Making fragrant pickled green onions
I made pickled vegetables with fragrant green onions! I don't need any other side dishes because it's fragrant because I put this on the freshly cooked rice. :)
4 serving
Within 30 minutes
큰며느리
Ingredients
  • leek
    5piece
  • Red pepper
    1ea
  • Soy sauce
    1cup
  • Korean style soy sauce
    1/2cup
  • salted anchovies
    1cup
  • Katsuobushi broth
    1cup
Cooking Steps
STEP 1/12
Wash 350g of fresh green onions (about 5-6 roots) cleanly and clean up the mess
STEP 2/12
Cut it into bite-size pieces, please. I think the length of your index finger is good to look at and eat.
STEP 3/12
Wash one red pepper clean and slice it thinly. Shall we make the sauce now?
STEP 4/12
1 cup of soy sauce and 1/2 cup of soy sauce in a pot,
STEP 5/12
And 1 cup of anchovy sauce,
STEP 6/12
Add 1 cup of pre-boiled katsuobushi broth (replace with anchovy and kelp stock if you don't have it)
STEP 7/12
Bring to a boil and let cool.
STEP 8/12
Put the sliced green onions in the container
STEP 9/12
Cover with a pretty blanket with an angled red pepper. :)
STEP 10/12
Pour the cooled soy sauce water evenly here.
STEP 11/12
If you like raw kimchi, you can leave it there and eat it right away, but I like soft ones, so the seasoning is more delicious, so I let it ripen in the refrigerator for one night.
STEP 12/12
It's been refrigerated overnight. It's good and delicious! Put it on a plate and sprinkle a little bit of sesame salt, and it's done. :) Have a good meal, everyone.
Adjust the amount of fish sauce according to your preference. It can be replaced with anchovy kelp stock instead of katsuobushi broth. If you like raw fish, you can eat it right away, but the white onion is thick, so it's better if you refrigerate it overnight. The white part of the green onion is also delicious if you cut it and add a little bit of seasoned soy sauce and sesame oil and mix it with rice. :)
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