How to make seasoned spring-dong soybean paste is savory and del
The weather is so nice these days. After the cold winter, warm spring has come. In winter, I couldn't ventilate often because it was cold, but these days, I ventilate every day. The succulents I raised in my room are also kept in the yard to get warm sunlight, and I live for the fun of seeing the sunlight. And I'm living for another fun, and that's the fun of eating spring dong, the representative spring vegetable. Last time, I lived for the fun of eating naengmyeon, but these days, I live for the fun of eating spring dong. I'm sure the neighbors who visit my blog constantly know this, but if I were to mention it again for those who don't know it well Until now, I made and ate spring dong geotjeori, spring dongjeon, and spring dong doenjang soup. I bought all these spring dong dishes at a market and made them I made the three Bomdong dishes mentioned earlier and collected the rest of the insides separately to make and eat Bomdong Soybean Paste. To be honest, I didn't use the insides on purpose to make seasoned soybean paste, but I finally used them today. Spring-dong soybean paste salad, which I wanted to eat quickly, is a perfect side dish to make and eat on a warm spring day.
2 serving
Within 30 minutes
동주
Ingredients
  • Spring and winter
    2ea
  • Cheongyang red pepper
    1ea
  • Red pepper
    1ea
  • Soybean paste
    2T
  • red pepper paste
    1T
  • crushed garlic
    1T
  • Sesame oil
    1T
  • Sesame
    1/2T
  • Sugar
    1/2T
Cooking Steps
STEP 1/5
Take off spring dong one by one by hand and wash it clean under running water.
STEP 2/5
Then add 1/3T of salt to boiling water and blanch spring winter for about 20 seconds.
STEP 3/5
Rinse blanched spring beans quickly under running water and remove moisture.
STEP 4/5
In the meantime, cut the red pepper and Cheongyang red pepper in half, remove the seeds, and slice them thinly.
STEP 5/5
Put blanched spring dong, cheongyang red pepper, red pepper, and seasoning in a bowl and mix them evenly to complete the seasoned spring dong soy sauce.
It's called Bomdong Soybean Paste Seasoning, so we didn't just put soybean paste in it, but also mixed red pepper paste. The amount of seasoning varies slightly depending on the spring winter, but the ratio of soybean paste and red pepper paste is 2:1. You can make it delicious if you remember 2:1. And I added sugar. The sweetness of sugar plays a role in neutralizing the strong taste and aroma of soybean paste and red pepper paste, so it is better to add only enough not to be excessive. You can add plum juice instead of sugar. I added red pepper and cheongyang pepper to enhance the taste and color, but instead, it's good to chop carrots and put them in. It doesn't mean that it's delicious if you make it like this, but you can make it with ingredients you want other than Bomdong. I only made enough for one meal. Rather than making a lot at once because you want to eat it, the best way to eat it is to make only the amount you can eat at one meal. You should also make seasoned
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