I buy a big bag of uh-mook and leave it in my freezer to use whenever I may need it.
I used 4 pieces today.
Cut it once lengthwise and then slice it up like so.
Throw the uh-mook into a pan and add the following: 2 TB minced garlic, 2 TB rice wine, 1/4 cup water, 3 TB gook ganjang, 1 TB sesame oil, 1 TB corn syrup, and lastly 3/4 TB of red pepper powder (gochuggaru).
Mix it up well and then throw in about half a sliced onion and continue to let it boil on low heat.
At this point, you can throw in any number of vegetables. If you have red and green peppers on hand add them for extra kick (I didn't have any) or you can add mushrooms, broccoli, or squash. No limits!
Once all the liquid is almost reduced, throw in some green onions and mix it around one last time.
You're ready to serve! Enjoy!!!
I buy a big bag of uh-mook and leave it in my freezer to use whenever I may need it.
I used 4 pieces today.
Cut it once lengthwise and then slice it up like so.
Throw the uh-mook into a pan and add the following: 2 TB minced garlic, 2 TB rice wine, 1/4 cup water, 3 TB gook ganjang, 1 TB sesame oil, 1 TB corn syrup, and lastly 3/4 TB of red pepper powder (gochuggaru).
Mix it up well and then throw in about half a sliced onion and continue to let it boil on low heat.
At this point, you can throw in any number of vegetables. If you have red and green peppers on hand add them for extra kick (I didn't have any) or you can add mushrooms, broccoli, or squash. No limits!
Once all the liquid is almost reduced, throw in some green onions and mix it around one last time.
You're ready to serve! Enjoy!!!
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