Chinese side dishes It's super simple
If you eat jjasai as a side dish at a Chinese restaurant I think it's disappointing but it comes out a lot these days I like pickled vegetables I liked it since I tasted it first tasted it I've been buying it since I saw it sold, and I've been mixing it I cook Chinese food at home You need to add chili oil when you season jjasai Let's skip that and add plenty of sesame oil It's seasoned I think it's a bit disappointing But they don't know, but they say it's good You eat it well with jajangmyeon
6 serving
Within 30 minutes
요리톡톡 맛톡톡
Ingredients
  • So shy
    3handful
  • onion
    1/2ea
  • Thank you
    4ea
  • Red pepper powder
    2T
  • MSG
    little
  • Sesame oil
    2T
  • leek
    little
  • Sesame
    little
Cooking Steps
STEP 1/4
Soak Jjasai in water for about 30 minutes to remove the saltiness
(Adjust the salty taste to your liking)
Chop the onions and soak them in water
Cut peppers into small pieces, rinse them in water, remove the seeds, and squeeze them out
STEP 2/4
Season all the ingredients
STEP 3/4
Mix them together
STEP 4/4
Put it on a plate
Seasoned Chasai -- http://m.blog.naver.com/wyu0509/220518792558
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