country-harvested water parsley ganghoe and dolnamul salad
At this time of year, the countryside harvested water parsley ganghoe and stone sprout salad are held in the countryside at this time of year, and my husband's elementary school reunion is held to follow. If you drop off at the foot of the mountain, you will greet your parents-in-law first and harvest spring greens.
4 serving
Within 60 minutes
홈쿡쌤
Ingredients
  • water parsley
    1handful
  • Red pepper paste
    little
  • a wild vegetable
    1handful
  • apple
    1ea
  • Handmade yogurt
    6spoon
  • Sesame oil
    1spoon
  • Grapefruit syrup
    3spoon
  • sesame salt
  • Sesame
    little
Video
Cooking Steps
STEP 1/6
Blanch the trimmed water parsley in boiling water and rinse it in cold water.
STEP 2/6
Grab 2 or 3 stems and roll it to make it easy to eat, and put it in with red pepper paste
STEP 3/6
Prepare the stone greens by trimming them, washing them clean, draining them, and shredding the apples with the skin.
STEP 4/6
Add yogurt, sesame oil, grapefruit syrup, and sesame salt and mix well to make sauce.
STEP 5/6
Place apples and stone greens on a plate, put sauce on it, and sprinkle sesame seeds to complete it.
STEP 6/6
Does it look delicious? It was a refreshing stone vegetable salad and sweet and sour water parsley scent and a deep spring smell.
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