Pickled wildcat seasoned Ulleungdo pickled wildcat chwinamul chw
I made delicious seasoned vegetables with Ulleungdo rootstock. It looks similar to chwinamul.
2 serving
Within 15 minutes
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Ingredients
  • You're a mugwort
    140g
  • Garlic
    1TS
  • fish sauce
    1TS
  • sesame salt
    1TS
  • plum extract
    1/2TS
  • perilla oil
    1TS
  • Sesame
    1/2TS
Cooking Steps
STEP 1/7
It's a wildcat on Ulleungdo Island. It's green and shiny and pretty. The shape is almost similar to that of chwinamul. Wash it clean, soak it in vinegar water for about 10 minutes, and then scoop it out. Remove the tough stems and trim only the soft parts.
STEP 2/7
Add 1 tablespoon of salt and blanch the stem slightly for about 1 minute. Please blanch it too much so that it won't be too soft.
STEP 3/7
Rinse the blanched green vegetables twice in cold water immediately so that they do not ripen more with the remaining heat.
STEP 4/7
Prepare parboiled and rinsed vegetables by squeezing out the water. It's not long, so you can just season it without cutting it
STEP 5/7
Add 1 tablespoon of garlic, 1 tablespoon of fish sauce, 1 tablespoon of sesame salt, 1/2 tablespoon of plum syrup, and 1 tablespoon of perilla oil to make the seasoning. You have to mix the seasoning to make it taste better. These fragrant spring greens are recommended to enjoy the original taste of the ingredients with minimal seasoning without adding green onions.
STEP 6/7
Add the blanched vegetables and season them.
STEP 7/7
The seasoned vegetables are done.
When blanching the vegetables, touch the stem, take it out if it is slightly soft, and wash it in cold water so that it does not become softer with residual heat.
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