(이벤트⭕️) 봄나물은 이 영상 하나로 완전정복! 장아찌 만능소스 + 2가지 나물 양념장!

✅ Please leave a ‘comment’ if you have any recipe questions! ✅ Likes + Saves are a huge help 🥹🥹 ____ ____ 📍 Freshly Harvested, Hongcheon Myeonginamul Purchase Link : https://bit.ly/4t9WX9f Purchase Period : Until April 30th! (A small profit is generated for the channel with each purchase) Just 2 weeks out of the year… You can only eat it right now! In Hongcheon, Gangwon-do, at an altitude of 700 meters, the farmer personally cultivates the wild garlic leaves every morning and sends them directly to you on the same morning. ____ ____ 1️⃣ Pickled Wild Garlic Leaves / 6 kg [6 kg / Ingredients] Leafy wild garlic leaves 6 kg [6 kg / Seasoning Sauce] Soy sauce 4 liters (Dark soy sauce 3, Soup soy sauce 1) Sugar 4 kg Vinegar 4 liters Water 8 liters Soju 2 liters (to prevent root splitting) [1 kg / Ingredients] Leafy wild garlic leaves 1 kg [1 kg / Seasoning Sauce] Soy sauce 400 ml (Dark soy sauce 3, Soup soy sauce 1) Sugar 400 g Vinegar 400 ml Water 800 ml Soju 200 ml (to prevent root splitting) ____ [Recipe] 1. Wash the wild garlic thoroughly, stack them neatly, and drain the water. 2. Put the sauce in a pot and bring it to a rolling boil (high heat). 3. Once the sauce starts boiling, let it boil for just 1 minute. 4. Add vinegar and soju, then let it cool slightly. ____ 5. Shake off the excess water from the wild garlic and place it in a pickling container. 6. Pour in the slightly cooled seasoning. 7. Let it ferment at room temperature for 2 days. 8. Flip the wild garlic over to change the top and bottom positions. 9. Add the sauce again and let it ferment for 2 days. Done! ==== ==== 2️⃣ Seasoned Myeong-i with Soybean Paste [Ingredients] 1 kg of Myeong-i stems [Seasoning Sauce] 3 tablespoons (heaping) of soybean paste 3 tablespoons (heaping) of red chili paste 3 tablespoons (heaping) of red chili powder 3 tablespoons (heaping) of chopped green onions 1 tablespoon of minced garlic 3 tablespoons of roasted sesame seeds 4 tablespoons of sesame oil 3 tablespoons of cooking wine ____ [Recipe] 1. Bring 6 liters of water to a boil in a pot. 2. Separate the leaves and stems of the Myeong-i stems. 3. Once the water starts boiling in the pot, 4. Add the stems first and boil for 30 seconds. 5. Add the leaves and boil for another 30 seconds. 6. Immediately remove and cool in cold water. ____ 7. Once the Myeong-i has cooled, squeeze out the excess water thoroughly. 8. Add the sauce and mix well, and it's done! ==== ==== 3️⃣ Seasoned Myeong-i [Ingredients] 200 grams of leafy myeong-i 1/3 onion Half a green onion [Sauce] 7 tablespoons dark soy sauce 7 tablespoons cooking wine 7 tablespoons anchovy sauce 3 tablespoons red chili powder 3 tablespoons allulose 1 tablespoon roasted sesame seeds ____ [Recipe] 1. Wash the myeong-i thoroughly 2. Mix the seasoning well 3. Lay a leaf of myeong-i in a bowl 4. Place 1/3 tablespoon of sauce on top of each leaf 5. Lay another myeong-i on top 6. Add sauce again (Repeat) ____ 7. You can eat it right away, but 8. If it sits for a day, please swap the top and bottom positions!