How to parboil and blanchor it
The bitter taste of windbreak and the fragrant scent of nature spread in your mouth every time you chew, making it a wonderful side dish that you keep touching even though you don't have much seasoning~
3 serving
Within 15 minutes
가루씨
Ingredients
  • windbreak greens
    180g
  • Soy sauce
    1T
  • crushed garlic
    1/2T
  • Sesame oil
    1T
  • sesame salt
    2/3T
Cooking Steps
STEP 1/6
First, let's parboil the windbreak greens. Hold the leaves with boiling water (+ 1/2T of thick salt) and blanch the stems over medium heat for about a minute,
STEP 2/6
Add whole leaves and blanch for another 5 minutes.
STEP 3/6
Wash the blanched vegetables in cold water 2-3 times to remove the heat, squeeze them out, and drain them appropriately.
STEP 4/6
Now, let's prepare the blanched windbreak. A large windbreak can be tough when the stem is very strong. So once you chew it, if it's too tough, take it off and throw it away.
STEP 5/6
And if the vegetables are too big, you have to take off the stem and make them into bite-sized pieces.
STEP 6/6
If you're done preparing the vegetables, add all the seasoning and mix them well. Today's cooking is over.
It's two meals for a family of two to three.
Bulgogi Recommended recipe
  • 1
    How to make beef bulgogi golden recipe without failure
    4.98(82)
  • 2
    Making pork and red pepper paste bulgogi delicious and simple
    4.86(22)
  • 3
    Chef Baek's bean sprout bulgogi
    4.82(104)
  • 4
    Red pepper paste, pork, bulgogi, golden recipe. The secret of th
    4.95(41)
Kimchi Recommended recipe
  • 1
    Making fried kimchi with side dishes! It's simple, but it's tota
    4.86(51)
  • 2
    Golden recipe for green onion kimchi. How to make green onion ki
    4.94(765)
  • 3
    It's great in the summer!! young radish kimchi
    4.98(96)
  • 4
    How to make radish kimchi at a galbi restaurant *^^
    5.00(51)