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💖 Turnips are soft in the spring and become tougher as summer approaches~ Soft house-grown turnips are good to eat. Young turnips and thinned turnips are even better (If you press the stem near the root with your hand and it breaks apart, it's a soft turnip) 💖 Since it's not pickled, the turnips are crunchy and have an excellent refreshing taste. After a day, the turnips will wilt in the seasoning. 💖 Since it's not pickled with salt, it may get mushy if stored for a long time! ■Ingredients 1.6 kg of turnips, 4 red pepper flakes, 4 dried scallions, a little bit of green onion ■Seasoning (I made it lightly~) 80 ml anchovy sauce (can be half and half with salted fish sauce) 3 plum extract 3 red pepper powder 1.5 minced garlic 0.5 minced ginger (or green onion) sesame seeds, prickly ash powder ---------------------------------------------------------------------- ■Barley rice for 7 servings Soak flattened barley (rice barley) in 2 cups of water for at least 3-4 hours. 1 cup of soaked barley : 1 cup of water. Add the water for glutinous rice separately. (The amount of glutinous rice or non-glutinous rice is up to your taste!) ------------------------------------------------------------------------ ■Spicy soybean paste stew -Make it very salty as it is to be mixed- 1 tbsp soybean paste + 400 ml of water A few dried anchovies Vegetables, chopped onion, tofu, 1 tsp chili pepper Perilla powder 1 or rice water Red pepper powder 0.5 remaining green onions Lastly, beef dashi 0.3 (Restaurant soybean paste stew secret) Measurement: Adult Korean Dinner Spoon (1 T = 9ml) BGM • Hyehwa-dong Music Box Cov...