Making dandelion kimchi, bitter taste for liver
Dandelions are eaten with young leaves and roots in soup, seasoned with vegetables, or dipped in kimchi. Recently, a lot of people have dried dandelions and eaten them as dandelion tea. Dandelions are known to be good for fever, detoxification, diuretic action, bronchitis, gastritis, and hepatitis, and it is said that if a mother eats steadily, the milk circulates well. I thought it was only good for the liver, but I think there are more good places than I thought. My mom always says that. [Writing is good for your body] [Don't cover up bitter vegetables or food] That's what it says. He always talks about bitter herbs and eats them, but I didn't understand them when I was young, but I like them more now. I can feel the bitter taste now. Isn't it amazing?
6 serving
Within 999 minutes
타뇨의 돌프와 걷는시간
Ingredients
  • dandelion
  • Red pepper powder
    300g
  • Flour
  • Fish sauce with sand lance extract
    130g
  • crushed garlic
    130g
  • chopped ginger
    1TS
  • Starch syrup
    300g
  • a sun-dried salt
    2TS
  • MSG
    1TS
Cooking Steps
STEP 1/7
Soak dandelions harvested in fields in cold water for half a day.
STEP 2/7
Because dandelions have a lot of soil, they have to be washed away several times. Especially, the roots are nutritious and taste good, but you need a little care to wash them clean. It's easy to wash if you use a toothbrush.
STEP 3/7
The roots of the dandelion should be trimmed after washing it cleanly. If you cut the roots in half, there's a wick like a hard isusigae inside. If you remove the wick carefully, you can eat it more comfortably. But there are people who have good teeth or who don't remove the wick because of the texture.
STEP 4/7
Put a handful of sea salt in the finished dandelion and marinate it for about 2 hours. Dandelions are much softer than cabbages or radishes, so you don't have to pickle them for long.
STEP 5/7
Make the sauce while the dandelion is pickled. Please make flour paste first. Add 2 to 3 tablespoons of flour to 250ml of cold water and boil to thicken.
STEP 6/7
Place the finished paste in a large container and add all measured red pepper powder, fish sauce, minced garlic, minced ginger and starch syrup. If it's too dry, add a little bit of pickled dandelion.
STEP 7/7
Add seasoning to the well-matched dandelion and mix well.
Kimchi seasoning can be easily used as an all-around seasoning when cooking if you make it sufficiently and freeze it in the freezer. I use it for many foods such as duruchigi, stir-fried food, and soft tofu stew. More reservations can be found on the blog "Tanyo's Dolph and Walking Time". >> www.tanyodol.com
Cooking review
5.00
score
  • 228*****
    score
    You taught me the details of the trimming part. Thank you
    2023-03-16 18:08
  • 776*****
    score
    It was deliciousThank you ^^~
    2022-04-11 15:38
  • 972*****
    score
    I prefer simple flavors, so I copied it and it's so good
    2021-03-15 21:48
  • 437*****
    score
    It's too salty because it has a lot of salt. I'll dig up more dandelions tomorrow. I think it will be easier to learn if you mark the unit of measurement in spoons. Anyway, it was a good experience. Thank you.
    2019-11-21 20:37
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