“Rice Noodle Okonomiyaki” Hosted by Presented by Nicole

Seasonal Foods Seasonal Foods in May marsh snails chuinamul fatsia shoots (dureub) conch sea squirt webfoot octopus cabbage pen shells

About Cabbage... As one of the best 3 macrobiotic foods selected by the Times, cabbage … 1.Is rich in vitamins and minerals, so it helps strengthens your immunity. 2. Contains plenty of essential amino acids such as lysine and iron, which helps out with growth of children and teens. 3.Protects your stomach with vitamin U. 4. Eases constipation and helps you get leaner thanks to it dietary fibers. As one of the best 3 macrobiotic foods selected by the Times, cabbage … 1.Is rich in vitamins and minerals, so it helps strengthens your immunity. 2. Contains plenty of essential amino acids such as lysine and iron, which helps out with growth of children and teens. 3.Protects your stomach with vitamin U. 4. Eases constipation and helps you get leaner thanks to it dietary fibers. red cabbage cabbage cabbage wraps cabbage 의 놀라운 효능,2010, 김창연 Vitamin B&C Vitamin A Cabbage can be steamed for wraps or added to any kind of stir-fried dishes.

* What is Okonomiyaki ? * 이미지 및 참고자료 – 네이버캐스트 ‘Okonomi ( お好み ): what you like/want’ + ‘yaki ( 燒き ): grilled’ Okonomiyaki is a savory pan-fried Japanese batter cake including many vegetables and your choice of ingredients. It varies according to areas and ingredients. It is like the jeon in Korea, but okonomiyaki is much thicker. Cook the cabbage enough! Okonomiyaki in Hiroshima 이미지 및 자료참고 - 네이버캐스트 Point

knifechopping board pot drainer/strainer measuring spoonstimer ■ Cooking Tools pan spatula dishchopsticks

■ Ingredients mung bean sprouts egg okonomiyaki sauce cabbage bacon soybean oil bell peepers mayonnaise 1 instant rice noodles (Ssalguksu Jjambbong ) shrimps

재료양중량 rice noodles1ea cabbage150g mung bean sprouts100g shrimp40g bacon40g green bell pepper10g red bell pepper10g egg1ea okonomiyaki sauce60g mayonnaise30g dried bonito flakes4g soybean oil(2.5T)17g

1. Shred the cabbage into 0.5cm-wide. 2. Remove the top and the bottom of mung bean sprouts 3. Remove the seeds from a red and green bell pepper and then shred them into 0.7-wide 4. Cut the bacon into 1 cm wide thick strips. 5. Cook the rice noodles for 5 mins. and then rinse and drain them in cold running water 6. Drizzle some soybean oil on the heated pan and fry the egg. Put the fried egg aside. 7. Then stir-fry the shredded cabbage on the pan. Once the cabbage has softened, add the green bell pepper, red bell pepper, shrimp, bacon and mung bean sprouts. Keep stir- frying until the mung bean sprouts wilt. Put the toppings aside. 8. Drizzle 1T of soybean oil on the pan and stir-fry the rice noodles with 1Tof okonomiyaki sauce. Then shape the noodles and pan-fry on one side for about 5 mins over medium- low heat until golden. Then turn it over and pan-fry them 3 more mins. on the other side. 9. Place the rice noodle cake on the plate. Then place the toppings on it. Drizzle the mayonnaise and okonomiyaki sauce(48g) and garnish with dried bonito flakes.

Chop or shred the bacon and vegetables! Fry the egg. Stir-fry the ingredients. Stir-fry and pan-fry the rice noodles. Boil, rinse and drain the rice noodles. Place the toppings on the rice noodle cake. Drizzle the sauce and mayo. Garnish with dried bonito flakes. Enjoy!