Stir-fried radishes and radish parts and make simple side dishes
Know each part and use the part that goes well with cooking. The radish at the top with the green part is sweet, so it's good for pickles, raw vegetables, and dongchimi The spicy taste is stronger at the bottom. The middle part is radish gut, radish braised, radish bone, etc The bottom part is said to be suitable for radish greens or pickles.
2 serving
Within 10 minutes
즐거운날랄라
Ingredients
  • Radish
    1piece
  • perilla oil
    2TS
  • anchovy broth
    100ml
  • Salt
    1/3TS
  • perilla powder
    3TS
Cooking Steps
STEP 1/7
The radish part that's good for stir-fried radish greens is the bottom
It's a part, so I'll take that into consideration
I think it'd be good to make it.
Peel off the skin with the first bite filler
After washing it clean, about 0.5cm on all directions
I'm going to chop it up and get ready.
STEP 2/7
Put 2 tablespoons of perilla oil in a pan and stir-fry minced garlic. When the garlic scent comes up
STEP 3/7
Add the shredded radish right away.
Slowly cook over medium heat for 2 to 3 minutes
Stir-fry about half-cooked.
STEP 4/7
Add 100ml of rice water or anchovy broth
Until the broth boils down to a bit
STEP 5/7
Cover and simmer over low heat.
Cook it for 3 to 5 minutes
STEP 6/7
Open the lid and stir-fry 1/3 tbsp salt and 3 tbsp perilla powder.
STEP 7/7
Lastly, green onions or chives
Slice it and put it in the stir-fried radish greens.
I'll taste it and season it to my taste
Please add or subtract.
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