Making seasoned wind-resistant greens~ Spring greens with a stro
For a while, fine dust...It's cold...I was far away from being a playground keeper. I've been a playground keeper for a few days... Staying in the warm sun and the wind... I guess I'm tired. I looked in the mirror this morning and my mouth was open, and my eyelids were blistered...What is this...;;;;; But on this good day, I feel unfair when I drag the kids home. I keep going to the playground. At times like this!!!I need to eat well...Inum's diet grabs my spoon.Lol So even if I eat eggs instead of rice...I tend to eat some side dishes. With the grassDeliciously
4 serving
Within 20 minutes
봉자바리
Ingredients
  • windbreak greens
    400g
  • Soybean paste
    1/2TS
  • Seasoning
    2TS
  • plum extract
    1TS
  • crushed garlic
    1/2TS
  • Sesame oil
    1TS
  • Sesame
  • a thick salt
    1TS
Cooking Steps
STEP 1/14
As expected, I went to the market and couldn't resist the temptation of windbreak vegetables, so I bought a bag.
The vegetable shop owner said that the windbreak greens are very light and smells good...I was tempted by the shouting.
It smells really good when I pick up windbreak vegetables
STEP 2/14
This is what windbreak leaves look like.
For those who don't know
And the scent is really strong. So it's definitely one of the spring greens that people like and dislike.
Right now...Is it a little tough now?
Around April, windbreak greens are tender and delicious.
It's called windbreak because it was named to prevent wind.
It's also called seashore oil and vegetables...It is more familiar to us under the name of windbreak greens.
STEP 3/14
The tough part of the stem...And cut off the ends and eat it.
I don't know if it's because the windbreak greens I bought are young..There was no tough spot, so I just cut off the ends and seasoned them.
I prefer blanching windbreak greens, even though they are seasoned raw.
STEP 4/14
Wash thoroughly under running water.
Everything is the most basic process^^
For those who don't eat vegetables, they trim them, wash them, blanch them...
There are a lot of people who don't eat it because they think this process is cumbersome, right?
It's like that around me, but
STEP 5/14
If you press down on the stems of windbreak vegetables, it's not tough but soft.
Press the stem to buy.
And smell the scent...It tastes good when it has a strong scent and light stems.^^
STEP 6/14
Blanch the vegetables that have been washed vegetables.
boiling water with a tablespoon of coarse salt
Please blanch it with windbreak vegetables.
I just need to blanch it.
About 1 or 2 minutes is enoughShe's so soft...^^
If it's a little tough, please give me more time to parboil it.
STEP 7/14
In the spring, we mix a lot of vegetables, so we'll make a lot of seasoned seasonings
I've been mixing them up.
Windbreak vegetables taste better with soybean paste.
I added soybean paste to the seasoned seasoning that I made beforehand.
STEP 8/14
Blanch it and water it. Salty windbreak.
The greenery makes my mouth water just by looking green.
STEP 9/14
It's good to add a little garlic to the scented greens.
Add 1/2 tablespoon of minced garlic, too.
STEP 10/14
And 2 tablespoons of seasoned vegetables
It goes well with any vegetables.
I recommend that you make enough~~~^^
STEP 11/14
1/2 tablespoon of soybean paste
Make sure to put it in.
The windbreak vegetables are very savory and add flavor...It's delicious.
You must control the amount if it's a doenjang!
STEP 12/14
Add 1 tablespoon of plum extract.
STEP 13/14
Mix it until the sauce is cut.
You can't mix it too tightly
STEP 14/14
1 tablespoon of sesame oil when it's mixed well
Sprinkle sesame seeds and that's it!!
I can't eat this windbreaker after a while because it's tough. It's right now. Right now^^
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