Seasoned water parsley (Minari leaves)
When you make kimchi, if you use water parsley leaves, it gets messy, so the water parsley leaves I'm going to cut it and transform it into water parsley When you make kimchi, you can't just use the stems and throw away the leaves Source: https://mangoistree.tistory.com/entry/ Minari Vegetable Minari Leaf [Mango is Lacquer Family]
2 serving
Within 10 minutes
망고는옻나무과
Ingredients
  • water parsley
    1pack
  • Korean style soy sauce
    1/2spoon
  • Salt
    1/3-1/4spoon
  • Sesame oil
    1spoon
  • ground pepper
  • Sesame
  • perilla oil
    1spoon
Cooking Steps
STEP 1/7
First, put salt in boiling water and blanch the water parsley leaves
STEP 2/7
Take it out in an instant, wash it in cold water, and squeeze it
STEP 3/7
Cut the water parsley into bite-size pieces
STEP 4/7
Add 1/2 spoonful of soy sauce
STEP 5/7
You have to add salt very timidly
STEP 6/7
Add a spoonful of sesame oil and perilla oil and mix it gently with your fingertips
STEP 7/7
Finish with pepper and sesame!
Each soup has a different salty taste, so I'll put in soy sauce first I recommend adding more salt Source: https://mangoistree.tistory.com/entry/ Minari Vegetable Minari Leaf [Mango is Lacquer Family]
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