Seasonal dish of pickled garlic leaves and horse-riding snow
A lot of people put pickled garlic leaves these days It's the season for garlic leaves, so if you put them in right now It's one of the great side dishes that you can enjoy for a year It's also called garlic because it tastes like garlic They always send us Myeongi herb and #SnowGaeHorse from Abeom Farm at this time of year It's been 3 days since I put it in, so it didn't taste as good But it's #MyeongiNamulJangajji that tastes good on top of rice There are three flavors of meat and ginseng, so it's called #Samnamul #Pickled snow horse or blanch it and dip it in red pepper paste If you mix it with red pepper paste seasoning, it's a side dish
6 serving
Within 120 minutes
스마일로즈의건강밥상
Ingredients
  • garlic leaves
    2kg
  • a snow-riding horse
    1.5kg
  • dried shiitake mushroom
    25g
  • dried radish
    30g
  • jujube
    30g
  • Sea tangle
    15g
  • oyster mushroom
    20g
  • apple
    1ea
  • licorice
    little
  • Water
    6L
  • Broth
    1ratio
  • Soy sauce
    1ratio
  • Soju
    0.5ratio
  • Vinegar
    0.5ratio
  • Sugar
    0.5ratio
Cooking Steps
STEP 1/17
Put it in the sink, soak it in water, and add baking soda
After spraying a lot, soak it for about 20 minutes
Wash them in running water one by one and drain them
Wash it in the evening and drain it well
I put it upside down and put pickled vegetables the next morning
STEP 2/17
I put baking soda in the water
Wash it clean and drain it
STEP 3/17
You can use the ingredients you have at home for the ingredients for the broth
STEP 4/17
I'll make enough broth with various ingredients at home
I put pickled garlic leaves, snow horses, and pickled vegetables
STEP 5/17
Myeongna water: 4 cups soy sauce 4 cups broth 2 cups sugar 2 cups soju 2 cups vinegar 2 cups
Snowpiercer: 2 cups of soy sauce, 1 cup of broth, 0.5 cups of sugar, 0.5 cups of soju, 0.5 cups of vinegar, medium
Boil it without vinegar and soju
STEP 6/17
Boil the soy sauce and broth, turn off the heat, and add vinegar and soju
STEP 7/17
Wipe the remaining water off the garlic leaves with a kitchen towel
Put it in a zigzag container
STEP 8/17
Pour the boiled soy sauce
STEP 9/17
Press it down with a heavy ceramic bowl
Next day, change the top and bottom
After 5 days, pour all the sauce and boil it
If you cool it down and pour it in, it doesn't change even if you leave it there
There's no room for kimchi refrigerator. Make it two or three times
I've been keeping it at room temperature for a year, but it hasn't changed and I'm enjoying it
STEP 10/17
Cut the strong end of the snow horse about 2cm
STEP 11/17
When the water boils, add salt and snow horse
Blanch the stem first
Rinse it in running water and drain it
It's good to parboil it, drain it, and put it in
STEP 12/17
Put the drained snow horse in a zigzag container
Add the boiled soy sauce
STEP 13/17
Put a heavy ceramic bowl on top
STEP 14/17
After 5 days, pour soy sauce and boil it. Cool it down
Pour it again and cover it with plastic
We're going to keep it at room temperature, so boil it 3 more times
STEP 15/17
It's pickled garlic leaves 3 days after putting it in
It's not salty and delicious even though it's not fully soaked
STEP 16/17
It's #SnowRidingJangajji after 3 days
It's crispy and not salty. It's delicious
These are the side dishes that we eat for a year after putting them in pickled vegetables
STEP 17/17
I put two side dishes and it's filling
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