<Ingredients (for 2 people)>

Pork chopped...100g

Molokheiya...1 bag

Red paprika...1/2 piece

Korean seaweed...4 pieces

Roasted sesame seeds...1 tablespoon

material

Water...1/2 cup

Egg...1 piece

Light flour...50g

Potato starch...50g

Chicken soup base...1 teaspoon

Salt...a pinch

Salad oil: 1 x 2 tablespoons

Sesame oil: 1 x 2 teaspoons

Mizkan Ajipon...2 tablespoons

Kaiwarena...appropriate amount

<How to make>

1. Tear off the leaves of Molokheiya, separate them into leaves and stems, boil the stems in salt for 1 minute, boil the leaves in salt for 30 seconds, and chop until they become sticky.

Thinly slice the red bell pepper and cut the pork into small bite-sized pieces. Tear the Korean seaweed into small pieces by hand, and remove the roots of the Korean greens.

2. Add flour, potato starch, chicken soup base, and salt to a bowl and mix.

Beat the eggs in a separate bowl, mix with water and add to the flour bowl in three parts. Mix with a whisk until smooth.

Add the pork, molokheiya, red paprika, Korean seaweed, and roasted sesame seeds to 3 and 2 and mix gently.

4. Heat salad oil (1 tablespoon) in a frying pan over medium heat, then pour in half of the oil from step 3 and smooth out the thickness.

Once browned, flip it over and press it occasionally with a spatula until both sides are crispy. To finish, pour sesame oil (1 teaspoon) from the edges of the frying pan and swirl it around.

5. Bake the rest of the dough in the same way as step 4, cut it into bite-sized pieces, and top with the kaiwarena.

Serve in a bowl and add ajipon to complete.

<Nutritional value (for 1 person)>

Energy 551kcal Protein 19.7g Fat 30.1g Carbohydrate 48.9g Salt equivalent 2.4g