I started eating spring greens on how to make seasoned naengi.
Do you like side dishes with vegetables? Personally, I like veggie side dishes more than meat side dishes. That doesn't mean that I don't like meat side dishes, but I like meat side dishes, but I like vegetables. So I usually make side dishes with vegetables such as seasoned spinach and seasoned bean sprouts, but today I made and ate seasoned naengi. These days, when I go to the market, I can see so many naengi that it's hard to find a place that didn't sell naengi, so I bought naengi, too. The best season for naengi is late winter, and you can find it until the warm spring. As a person who likes side dishes with vegetables, I also like seasoned naengi very much, but it's been a while since I made it. I think I made it around this time last year and haven't eaten it since then, but it felt even better because I made delicious seasoned naengi after a long time. When I make seasoned naengi, I don't make the seasoning strong and make it a little boring, but I need to make the seasoning strong so that I can feel the unique scent and taste of naengi properly. Also, it is not a job to season it with soybean paste and red pepper paste without salt. There is salt in soybean paste and red pepper paste, so you don't have to season it by adding salt little by little. Seasoned naengi is really easy to make, but you don't need any other ingredients, and it's delicious enough to make it with naengi. And it doesn't take long, so it's good to make it quickly when you don't have time, so I'll teach you how to make seasoned naengi right now.
2 serving
Within 30 minutes
동주
Ingredients
  • Shepherd's purse
    3handful
  • Soybean paste
    1T
  • red pepper paste
    1/2T
  • crushed garlic
    1/2T
  • Sesame oil
    1/2T
  • Sesame
    1/2T
  • Soy sauce
    1/3T
Cooking Steps
STEP 1/3
Wash the naengi in running water, remove the bad leaves, and cut them in half if the roots are thick.
STEP 2/3
Blanch the trimmed naengmyeon with salt in boiling water for about 30 seconds, rinse it quickly in running water, and remove the water.
STEP 3/3
Put blanched naengi and soybean paste 1T, red pepper paste 1/2T, minced garlic 1/2T, sesame oil 1/2T, stir-fried sesame seeds 1/2T, and soy sauce 1/3T in a bowl and shake it gently from top to bottom without putting strength in your hands.
I've finished making seasoned naengmyeon with a few pictures, which is proof that it's that easy to make. You don't need a knife and a cutting board because you don't have to cut it into bite-sized pieces and season it if it's a little strong or big. I didn't cut it and ate it whole because the naengmyeon was not strong. In order to make it like me, it's better to buy a good chi, but it's better to have dark green chi, thin leaves and thin roots. The thick roots look strong, so you might think it's a good cold, but you can think of it the other way around. If the roots are thick or the leaves are thick, it may not taste good even if seasoned with delicious seasoning.
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