韓國平烤魚乾 魚干(大片) 100g ±10g (約4-6片) Korean seasoned dried fish (Big Sheet) 100g ±10g
- 白鑊加熱（無油），兩面約 1 分鐘至軟身或燶脆
- 焗爐約 2 分鐘
- 微波爐 700W 約 20 秒
1. 白鑊加熱（無油），兩面約 1 分鐘至軟身或燶脆
2. 剪開備用
3. 醬料：韓式辣椒醬 2 匙、辣椒粉（按口味）、小小醋，韓式糖醬 1 匙，小小水或汽水（約 2 匙）拌勻
4. 加熱收汁後，放魚乾拌 15 秒至汁收乾
5. 關火，加入 2 茶匙麻油及少許芝麻，拌勻即可
儲存方法：
常溫保存，置於陰涼乾燥處，避免陽光直射。
開封後，盡快食用。
Basic eating methods:
- Heat in a white wok (without oil), cook for about 1 minute on both sides until soft or crispy
- Bake in oven for about 2 minutes
- Microwave oven 700W about 20 seconds
Dried fish cooking method:
1. Heat a white wok (without oil) and cook for about 1 minute on both sides until soft or crispy
2. Cut and set aside
3. Sauce: 2 spoons of Korean chili sauce, chili powder (according to taste), a little vinegar, 1 spoon of Korean sugar sauce, a little water or soda (about 2 spoons) and mix well
4. After heating to reduce the juice, add the dried fish and stir for 15 seconds until the juice is reduced.
5. Turn off the heat, add 2 teaspoons sesame oil and a little sesame seeds, mix well
Storage method:
Store at room temperature in a cool, dry place away from direct sunlight.
After opening, consume as soon as possible.