften it. While softening the vermicelli, cut other ingredients. Cut the vegetables Cut the carrots into small pieces The Japanese knife “GLOBAL-IST” I purchased cuts really well Cut the onion into 1 cm wide pieces Cut paprika in the same way Cut the green onions into 4 cm wide pieces. It ’s delicious even if you add leek instead of green onions. Vegetables are ready Season the beef Any kind of beef is okay Grate garlic and ginger. Garlic and ginger can also be grated and stored frozen. It’s better to freeze it yourself than to buy a tube on the market. Add seasoning 1 tablespoon sugar Mirin 2 tbsp 4 tablespoons of Korean soy sauce If you don’t have Korean soy sauce, add 3 tablespoons of Japanese soy sauce. 2 tablespoons of starch syru If you don’t have starch syrup, add 2 tablespoons of sugar to 1 tablespoon of sugar you put in the bowl earlier. I like the sweet taste. If you don’t like the sweet taste, reduce the amount of sugar and starch syrup. Mix. Leave for 10 minutes Fry the meat and vegetables When the vegetables are roughly cooked, add the meat. Immediately add vermicelli after mixing the beef and vegetables. Then, the taste and seasoning of beef will soak into the vermicelli. When the vegetables are cooked and the vermicelli is softened, it is complete. Make a sauce for Mak-guksu. Mak-guksu is like cold noodles made from soba Today I eat soba with a sweet and spicy sauce. 2 tablespoons of chili pepper 3 tablespoons of Korean soy sauce (2 tablespoons of Japanese soy sauce if you don’t have Korean soy sauce) 3 tablespoons of starch syrup Gochujang 3 tbsp 1 tablespoon of vinegar 1 tablespoon of sesame oil 1 teaspoon grated garlic Mix this and the sauce is complete Boil the buckwheat noodles. The boiling time is written on the bag. Boil for the exact time. Discard the hot water and cool with water. Wash the buckwheat and remove the slime. Drain the soba completely. Prepare vegetables to put on Mak-guksu. Cucumbers and boiled eggs are often placed on top of Mak-guksu. I make it like a soba salad today. It has a very refreshing taste. Today I eat bulgogi with soba, but it is also delicious to eat possum with it. Place soba and vegetables on a plate and sprinkle with sauce to complete. This dish is very easy and I recommend making it on a hot day.

韓国のお蕎麦「マッククス」と、春雨入りで食べ応えのあるプルコギのレシピです。マッククスの具はお野菜とゆで卵だけなので、プルコギとよく合います。もちろんポッサムや豚足と一緒にたべるのも美味しいですよね＾＾

＊動画の最後に材料一覧が載っています＊

＊詳しい作り方はブログでご紹介しています＊
blog▷https://plaza.rakuten.co.jp/mama20200523/

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◾️再生時間◾️
00:00 マッククスとプルコギ
00:12 プルコギの春雨をお湯で戻す
00:37 プルコギの野菜を切る
01:45 プルコギの牛肉に下味をつける
03:09 炒め合わせる
04:20 マッククスのタレを作る
05:35 そばを茹でて野菜を準備
07:34 盛り付け

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◾️材料◾️
【春雨入りプルコギ】
牛肉　　　　　200g
春雨　　　　　ひとにぎり(80g)
人参　　　　　１本
玉ねぎ　　　　1/2個
赤パプリカ　　1/2個
黄パプリカ　　1/2個
青ネギ　　　　5~6本

にんにく　　　小さじ１
生姜　　　　　小さじ２
砂糖　　　　　大さじ１
みりん　　　　大さじ２
水あめ　　　　大さじ２

韓国醤油　　　大さじ４

※水飴がない場合は砂糖大さじ３
※韓国醤油がない場合は普通の醤油大さじ３

【基本のマッククス（そば冷麺）】
＊具材＊
そば　　　　　２把
きゅうり　　　１本
カイワレ　　　1/3パック
レタス　　　　お好みで
ゆで卵　　　　２個
※具材はどんなものでもOK

＊タレ＊
唐辛子　　　　大さじ２
醤油　　　　　大さじ３
水飴　　　　　大さじ３
コチュジャン　大さじ３
お酢　　　　　大さじ１
ごま油　　　　大さじ１
にんにく　　　１かけ

※唐辛子とコチュジャンの量で辛さを調節
※甘めがいい人は砂糖を足してもOK

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