You can make it easily if you know how to make spring vegetables
It rained and the last cold snap came, so it was cold for a while and then it started to warm up again. When the last cold snap came, it was so cold that I wondered if I should take out the winter clothes that I kept clean, but now it's not as cold as I thought even if I wear thin clothes. It's not raining and the weather is getting warm, and it's not been a long time, but I stamped my seal to work at the market today as well. "What kind of spring greens are waiting for me?" There are many spring greens already in it, but there are also many spring greens that start now. Among them, there's Dooreup, and the aunt who works with me bought a lot of Dooreup to make Dooreup pickles I couldn't think of making pickled vegetables, so I made and ate deurup raw fish. Even people who are not good at cooking can make it easily You can blanch Dooreup slightly in boiling water, take a cold shower, and dip it in red pepper paste and enjoy it. To make Dooreup raw fish delicious, you just need to know well about blanching Dooreup From how to make Dooreup Sukhoe to blanch Dooreup, which accounts for more than half of it.
2 serving
Within 30 minutes
동주
Ingredients
  • edible shoots of a fatsia
    20ea
  • Salt
    1/3T
  • red pepper paste
    2T
  • Vinegar
    2T
  • Sugar
    1T
  • crushed garlic
    1/2T
  • Sesame
    1/3T
Cooking Steps
STEP 1/5
The dooreup removes the outer shell and large spines from the bottom.
STEP 2/5
Put 1/3T of salt in boiling water and blanch the bottom first for about 20 seconds.
STEP 3/5
Blanch the bottom and blanch the rest for about 1 minute.
STEP 4/5
Wash blanched durub cleanly under running water and remove moisture.
STEP 5/5
Put blanched Dooreup and red pepper paste on the desired plate and you're done with Dooreup Sukhoe.
The bottom of the dooreup is thick, so it does not ripen well, so you have to cook the bottom first and the leaf first to cook all parts properly. If you don't know much about blanching Dooreup and blanch it all at once, the bottom looks moderately ripe, but the leaf part may be overcooked and the texture may not be fun. On the contrary, the leaves seem to be moderately ripe, but the bottom may be hard to chew, so you only need to know how to blanch the durub I taught you. It is the simplest and most delicious to parboil Dooreup and dip it in red pepper paste. I ate it with rice, so it's good to make it not only with rice but also with side dishes. You should also make a light and healthy dining table or drinking party by making Dooreup Sukhoe.
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