Colorful stone greens, beet, water kimchi
Colorful stone greens, beet, water kimchi. I made colorful water kimchi with rolling beats in the refrigerator of stone greens harvested from the countryside.
6 serving
Within 30 minutes
저녁노을
Ingredients
  • Cabbage
    1/2ea
  • a wild vegetable
    150g
  • Beat
    1/2ea
  • Broth
    1.5L
  • Flour
    3spoon
  • Salt
    2spoon
  • fish sauce
    3spoon
  • Garlic
    1/2cup
  • onion
    1cup
  • Red pepper
    2ea
  • Cheongyang red pepper
    1ea
Cooking Steps
STEP 1/6
Add vegetables, green onion roots, one Youngji mushroom, anchovies, and kelp to make broth.
STEP 2/6
Pour flour into water and season with salt and fish sauce.
STEP 3/6
Cut cabbages into bite-size pieces and season them.
STEP 4/6
Wash and drain the stone vegetables and mix them with seasoned cabbage.
STEP 5/6
Cut peppers, onions, and bits into bite-size pieces.
STEP 6/6
Put pickled cabbage and stone greens in a container and pour garlic, ginger powder, and broth.
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