seasoned buckwheat jelly
I like buckwheat jelly. I put it on the table often I usually use mukbap. Today, I'm going to cut vegetables in the refrigerator and mix them in a sweet and sour way
2 serving
Within 30 minutes
함박꽃
Ingredients
  • Buckwheat jelly
    2/3piece
  • Cabbage
    little
  • Cucumber
    little
  • Carrot
    little
  • leek
    little
  • onion
    little
  • red cabbage
    little
  • thick soy sauce
    2spoon
  • plum extract
    1spoon
  • Sugar
    1spoon
  • Red pepper powder
    1TS
  • Vinegar
    1ts
  • perilla oil
    1TS
  • Garlic
    1TS
Cooking Steps
STEP 1/7
I left 1/3 of the whole buckwheat jelly with vegetables
STEP 2/7
You can add a few vegetables without adding various ingredients
There were chili peppers, so I cut them into pieces
Cut the vegetables into small pieces and put them on a plate
STEP 3/7
Buckwheat jelly is soft. You can just chop it
Cut it into the right size
STEP 4/7
Put them neatly on a large plate and put buckwheat jelly in the middle
STEP 5/7
It's making the sauce
It's made with sweet and sour sauce
Put it on top of buckwheat jelly and mix it
STEP 6/7
It's convenient to put the sauce on top right before you eat and rub the sesame seeds with sanitary gloves on
STEP 7/7
I finished a full meal after making a little fried tofu chocolate chestnut for lunch
You can add only a few vegetables I put this and that in the refrigerator, but it was crunchy and delicious when I put in the pear wine
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