Pickled perilla leaves Side dish Soybean paste How to put perill
Today, I put in the side dish that everyone likes, doenjang perilla leaf pickles I ate everything in soy sauce or sauce, and there wasn't much left, so I decided to put it in I wanted to put a lot of it and share it here and there Perilla leaves were more expensive than I thought In the past, you could buy a box, but now it's not much I think all the vegetables are expensive because of the typhoon Pickled perilla leaves in soybean paste You need to put it in the refrigerator for a long time before you eat it
6 serving
Within 30 minutes
스마일로즈의건강밥상
Ingredients
  • Sesame leaf
    300g
  • baking soda
    2T
  • Vinegar
    2T
  • Water
    5cup
  • a sun-dried salt
    1/2cup
  • bean
    1.5cup
  • Soybean paste
    1cup
  • Red pepper powder
    2T
Cooking Steps
STEP 1/21
Soak perilla leaves in baking soda for 10 minutes and wash them in running water
Soak it in vinegar water for a while and drain it
STEP 2/21
Then, cut the top of the perilla leaf with scissors
STEP 3/21
Put sea salt in 5 cups of water and boil it
STEP 4/21
Put perilla leaves in zigzag and pour hot salt water
STEP 5/21
Press the perilla leaves on a plate
Soak it in salt water for 3 to 4 days
STEP 6/21
Wash 1 cup of fermented soybeans and soak it for half a day
STEP 7/21
Boil the beans for 15 minutes
STEP 8/21
Boil the boiled beans and crush them
I just changed it with a blender
STEP 9/21
I put in as little water as possible and ground it
STEP 10/21
If you season it with only soybean paste, it's too salty, so mix it with ground beans
STEP 11/21
Add minced garlic and plum extract
STEP 12/21
Add ginger juice
STEP 13/21
Grind the onion and mix it with soybean paste
STEP 14/21
Mix all the ingredients well and add the tuna extract
It's not salty and the sauce is so good
I think it'll be so good even if you make doenjang-jjigae with this sauce
STEP 15/21
Squeeze the salted perilla leaves
STEP 16/21
I made enough sauce on purpose
I like what's left over than what's lacking
If the sauce is left, we can make more perilla leaves
STEP 17/21
Put 5 pieces of pickled perilla leaves and season them
STEP 18/21
The sauce isn't salty, so I'm going to put it on zigzag
STEP 19/21
Pickled perilla leaves with soybean paste. It takes a lot of hands, but it's not much
STEP 20/21
I put it in a bowl and it's not that much
I put them in 4 plastic bags
You have to put the leftover in the refrigerator and eat it after it's ripened
STEP 21/21
I really want to eat it right away
The soybean paste sauce hasn't soaked in yet
Don't you think it'll be really good if you eat it after a while
If you grind beans, it's good for your health You don't have to use sugar because you grind onions
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