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[Stir-fried anchovies in red pepper paste]
1. Put 150g of medium anchovies in a dry pan and stir-fry over low heat. If the anchovies look dry, set them aside.
2. Slice 1 Cheongyang pepper, 1/2 red pepper, and slice 10 garlic cloves.
3. Put oil in a pan, add sliced ​​garlic and stir-fry, then turn off the heat and push to one side.
4. Add 2 tablespoons of red pepper paste, 1 tablespoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of red pepper powder, 0.3 tablespoons of ginger syrup, and 2 tablespoons of cooking wine.
5. Turn on the heat and mix with the garlic. When it boils, reduce the heat to low.
6. Add anchovies, red pepper, 2 tablespoons grain syrup, and 2 tablespoons water, mix well and stir-fry for about 2 minutes and turn off the heat.
7. Finish by adding 1 tablespoon mayonnaise, 1 tablespoon sesame oil, and 1 tablespoon sesame seeds.
[Stir-fried seaweed stems]
1. Rinse 300g of seaweed stems 3-4 times.
2. Pour water into a pot and when it boils, add seaweed. When the water boils, rinse it in cold water, squeeze out the water and cut it into bite-size pieces.
3. Place 1/4 onion and some carrots in thin slices.
4. Add 1 tablespoon cooking oil, 1 tablespoon perilla oil, and 0.5 tablespoon garlic to the pan and stir-fry.
5. Add seaweed and stir-fry over medium-low heat for about 1 more minute. Add 1 tablespoon of fish sauce, 1 tablespoon of cooking wine, onion, and carrot. When the onion is sufficiently cooked, turn off the heat.
6. Finish by adding 1 tablespoon of sesame seeds.
[Stir-fried fish cake]
1. Rinse 7 fish cakes in hot water, cut in half and cut into squares.
2. Slice 1/2 onion, slice 2 Cheongyang peppers, 1 red pepper, and 1/2 green onion.
3. Make the seasoning (2 tablespoons soy sauce, 2 tablespoons grain syrup, 1 tablespoon garlic, 1 tablespoon oyster sauce, 2 tablespoons cooking wine, a little pepper)
4. Add the seasoning sauce made in the pan, add the onion slices and fry for a while, then add the fish cake and fry for about 1 more minute.
5. Add 2 tablespoons of red pepper oil, 1 tablespoon of red pepper powder, sliced ​​red pepper, and green onion, stir-fry for about 1 more minute and turn off the heat.
6. Finish by adding 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds.
[Cucumber Sobagi]
1. Wash 10 to 12 cucumbers, cut them into four pieces, and cut them crosswise.
2. Dissolve 1/2 cup of salt in 2L of water in a pot and when it boils, pour it over the cucumbers and marinate for about 30 minutes.
3. Cut 1 bunch of chives into 1cm lengths and place them in a bowl.
4. Slice 1/2 onion and 1/3 carrot into 1cm long pieces and add them.
5. Cut 3 red peppers crosswise and finely chop them.
6. Add 3/4 cup of red pepper powder, 3 tablespoons of plum syrup, 1 tablespoon of soy sauce, 2 tablespoons of garlic, 0.5 tablespoons of ginger syrup, and 1/3 cup of fish sauce and mix thoroughly.
7. Place the pickled cucumbers in a sieve and shower with water. Once the moisture has drained, place the insides neatly in.