Making kimchi with spring greens that are full of spring scents!
Today, I'm going to make a fragrant naengi dalae kimchi with spring's herbal medicine, naengi and dalae. :)
6 serving
Within 60 minutes
맘스쿠킹다이어리
Ingredients
  • Shepherd's purse
    500g
  • Dallae (meaning 'dallae')
    70g
  • Fish sauce with sand lance extract
    3TS
  • plum extract
    5TS
  • Red pepper powder
    3TS
  • crushed garlic
    1.5TS
  • Salt
    1ts
Video
Cooking Steps
STEP 1/8
First, wash the cold water cleanly and remove the roots one by one by one.
STEP 2/8
Remove withered leaves and cut thick ones in half.
STEP 3/8
Then, scratch the soil from the roots with a knife and wash it several times in running water until the soil does not come out.
STEP 4/8
Remove the long root of the soothing and gently peel the yellow skin off the root. And if there's a dry stem, it removes it, too.
STEP 5/8
Then shake it several times under running water and wash the soil thoroughly.
STEP 6/8
Seasoning: Put the naengi, 3 tablespoons of sand lance extract, 3 tablespoons of red pepper powder, 1.5 tablespoons of minced garlic, and 5 tablespoons of plum juice in a bowl and mix them well so that the seasoning is evenly soaked.
STEP 7/8
Next, season with 1 tsp salt.
STEP 8/8
Lastly, add the dalae and mix it gently so that the dalae doesn't get crushed, and the cold dalae kimchi is done.
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