How to make a bitter and fragrant pickled radish
Put the muwi leaves in the sweet and sour pickles. It's delicious with a wrap when you eat meat, but it's also effective for headaches and migraines, and it's a very valuable food ingredient that removes inflammation in our bodies.Put enough in the summer and share it with your family~~
4 serving
Within 999 minutes
음식산책foodwalk
Ingredients
  • a leaf of a moorie
    800g
  • Garlic
    5ea
  • Cheongyang red pepper
    2ea
  • thick soy sauce
    3cup
  • Bottled water
    3cup
  • Sugar
    3cup
  • Vinegar
    3cup
  • Soju
    3cup
  • Salt
    1TS
Cooking Steps
STEP 1/6
Peel the muwie leaves, add 1 tablespoon of salt to the pot, blanch slightly, and rinse immediately with cold water.
STEP 2/6
Soak the blanched top in cold water for about a day to drain the bitter water.If you like bitter taste, you can blanch it and make it into a pickle right away.Wash the top of the water after removing the bitter water in cold water and drain it until no soil is visible.
STEP 3/6
Cut the garlic at the bottom with a knife and slice it thinly.
STEP 4/6
Cut the 2 cheongyang peppers diagonally
STEP 5/6
Boil soy sauce in the ratio of sugar 1: vinegar 1: soju 1: soy sauce 1: water 1 and let it cool.
STEP 6/6
Place muwi leaves, garlic and cheongyang peppers over chilled soy sauce
All soy sauce is 1:1, so please add more sauce depending on the amount of ingredients.Also, you can reuse the sauce of pickled vegetables again and it goes well with the sauce of salad.
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