seasoned buckwheat jelly
It is a sweet and sour buckwheat jelly salad with a soft texture.
3 serving
Within 15 minutes
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Ingredients
  • Buckwheat jelly
    420g
  • Cabbage
    2piece
  • Chicory
    1handful
  • leek
    10piece
  • ship
    1/5ea
  • Sweet persimmons
    1/2ea
  • leek
    1piece
  • onion
    1/3ea
  • Red pepper
    1/2ea
  • Sesame
    little
  • perilla oil
    1TS
  • Salt
    little
  • ground pepper
    little
  • red pepper paste
    2TS
  • Red pepper powder
    2TS
  • thick soy sauce
    1TS
  • plum extract
    2TS
  • Vinegar
    2TS
  • perilla oil
    3TS
  • crushed garlic
    1TS
  • ground pepper
    little
Cooking Steps
STEP 1/5
Cut buckwheat jelly into appropriate sizes.
STEP 2/5
Blanch buckwheat jelly slightly in boiling water, drain it through a sieve, and gently mix it with perilla oil, salt, and pepper.
STEP 3/5
Wash the cabbage leaves and chicory under running water, shred the cabbage leaves into thick pieces, and tear the chicory into 4cm pieces. After washing chives, onions, and green onions, cut chives into 4cm long pieces, shred onions, and chop green onions. Remove the top of the red pepper, wash it, slice it, wash the pear and sweet persimmon, peel it off and slice it thickly.
STEP 4/5
Add the amount of seasoning ingredients and mix them evenly.
STEP 5/5
Put buckwheat jelly, cabbage leaves, chicory, chives, onions, pears, sweet persimmons, green onions, red peppers, and seasonings in a wide bowl and mix them evenly.
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