Seasonal Spring Vegetable Table with Wild Chives
spring greens with an attractive scent. Try making delicious side dishes :)
2 serving
Within 20 minutes
주블로그Juboolog
Ingredients
  • Chwinamul
    1pack
  • perilla oil
    2TS
  • Korean style soy sauce
    2TS
  • crushed garlic
    1TS
Cooking Steps
STEP 1/12
I opened a bag and it came out this much.
Chwinamul types have a lot of dust on the leaves, so you have to wash them well.
STEP 2/12
The stem can feel strong.
If you touch the tip like this, the tough skin becomes crisp and flaky.
It takes a bit of work, but you have to peel it off so that you can eat soft and delicious vegetables.
STEP 3/12
There might be a lot of dust, so I put it in water.
I washed each leaf with running water.
STEP 4/12
Boil enough water.
STEP 5/12
Dip it in boiling water
Most of the vegetables are slightly added I blanch it as if it's coming out, but I'll cook the chwinamul well.
It's good to think of boiling water as five minutes.
STEP 6/12
I had to remove the thick stems and cook them, but I left them because it was a waste and bothersome.
Remove leaves when fully cooked.
STEP 7/12
Most of the vegetables are boiled and seasoned, but the chwinamul will be boiled and stir-fried.
The leaves and stems are strong, so I'm going to stir-fry them one more time to hold your breath.
STEP 8/12
two tablespoons of perilla oil
STEP 9/12
2 tablespoons of soy sauce
STEP 10/12
1 tablespoon of minced garlic
STEP 11/12
Stir-fry it.
It smells so good.
STEP 12/12
Try it and if it's not seasoned enough, add a little salt to it.
It's a side dish grown by the land in spring and cooked with care, so it can't be bad, right? Of course, it's delicious Haha I was a little worried about the thick stems, but it's still soft after stir-frying it again. It's good to eat it as it is, it's good to put it in bibimbap, it's good to put it in kimbap. Spring vegetables that are delicious no matter how you eat them, it's in season right now. Eat a lot :)
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