Pickled radish pickles
Pickled Doreup made of Doreup, the king of spring greens
6 serving
Within 30 minutes
헤이맨
Ingredients
  • edible shoots of a fatsia
    2kg
  • Soy sauce
    4cup
  • Fish sauce with sand lance extract
    1cup
  • Vinegar
    1cup
  • Garlic
    20piece
  • leek
    1ea
  • Lemon
    1ea
  • Sea tangle
    1handful
  • Water
    6cup
  • plum extract
    1cup
  • dried red pepper
    3ea
Cooking Steps
STEP 1/8
It's two kilos. Compared to normal chamduolb, ttukduolb is also very large. The stem is thick, too Cut a large drum into half or cross shapes with a knife
STEP 2/8
To boil it, put the stem in the boiling water with salt first and then put the leaf first and boil it If you boil it all together from the beginning, the thick stem part will be half-cooked and the leaves will be overcooked, reducing the overall texture.
STEP 3/8
Dry the boiled dooreup for half a day~ If you dry it thickly like this and make pickles, you don't have to boil it again and put it in, and the texture is better~
STEP 4/8
You can make a dalimjang while you dry Dooreup. Add all the ingredients except lemon and kelp and boil them
STEP 5/8
When it boils, turn off the heat, add sliced lemon and kelp, cool it down, and strain it through a sieve.
STEP 6/8
Place half-dried tofu in a bowl and pour in the dime~ If there is a press stone, you have to put it on top to make it a delicious pickle because there is no air contact.
STEP 7/8
It's been about a week
STEP 8/8
Pickled tofu tastes good even if you eat it as it is, but it tastes better if you mix it with minced garlic, chopped green onion, sugar, sesame oil, and sesame salt every time you eat it.
Ddangduolb is a little less delicious than Chamduolb when eaten as Dooreup Sukhoe, but it is really delicious when made with pickled vegetables. You can also make pickles with other dureubs, such as Chamdureup or Gaedureup, instead of dureup.
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