Seasoned minari bean sprouts: Vegetable side dishes that awaken
Seasoned spring greens made by mixing water parsley and bean sprouts
4 serving
Within 20 minutes
재미마미
Ingredients
  • Host
    200g
  • water parsley
    100g
  • a thick salt
    1/2TS
  • crushed garlic
    1/2TS
  • Salt
    1/4ts
  • brewed soy sauce
    1.5ts
  • Snow crab and white soy sauce
    1ts
  • ginger extract
    0.5ts
  • Vinegar
    1.5ts
  • sesame salt
    little
  • Sesame
    little
Cooking Steps
STEP 1/8
Place the mini-leaves in line with the stems and leaves, and cut the stems.
STEP 2/8
After soaking and rinsing, put salt in boiling water and put stem first.
STEP 3/8
Then, blanch the leaves and rinse them quickly in cold water.
STEP 4/8
Blanch the bean sprouts in salt water and rinse them in cold water.
STEP 5/8
Cut the water parsley into bite-size pieces and add salt.
STEP 6/8
Add soy sauce and ginger extract.
STEP 7/8
Season with minced garlic, vinegar, etc. If you want a sweet and sour taste, please add plum juice or a little oligosaccharide.
STEP 8/8
Sprinkle with sesame salt and sesame seeds.
Japchae Recommended recipe
  • 1
    Bean sprout fish cake japchae
    4.83(36)
  • 2
    Golden recipe for japchae (It's not hard to make japchae~!!)
    4.92(12)
  • 3
    Spicy bean sprout japchae
    4.79(128)
  • 4
    Making japchae easily and quickly
    4.83(12)
Bibimbap Recommended recipe
  • 1
    Avocado and egg bibimbap
    4.94(50)
  • 2
    Lettuce bibimbap tastes great if you mix it with tuna ssamjang!
    4.95(86)
  • 3
    [One bowl recipe] Tuna sprout bibimbap, sprout bibimbap, seasoni
    4.93(68)
  • 4
    Making raw beef and raw beef bibimbap. I like the clean taste.
    5.00(10)