Name: The roots of spring vegetables and garlic leaves are also very e
Total time: 60 min
Yield: 4
Ingredients: garlic leaves 180g; Red pepper powder 1TS; Ssamjang 1/2TS; red pepper paste 1TS; citron syrup 1TS; the liquid of tuna 1/2TS; Sesame oil 1TS; Sesame little; leek 2TS; black sesame little

10K Recipe

The roots of spring vegetables and garlic leaves are also very e

The origin of Myeongi herb is that it brightens your ears when you eat it, so it's called Myeongi herb. It is also called Myeongi herb because it is a grass that continued its life during the Boritgogae Pass. The leaves are bigger than garlic, but they taste and smell similar to garlic, so they are sometimes called mountain garlic. In oriental medicine, the root of wild garlic is called Gakchong, and it has the effect of warming the body, so it is dried and used as a medicinal material. Wild garlic helps the spleen and kidneys, warms the body, and helps digestion. Today, I'm going to make seasoned garlic leaves, stems, and roots. It's really good for your health, right?

4 serving

Within 60 minutes

밥심은국력

Ingredients

garlic leaves

180g
Red pepper powder

1TS
Ssamjang

1/2TS
red pepper paste

1TS
citron syrup

1TS
the liquid of tuna

1/2TS
Sesame oil

1TS
Sesame

little
leek

2TS
black sesame

little

Cooking Steps: STEP 1/15

It has garlic leaves up to the roots. I will cook with this today. Then I'll start cooking.

STEP 2/15

Peel off the skin.Put 2 tablespoons of vinegar in cold water and soak it in the roots for about 10 minutes. Remove dirt or foreign substances. Then soak the leaves. Soak it for about 20 minutes and rinse it three times.

STEP 3/15

Remove the water.

STEP 4/15

Add 2 tablespoons of salt to 1.5 liters of boiling water.Blanch the roots and stems first. The leaves are soft, so it's better to blanch them later.

STEP 5/15

The color became more blue with salt. Blanch for a total of two minutes.

STEP 6/15

Remove heat from cold water, rinse and squeeze water.

STEP 7/15

Put the garlic leaves neatly on the cutting board and cut them.Cut it into 3-4cm pieces.

STEP 8/15

I'm going to use this root.

STEP 9/15

There's a strong part, so throw this part away.

STEP 10/15

This is how it's cooked.

STEP 11/15

Put the ingredients in a bowl.

STEP 12/15

Prepare 1 tablespoon of fine red pepper powder, 1/2 tablespoon of ssamjang, 1 tablespoon of red pepper paste, 1 tablespoon of citron syrup, 1/2 tablespoon of tuna sauce, 1 tablespoon of sesame oil, a little sesame seeds, and 2 tablespoon of chopped green onions. The key point of this seasoning is citron syrup, which is good for citron scent. The citron syrup slightly neutralizes the pungent taste of wild garlic.

STEP 13/15

Mix the seasoning evenly except for sesame oil, sesame seeds, and green onions.

STEP 14/15

Put the garlic and roots in a bowl, mix it with seasoning, add chopped white green onions, and add 1 tablespoon of sesame oil and a little sesame seeds.

STEP 15/15

Seasoned garlic leaves are done.I made it using all the leaves, stems, and roots because the garlic leaves have good effects. There's nothing to throw away~The roots are pungent, so it feels like I'm eating sprout ginseng. The stem is as sweet as the white part of the chives. The leaves are soft.