The best recipe. Seasoned Chamnamul
Today, I'm going to make the best recipe, seasoned chamnamul. This is Chef Kim Youngjun's recipe. It has a refreshing taste with vinegar. You can eat it as a side dish. You can put it in bibimbap.
1 serving
Within 15 minutes
밥심은국력
Ingredients
  • Chamnamul (Chamnamul) (Chamnamul)
    60g
  • Korean style soy sauce
    1TS
  • Vinegar
    1TS
  • Sugar
    1/2TS
  • Sesame oil
    1TS
  • crushed garlic
    little
  • Red pepper powder
    1/2ts
  • Sesame
    little
Cooking Steps
STEP 1/7
Prepare the chamnamul.
STEP 2/7
Put 2 tablespoons of vinegar in cold water, soak the chamnamul for 10 minutes, and rinse it three or four times.
STEP 3/7
Place it on a sieve to remove the water.
STEP 4/7
Cut it into 5cm pieces.
STEP 5/7
Mix 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1/2 tablespoon of sugar, a little bit of minced garlic, and 1/2 tablespoon of red pepper powder. Mix 1 tablespoon sesame oil and a little sesame seeds separately.
STEP 6/7
Put the chopped chamnamul in a bowl, add the red sauce, mix evenly, and add sesame oil and sesame seeds at the end.
STEP 7/7
It's done.
Among vegetables, chamnamul, which is rich in beta-carotene, is a representative alkaline food with a unique scent, and is good for constipation due to its soft leaves, easy digestion, and high fiber. Store it in a newspaper or kitchen towel, spray it with a sprayer, and store it in the vegetable room, and it is best to cook it immediately after purchase because it is a light herb.
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