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Audio Format: 140 ( High )
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55 Views • Jul 2, 2024 • Click to toggle off description
Views : 55
Genre: Entertainment
Date of upload: Jul 2, 2024 ^^
Rating : 5 (0/6 LTDR)
100.00% of the users lieked the video!!
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User score: 100.00- Masterpiece Video
RYD date created : 2024-07-06T01:01:37.1234704Z
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@CoachFoodie
3 days ago
Banchan Series Episode 2: Pechay/Napa cabbage Namul and Toge/Beansprout Muchim Ingredients: 300g pechay/napa cabbage 1 tbsp sugar 1 tsp soy sauce 1 tbsp sesame oil 1 tbsp doenjang/soybean paste 500g beansprout 2 tbsp gochugaru (1tbsp if you want less spicy) 1 tsp salt 1/2 tbsp fish sauce or 1 tbsp soy sauce 1 tbsp sesame oil 1 tsp minced garlic 1 tsp sesame seeds Cut pechay/cabbage into 3 or 4cm chunks. wash beansprouts if necessary. Heat pan of salted water and bring to boil. Add pechay leaves in batches and cook for 2-3 minutes. It should still be a little crisp, vibrant in color and a bit seasoned from the salt. Remove and transfer directly into ice bath to stop cooking process. Squeeze out water as best as you can Do the same with toge/beansprouts but blanching should only take around 2 minutes Season with ingredients and adjust according to your taste
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