This is a chamduolup from an acquaintance. It's very short, soft, and nice. Some of them are boiled and eaten as Sukhoe, and they are also served as pickles.

I'm going to trim it. If you cut off a part of a tree, like a root, the branches split like this.

Please remove the thorns that may be on the stem with a knife. I'm soft, so I don't have any thorns.

When the cleanly washed water boils, add 1 spoonful of bay salt and simmer for 1 minute and 30 seconds.

Then rinse with cold water and soak in water for about 10 minutes. It is said that spring greens are poisonous, so you can boil them and soak them in water.

Drain the durub on a sieve.

Make pickles. Add 1 cup stock, 1 1/2 cup brewed soy sauce, 1/2 cup sugar, 1/2 cup plum, and 50ml cooking wine and bring to a boil so that the sugar dissolves well. I used a broth pack. And when the sugar melts, add 1 cup of vinegar at the end. If you put it in from the beginning, it will oxidize, so put it in at the end to make the vinegar taste fresh.

Drain to a certain extent and completely remove the rest of the water with a kitchen towel and place in a bowl. And cool down the pickles and pour them in

If you want to eat it quickly, pour it when it's hot. If you want to eat it for a long time, pour it after cooling it down. After 3 days, boil the soy sauce again and cool it down to eat it for a long time.

You have to press the pickles, but if you don't have a pressing stone, you can put water in a plastic bag and press it down. And when the soup is completely cold, put it in the refrigerator and eat it 3-4 days later.

I took out the pickled Dooreup after 4 days, and it smells so good. It changed from thick to soft. It's so convenient to eat because it has a light scent and a lot of bitter taste when it's put in pickled vegetables.

It's really good. I think it's the best pickled vegetables. It's so good to eat because the bitter taste that bothers me has disappeared a lot. The crunchy texture remains the same, and the delicious soy sauce is soaked in water, so it's like a rice thief.

The taste of Dooreup remains the same, and you can eat the freshness as a bonus with soy sauce water. It is a pickled vegetable that has a very sophisticated taste as well as a delicious taste that flows out of the tofu as you chew it.

I've been eating pickled tofu for a few days. How should I explain this strange taste that I keep craving? It's a taste that you can only know if you try it.

It's the best pickled vegetables. He's like a rice thief. It's so delicious that I keep craving rice.

Dooreup Jangajji boasts a fantastic compatibility with meat. It especially goes well with pork belly. The yogurt takes away the greasy taste of pork belly. Behind the savory and greasy taste of the meat, it raises the inside of your mouth with a sweet and sour taste like magic. It's a fantastic taste to eat rice with open lettuce and pork belly with pickles. It's a taste that's incomparable to any taste. I think he's the best among the pickles.