Ingredient:
60 g of ginseng,
1 root of ginseng,
50 g of sunflower seeds,
30 g of pine nuts,
5 garlic cloves,
2 tablespoons of oil,
2 tablespoons of seasoned sugar,
1 tablespoon of soy sauce and starch syrup,
1 chung red pepper, and a little bit of sesame oil and honey.
To prepare:
Slice the chung red pepper diagonally and slice the garlic sideways.
Slice the ginseng thinly
| Cooking Method |  |
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Add |
| 1) Stir-fry anchovies in a cooking container and place in another bowl. | Heat | 3 minutes | 110°C | 2 | |
| 2) Add fresh ginseng, garlic, and oil and fry in reverse rotation. | Heat | 3 minutes | 110°C |  |
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| 3) Add anchovy, sunflower seeds and pine nuts and fry in reverse rotation. | Heat | 3 minutes | 110°C | |
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| 4) Add seasoning ingredients and fry in reverse rotation | Heat | 5 minutes | 110°C | |
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TIP :
Add or decrease sesame oil and honey according to your taste.