STEP 1/6
It's an eomnamu sun dog doop. It has a lot of thorns, but it's soft, so you can just do it. Eomnamu is said to have nothing to throw away, but in addition to eomnamu sunshun, the eomnamu stem is said to catch the smell if you put it in a chicken soup.
STEP 2/6
Peel the bottom and cut the mess a little bit.
STEP 3/6
I'm going to parboil the pickled eomnamu today. Blanch the dog's head first in boiling water. Blanch and rinse in cold water.
STEP 4/6
If you dip it in red pepper paste with vinegar, it's Dooreup Sukhoe, which has a very good scent.
STEP 5/6
Add soy sauce, vinegar, water, and sugar in proportion, boil and cool. I made it 1:1:1:0.8. I liked this ratio. You can add or subtract vinegar or sugar to your liking. This time, I only put in basic soy sauce.
STEP 6/6
Pour cooled soy sauce water into the dooreup. When you don't parboil it, boil the soy sauce and pour it when it's hot, but when you parboil it, you cool it down and pour it. If you press something heavy on top, the pickles ripen well. I filled the airtight container with water. Leave it at room temperature for more than half a day and eat it after 2-3 days in the refrigerator