Making rakkyo. Sweet and sour chives. Pickled head.
There were a lot of thick green onions, so I cut my hair and made a rakkyo that goes well with sushi, gimbap, and sashimi.
4 serving
Within 15 minutes
밥순이네
Ingredients
  • Scallions
    3pack
  • Vinegar
    1.5cup
  • Soju
    1small cup
  • Salt
    1T
  • Soy sauce
    1cup
  • Sugar
    1/2cup
  • Water
    4cup
Video
Cooking Steps
STEP 1/6
Pick the chives that are thick and chubby
Trim thoroughly and cut only the chives.
*I usually cut only the white part of my hair
The green part is so pretty
I cut it a bit longer so that it can be seen.
STEP 2/6
Cut green onion hair so that there's no soil left
Wash and drain thoroughly.
*I trimmed 3 layers of green onions, and I only have a little 400g hair.
STEP 3/6
Bring vinegar, salt, soy sauce, sugar and water to a boil in a pot.
*It has more water than other pickles
It's not salty, so it's good to eat.
*If the sauce boils, don't put it in right away, but cool it down and put it in because the bottle may break.
*Rakkyo sauce is left and boiled when eating meat
I sprinkled it on bean sprouts and it's amazing.
STEP 4/6
Put the head of the chives in the sterilized glass bottle, pour the cooled sauce, and eat it 2 weeks later.
STEP 5/6
I don't eat green onions when it gets hot, so I cut them or cut them for seasoning and kept them frozen.
*I washed it and stored it, so you can take it out when you cook.
STEP 6/6
*You can eat it after 2 weeks, but I took it out the next day.
*It hasn't been seasoned much yet, but the crunchy one was so delicious.
*In a few more days, it'll be deliciously seasoned
It's the same.
It's a pickle that's made by trimming only the head of the chives and not salty. I don't really eat green onions in the summer, so I'll freeze them and season them It's good to use. Boil the pickle sauce, pour it on the chives, and sprinkle it on bean sprouts or soft tofu when eating meat with the remaining sauce soup. It's so good as a side dish that's sweet and sour.
Cooking review
5.00
score
  • 178*****
    score
    I suddenly got a lot of chives, so I was looking for a solution, and I copied it after looking at the recipe I'll know the taste in two weeks
    2024-05-30 13:19
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