How to make 'Gungchae' or 'Seasoned Perilla Seed'
When I go to a restaurant, there are side dishes that have a very good texture of green vegetables, so I looked into them and they said it was Gungchae Na Mul. It is also called stem lettuce, and it is used to dry the stem and cook it. It is originally a Chinese ingredient, but it is also cultivated domestically. I haven't seen any raw or water in Korea yet, but they sell dried or water in the market. I heard that if you buy a bag of water or a palace, the amount will increase by three times, so I only poured about one-third, but the amount was a lot. After adding perilla seeds and stir-frying in perilla oil, the scent is so delicious and the crunchy texture seems to give it a refreshing feeling, so it's fun and fresh while eating. If you buy a bag and keep it frozen, you can eat a lot for a long time.
4 serving
Within 30 minutes
Tina소울푸드
Ingredients
  • in a heap.o.d.d
    250g
  • Korean style soy sauce
    3spoon
  • Fish sauce with sand lance extract
    2spoon
  • perilla oil
    2spoon
  • perilla powder
    3spoon
  • crushed garlic
    2spoon
  • Red pepper
    1ea
  • Cheongyang red pepper
    1ea
  • Water
    1L
  • a thick salt
    1spoon
Cooking Steps
STEP 1/6
Rinse the palace or water 3-4 times until no muddy water is available and soak in the water for 1-2 hours.
STEP 2/6
Blanch 1 spoon of salt in boiling water for 2-3 minutes.
STEP 3/6
Cut off hard stems like branches and cut them into bite-size pieces about 4-5cm.
STEP 4/6
Cut the garlic and pepper and stir-fry it in oil. When the garlic smell comes out
STEP 5/6
Add gungchae or water, add soy sauce and sand lance extract, and stir-fry well.
STEP 6/6
Add perilla powder and perilla oil and mix well.
- Gungchae or water has its own astringent taste, so please boil it and cook it.
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