Easy way to make spring greens all at once - Make seasoned green
My mother-in-law is good at cooking vegetables, so I learned how to cook vegetables deliciously. Season with fish sauce and soy sauce. Don't squeeze too much sesame oil. 20% watery. This is not a big deal, but it's a secret to taste vegetables. All dishes are done in common. The sauce is too simple. Wash and wash all kinds of vegetables. 3 kinds of fish sauce, soy sauce, sesame oil, and sesame oil. Interestingly, however, even if the same seasoning is added, each vegetable has its own unique scent and texture, so the taste is diverse.
2 serving
Within 20 minutes
Tina소울푸드
Ingredients
  • Scallions
    200g
  • edible shoots of a fatsia
    7ea
  • Seaside greens
    150g
  • Stone Minari
    100g
  • Water
    1L
  • Salt
    1TS
  • fish sauce
    1/2ts
  • Korean style soy sauce
    1/2ts
  • Sesame oil
    1-2spoon
  • Sesame
    1ts
Cooking Steps
STEP 1/15
Seasoned scallions - Remove roots and skins of chives, soak them in water, rinse 2-3 times and drain on a sieve.
STEP 2/15
Cut off the bottom and round leaves like branches and wash them 2-3 times in water and strain them through a sieve.
STEP 3/15
You can use the leaves of the water parsley, or if you don't want it to be messy, cut the leaves off and if there is a strong root part, cut it off. Wash it 2-3 times in water and strain it through a sieve.
STEP 4/15
Cut off the hard (hard) parts of the three-legged greens, wash them 2-3 times in water, and strain them through a sieve.
STEP 5/15
Boil water in a pot and add 1 tablespoon of salt when the water boils. Prepare a pot of cold water in the sink. I'm going to boil it in the same water.
STEP 6/15
Parboil vegetables first when they are big and clean. So I blanch Dooreup first. Put the thick stems first, then the leaves for 30 seconds, then remove them for 30 seconds, and rinse them in cold water. Squeeze it with your hands and drain it
STEP 7/15
Next, put in the roots of the chives for about 30 seconds, then put in the leaves for about 30 seconds, then scoop it out and squeeze it with 20% water.
STEP 8/15
Cut it into bite-size pieces.
STEP 9/15
Add the water parsley and take it out after 30 seconds. Rinse it in cold water and squeeze it, leaving about 20% water.
STEP 10/15
Cut it into bite-sized pieces.
STEP 11/15
Blanch three-legged vegetables for about 10 seconds, rinse them in cold water, leave 20% water and squeeze them.
STEP 12/15
Squeeze the herbs and put them in each container and prepare the same sauce.
STEP 13/15
Add fish sauce and soy sauce to each vegetable first and season with your hands If you don't have enough seasoning, add fish sauce or soy sauce.
STEP 14/15
Add sesame oil and mix well.
STEP 15/15
Please complete it with sesame seeds.
- Blanch the vegetables for about a minute so that it feels crisp and fresh. Thin vegetables are for about 30 seconds - If you season vegetables with fish sauce and soy sauce, it has a deep taste. - It's better not to squeeze too much water, but to keep it moist and 20% watery.
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