Seasoned Seomcho. Seasonal food in December. Sweet Seomcho side
When the cold wind blows in December and the weather gets cold, you can see a lot of seomcho in markets and marts. Spinach is also grown in houses these days, so you can buy it for a year and 12 months. But seomcho is an ingredient that can only be found at this time, and it's much sweeter and more delicious than spinach, so I think I eat it often. There are many dishes, but the simple seasoning is the easiest. You can season it with salt and eat it cleanly and lightly, and you can taste another taste if you season it with red pepper paste. Both are delicious, but I prefer salted seomcho.
2 serving
Within 15 minutes
콩설기
Ingredients
  • Spinach
    500g
  • crushed garlic
    1T
  • Salt
    1.5t
  • Sesame oil
    1.5T
Cooking Steps
STEP 1/10
It is recommended that the cedar or spinach is dark green and has no withered leaves. Seomcho is rich in vitamins. It is rich in fiber, so it is good for diet and constipation. It is also said to be good for preventing anemia and dementia because it has a lot of iron and folic acid. It's better to cook it slightly rather than eat it raw because it has a lot of seafood.
Spinach doesn't go well with tofu. The oxalic acid component of spinach and the calcium component of tofu meet to produce insoluble calcium hydroxide, which reduces calcium intake and causes stones. I think it's better not to eat together.
STEP 2/10
Spinach or Seomcho is really nothing.
It's a side dish that can be done quickly if you blanch it well.
First, remove yellow or softened leaves by withering.
STEP 3/10
I'm going to trim the roots.It removes the roots very close to the leaves.
There's going to be a bit of a little bit. Remove the dirty leaves around the roots and cut them very close to the leaves.
STEP 4/10
And cedar leaves are bigger and wider than spinach.
You can cut the roots and make them so that the leaves are separated one by one, but I like to cut them as much as I can eat them at a time and season them. Cut the small mushrooms in half and cut them in half.
STEP 5/10
Cut large mushrooms into quarters and cut them. A good amount to eat at once.Depending on the dish, the preparation method may vary, but if you mix it and eat it, it is clean and easy to pick it up.
STEP 6/10
While preparing the cedar, put water in a pot and boil it beforehand.
When the water starts to boil, stir for 10 seconds at the same time as adding the cedar.
Think of it as taking it out as soon as you're out of breath.
If you parboil it for too long, the leaves will soften and taste bad.
STEP 7/10
Rinse the blanched cedar in cold water and shake it several times.
And squeeze out the water to prepare it.
STEP 8/10
Squeeze the dried cedar plants together, so shake them with your hands and let them fall off.
STEP 9/10
Add 1T of minced garlic, 1.5t of salt, 1.5T of sesame oil, and sesame seeds and mix well.
The salt is teaspoon. It's not a big spoon.
STEP 10/10
Then the savory and sweet seasoned seomcho is complete.
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