How to make 2,000 won water parsley salad in just 10 minutes. It's really delicious if you make it like this!

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요리왕비룡 Korean Food Cooking

Published on Jan 10, 2024
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#Salted Waterweed Ingredients: 250g waterweed, 100g radish (1 small piece), 1/2 onion, 1 green chili pepper Seasoning: 1T red pepper powder, 4T gochujang (red pepper paste), 1T anchovy sauce, 1T oligosaccharide, 1T minced garlic, 2T vinegar, sea salt, flower salt 1. Slice the radish, add the sliced ​​radish, 1 pinch of flower salt, and 1 tbsp oligosaccharide to a bowl, mix, and marinate for 20 minutes. 2. Remove the bottom of the raw seaweed, cut off the hard stems, and place in a bowl with 2 tbsp sea salt and wash, rubbing until bubbles form. 3. Wash in water 3-4 times. 4. Add enough water and 1 tbsp sea salt to a pot, and when the water boils, add the waterweed and blanch for 10 seconds, then rinse in cold water. 5. Prepare the boiled waterweed, onion, and green chili pepper. 6. Squeeze out the moisture from the pickled radish. 7. Add water parsley, pickled radish, onion, green chili pepper, and 1 tbsp red pepper powder to a bowl and add color. 8. Add 4T of gochujang, 1T of anchovy sauce, 1T of minced garlic, and 2 tbsp of vinegar and mix. ⭐️Join the Cooking King Biryong membership (Thank you for your support!) / @dragonrain 1 cup = 200ml 1T = adult spoon Thank you for watching the video today. Subscriptions, likes, and comments are a great help to the channel!

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