북한 별장 요리사 후손의 특별한 '달래청국장볶음' ｜밥만들고감

Today, I met my North Korean mom and ate stir-fried wild chives with fermented soybean paste. This taste feels unfamiliar... yet not unfamiliar! The ingredients are simple and it's really delicious, so everyone please give it a try! 🍚 *Ingredients Wild chives / Perilla oil / Fresh fermented soybean paste / Water / Gochujang / Soy sauce / Sesame seeds *Recipe Gently wash the wild chives. Sauté the wild chives first in a pan drizzled with perilla oil. Once the wild chives have wilted slightly, add the fermented soybean paste. Once the fermented soybean paste is cooked to some extent, adjust the heat to medium. Add two cups of water. Add the gochujang. Add the soy sauce. Towards the end, add the remaining perilla oil and sesame seeds and simmer a little longer. Sprinkle with sesame seeds to finish. If the gochujang is too spicy, you can substitute it with doenjang. If it is still too spicy, try mixing it with jocheong (Korean rice syrup). #NorthKorea #NorthKoreanFood #KoreanFoodBattle #HeoJin #WildChief #FermentedSoybeanPaste #KoreanFood #HomeCooking #SideDish #Recipe Business Email ✉️ [email protected]