STEP 1/6
Cut the boiled and drained vegetables about two times.
STEP 2/6
Add minced garlic, house soy sauce and fish soy sauce and mix for about 10 minutes.
STEP 3/6
Add chopped green onions and perilla oil and stir-fry.
STEP 4/6
Add 5 tablespoons of broth, cover the pot, and simmer over low heat.
STEP 5/6
When the soup is a little salty, stir-fry the vegetables over high heat and finish with perilla oil and sesame salt.
STEP 6/6
Delicious vegetables are done!
* When you boil and stir-fry any kind of dried vegetables, it's moist and delicious if you add the broth.
* It's good to stir-fry vegetables with perilla oil and a little bit of perilla powder.
* Adjust the amount of soy sauce according to the salinity of the soy sauce at home.
* Muknamul refers to vegetables that you eat the following year after tearing and drying them in season