How to choose good #nabi and how to use #nabi
Young Naengi with small leaves and stems is delicious
Choose the roots that give off the distinctive scent of naengi that are not too hard and have little hair
Wash it well under running water, remove the soil, and gently scratch the roots of the naengmyeon with a knife
Use a knife to gently scratch the soil at the boundary between the leaves and the roots
Remove withered leaves and soak them in water for 30 minutes to remove soil, etc
Pour half a cup of vinegar in lukewarm water, soak it for 30 seconds, shake it gently, and wash it
When the water boils, add a little bit of salt and a little bit of cold water

Cut the pumpkin into half-moon pieces and cut the end of the oyster mushroom
Remove each strand and prepare all the ingredients
It's good to put it in without blanching it when making doenjang-jjigae
After preparing it, I blanched it to season it, so I used the blanched naengmyeon

Put clams in the broth and take them out when they open their mouths
If you keep boiling clams, they'll get tough
Boil it with broth and take it out
I put it in at the end

Mix the soybean paste in the broth, add pumpkin and onion, and then add minced garlic
I'll boil it for a while
Boil it a little bit and add the mushrooms and blanched naengmyeon

As it boils, cut the tofu and put it in

I'll add the clams that I picked up at the end
Add chopped green onion and red pepper and boil it
Delicious and delicious naengi doenjang-jjigae is done

When you put it on the table, put it in an earthen pot
If you boil it and put it on the table, you'll fall in love with the taste of cold soybean paste stew

It's not spring, but before spring comes, the naengmyeon isn't that tough and the scent is good

If you want to hurry up and welcome spring
How about cold soybean paste stew for dinner