Making a seasoned dalae that goes well with grilled dried laver
I knew that wild chives grow in rural fields and mountains around March-April in the early spring, but recently I found out that house cultivation has become a type of food that can be tasted all year round. It is known to be a good food ingredient to prevent anemia because it has a lot of iron Shall we make spicy dalae soy sauce? My mom used to make a lot of spicy cheongyang peppers. She didn't like putting in chili powder, but she preferred clean cheongyang peppers, saying they looked messy Today, I'm going to make soy sauce for my mom
4 serving
Within 30 minutes
오월의레시피
Ingredients
  • Dallae (meaning 'dallae')
  • Soy sauce
  • Sugar
  • perilla oil
  • Sesame oil
  • Cheongyang red pepper
  • Scallions
  • crushed garlic
Cooking Steps
STEP 1/8
Wash the dallae clean. The soil seems to have been removed as it was imported. Still, they shook the roots under running water and washed them. Cut the dallae and chives in a bowl and cut the length to suit your taste.
STEP 2/8
Add two Vietnamese peppers to add a pungent spicy taste and add color. Cut it into small pieces
STEP 3/8
I'll chop up the chili peppers are easy to eat
STEP 4/8
I'm going to chop up the garlic, too.
STEP 5/8
When the vegetables are ready, it's time to season them. Add 2 spoons of sesame salt Add 1 spoonful of sesame oil and 1 spoonful of perilla oil Add 4 spoons of brewed soy sauce. (You can adjust the amount of soy sauce to suit your taste according to the amount of ingredients.)
STEP 6/8
I'm going to add a bit of sugar, which acts as a seasoning
STEP 7/8
I didn't put in a lot of soy sauce because I like it
STEP 8/8
These are green laver and dried laver that I bought in Korea. I grilled both
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