Ingredients: 1 onion, 2 cheongyang peppers, 10 cabbage, 400g whelk can, 20 sesame leaves
Ingredients: 3 spoons of red pepper powder, 1 spoon of soy sauce, 1/2 spoon of sugar, 1 spoon of sesame oil, 2 spoons of cooking wine
1 tablespoon perilla oil, 1 tablespoon minced garlic, 1/2 cup perilla powder, 1/2 cup water
Wait a minute!
I can't measure the exact amount of the naengmyeon recipe, so I measured the seasoning while tasting it
Kim Poong didn't put in perilla leaves, but I did,
You put beef bone broth in it, but I put in plain water

Chop an onion and soak it in ice water.

I'll make the sauce for the onion
Add 3 spoons of red pepper powder, 1/2 to 1 spoon of sugar, 1 spoon of sesame oil, 1 spoon of soy sauce, and 2 spoons of cooking wine and mix well.
Here, cooking wine helps reduce the arin taste of onions.

Prepare 2 cheongyang peppers, 10 cabbages, and 20 perilla leaves.
(Cut the perilla leaves and let them flow.)
If you don't have perilla leaves, you can pass.

Prepare 400g of canned whelk, strain it through a sieve, and cut it into bite-size pieces.

Put 3 spoons of cooking oil, 1 spoon of perilla oil, and 1 spoon of minced garlic in a frying pan.

Stir-fry minced garlic, add cheongyang pepper and stir-fry it,

Add the sliced whelk and season it with 1 spoon of soy sauce.

Add the chopped cabbage and stir-fry it,

Prepare 1/2 cup perilla powder and stir-fry it so that the perilla powder mixes well.

They usually put beef bone broth in it, but I didn't have it, so I put in half a cup of plain water.
Add water and perilla leaves

Stir-fry all ingredients to mix well.

Strain the onion in the ice water through a sieve, and add the sauce

Mix the sauce and onion well.

If you put the onion side dish and sea snail stir-fry in a bowl, it's done!