How to make pickled vegetables for spring vegetables Eomnamusun
It is the most precious and delicious Eomnamu-soon (dog-dureup) among spring greens. I blanched it and ate it with red pepper paste, and the rest of it was pickled. It's really delicious when you eat it with meat all summer.
2 serving
Within 15 minutes
어부동김반장
Ingredients
  • edible shoots of a fatsia
    10piece
  • a sun-dried salt
    1T
  • red pepper paste
    1T
  • Vinegar
    1T
  • grain syrup
    1T
  • Sesame
    little
  • Soy sauce
    1ratio
  • Vinegar
    1ratio
  • Soju
    1ratio
  • Sugar
    0.5ratio
  • plum extract
    0.5ratio
Cooking Steps
STEP 1/5
It's an eomnamu sun.
Cut the tip with a knife and trim it.
STEP 2/5
Put a spoonful of bay salt in boiling water and add Umnamu sundae.
Add the Umnamu sundae and when the water boils, take it out and rinse it in cold water.
STEP 3/5
Rinse quickly in cold water.
STEP 4/5
I put pickled vegetables in boiling water Take it out right away and hang it in cold water.
STEP 5/5
The soy sauce water for pickles
Add soy sauce 1: vinegar 1: soju 1: sugar 0.5: plum syrup 0.5 and mix evenly, and pour the oak shoots until they are thick.
You don't have to boil it separately.
Eomnamu sundae can be blanched, kept frozen, and then defrosted naturally.
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