- Khutsa - likotoana tse peli
- Mussels - 500 Grams
- Veine - 100 Milliliters
- Oli ea veine - 1 st. e nang le khaba
- Mosi oa mosi - likhabapo tse 0.5
- Lihoete tsa Korean - 150 Grams
- Pepere e khubelu - 1 teaspoon
- Pepere e ntšo - 0.5 di-teaspoon
- Oli ea Olive - 50 Grams
- Soy mongobo - 50 dikgerama
1. Ho lokisetsa sejana sena, re lokela ho nka rantipole e bohale Korea (o ka etsa karate ena le uena). 2. Tlosa li-mussels sehatsetsing ebe u li qhibiliha. Ka pitsa, tšela metsi, re theolela metsing ebe rea pheha ka nako e fetang metsotso e 'meli. Joale li-mussels li hlatsoa ka metsing a metsi. 3. Re hloekisa le ho roala li-eico e entsoeng ka li-eico e entsoeng ka letsoai, re e fafatsa ka asene. Re lokisa seteishene sa khase. Ka veine le soy sauce kopanya asene. Mona re eketsa linoko 'me re kopanya tsohle ka botlalo. Eketsa mosi oa metsi. Refuel bakeng sa metsotso e ka bang leshome re lumella ho ema, ka mor'a moo e tla ba e loketse. 4. Eketsa mokhoa oa ho apara ho li-mussels, tseo pele ho tsona li neng li tsoakane le liiee tse phehiloeng. Re kopanya tsohle hantle. 5. Re fa metsotso e mashome a mararo ho noa. 6. Hona joale beha halofo ea rantipole ka tlase ho tanka, ebe u ea li-mussels, 'me holimo ho mussels hape lihoete. A re koahele 'me re e romelle sebakeng se pholileng bakeng sa letsatsi. Re tla fumana monate o monate oa leoatle.
Litšebeletso: 8