aged leaf mustard kimchi
I washed the old leaf mustard kimchi with perilla oil and seasoning I enjoyed lunch with my neighborsK It tastes like honey rice cake when you wrap rice with well-made leaf mustard kimchi How much gat kimchi should I say I couldn't measure the gram I planned I'll just say it's enough
6 serving
Within 90 minutes
๊นป์žŽ์–ธ๋‹ˆ
Ingredients
  • God Kimchi
    suitably
  • Soybean paste
    1TS
  • red pepper paste
    1TS
  • crushed garlic
    1TS
  • cooking wine
    100ml
  • Red pepper powder
    2TS
  • a natural seasoning
    1TS
  • Water
    600ml
Cooking Steps
STEP 1/7
Wash the old leaf mustard kimchi and prepare it
STEP 2/7
Put the sauce in the pot
STEP 3/7
Add water and mix it well
STEP 4/7
Put the stems of mustard kimchi in a pot where the sauce has been released
STEP 5/7
Cover the top with the leaves
I don't think the stem will bite quickly
STEP 6/7
When it starts boiling, boil it over high heat for about 10 minutes
STEP 7/7
Bring to a boil over medium heat until the stems are slightly soft to eat
The natural seasoning is dried shiitake mushrooms Dried pollack, shrimp, and anchovies are stir-fried and ground Because of the ripening taste of kimchi, I added 1 tablespoon of xylitol as a high peak, but I thought I could put it a little smaller It tastes a bit sweet
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