Pickled green onions
On this day, chives form eggs near the roots. It's called the "siblings." Let's put the crunchy pickled chives that are similar in texture to rakkyo.
6 serving
Within 60 minutes
라니호야
Ingredients
  • Scallions
    5handful
  • Water
    4cup
  • Soy sauce
    1cup
  • Vinegar
    1cup
  • Sugar
    1/2cup
  • Sea tangle
    2piece
Cooking Steps
STEP 1/7
Clean the chives and wash them clean.
(My stomach grows even after a day.)
STEP 2/7
I cut the bottom of the chives and the thick part of the stem into 5-6cm pieces and put them in a glass airtight container.
STEP 3/7
Make pickles. I was a bit bored. You can extend the soy sauce up to 2 cups.
It's boiling~5 minutes
STEP 4/7
Put green onions in a sterilized glass container
Pour in the hot pickles. You have to pour enough green onions.
STEP 5/7
Cover it, cool it down, and let it ripen in the refrigerator for about a week.
STEP 6/7
I took it out in eight days. I cut down on soy sauce, so it's not salty, it's sweet and sour, it's crunchy. ^^
STEP 7/7
It's perfect to eat on top of rice. It would be good to wrap it with meat.
Use only the hard parts except for the light stems of green onions.
Bulgogi Recommended recipe
  • 1
    I'll tell you both versions of Jongwon Baek sauce and beef bulgo
    4.98(44)
  • 2
    Seasonal Jusam Bulgogi
    4.98(41)
  • 3
    How to season duck bulgogi!
    4.76(21)
  • 4
    Chef Baek's bean sprout bulgogi
    4.82(104)
Japchae Recommended recipe
  • 1
    Fish cake japchae, a popular side dish made with cheap ingredien
    4.89(19)
  • 2
    Golden recipe for making japchae
    4.83(30)
  • 3
    Fish cake japchae, fish cake and chives, super simple japchae
    4.70(27)
  • 4
    How to make japchae
    4.89(305)