Every person should know how to cook, and especially how to cook safely. Everyone has different dietary restrictions, so no one should be afraid to experiment with different recipes, and find the ones that suit them best. There are a few basic ingredients that are always needed in recipes: water, oil, salt, and pepper. Other ingredients, like herbs and spices, can be used to add flavor and also to provide health benefits.
1 handful dried anchovies (you can use local anchovies)
2 dried hyoko mushrooms (you can skip it)
* Boil all ingredients for 25 minutes then strain the water, we only need 3 tablespoons of fish broth. The rest can be stored in the refrigerator to cook.
30 Sheets of Perilla Leaf/Sesame Leaf
Material C
1/2 onion long sliced
1/2 carrot, sliced long
1 scallion thinly sliced
Material D
2 tbsp gochugaru/chili powder
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp sugar
1 tbsp toasted sesame
1 tsp garlic powder
3 tablespoons anchovies stock (to taste)
How to make
- Wash the perilla leaves, cut off a little of the ends and then drain
-prepare the D ingredients and mix well then add the C ingredients and mix well
-Take a plate then take a sheet of perilla leaf, spread it with spices and smooth it out
-do each sheet of perilla leaf then stack it together until it's done
-prepare a log and lock box, store the seasoned leaves tightly so that the leaves are neat, then cover and store at room temperature for 6 hours/1 day if the weather is cold, then store in the refrigerator
- serve with side dishes according to taste
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