a potash-rich seasoned scallop
It's my husband's favorite sea squirt.It's one of the ingredients that comes in the delivery box sometimes when you go to the mart. I don't have enough vegetables to eat in the summer, so I often put them on top. It is said that dried pollack contains a lot of potassium, which helps with high blood pressure.
4 serving
Within 30 minutes
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Ingredients
  • scurvy
    330g
  • Salt
    little
  • red pepper paste
    2TS
  • Soy sauce
    1/2TS
  • plum extract
    2TS
  • crushed garlic
    1TS
  • leek
    1TS
  • Sesame oil
    1TS
  • sesame salt
    1TS
Cooking Steps
STEP 1/7
*These days, the stems of sea squirts are tough, so remove them and wash them with impurities.
STEP 2/7
*Put water in a pot and when it boils, add a little salt. *Put it in the stem of the wild vegetable and blanch it (about 2-3 minutes)
STEP 3/7
Remove and rinse in cold water three or four times.
STEP 4/7
Squeeze the water out of the blanched sea snail (Cut the long ones into appropriate sizes)
STEP 5/7
Add the sauce and mix it to make the sauce
STEP 6/7
Add the dried pollack and season.
STEP 7/7
Please put it in a bowl.
*If the scallop is tender, reduce the time to blanch. *For your information, it's about a bowl of water after blanching the dried pollack
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