a healthy taste
Flower trees in the apartment flower bed are rushing to bloom. It's a season where the eyes are happy everywhere. The soft leaves that will soon turn into wide and dark leaves are just as lovely as petals.Monk Seonjae, who teaches temple food, stressed that in spring, you must eat spring greens that overcame winter, such as mugwort and naengi, more than three times. According to the monk, I made mugwort porridge with mugwort that I ate a lot as soup or rice cake. I seasoned it with soybean paste that goes well with mugwort. It's perfect for April's seasonal food!! It feels like I'm eating spring.
1 serving
Within 30 minutes
최윤쌤
Ingredients
  • Mugwort
    90g
  • King oyster mushroom
    1ea
  • Rice
    1serving
  • Soybean paste
    1/2T
  • perilla oil
    1T
  • crushed garlic
    1t
  • Sea tangle
    10g
  • Anchovy
    20g
  • dried shrimp
    10g
Cooking Steps
STEP 1/9
Soak the rice 30 minutes in advance.
STEP 2/9
Soak kelp in cold water in advance, boil anchovies and dried shrimp together for about 20 minutes to make soup.
STEP 3/9
Anchovies and shrimp are convenient to boil in a pack.
STEP 4/9
Blanch mugwort while the soup is being made.
STEP 5/9
Chop the pine mushrooms into half-moon shapes, and chop the mugwort about twice.
STEP 6/9
Drain the soaked rice through a sieve, put perilla oil in a pot, and stir-fry slightly.
STEP 7/9
Pour the anchovy broth and dissolve the soybean paste in the net.
STEP 8/9
Boil blanched mugwort and pine mushrooms.
STEP 9/9
Boil it gently over low heat, and when the rice is done, turn off the heat and leave it covered for about 10 minutes.
1. The salinity of soybean paste varies from house to house, so adjust the amount considered. 2. If you add mugwort, the bitter taste is too strong, so I added the pine mushroom. It's good to add other mushrooms! 3. It's delicious even if you add white rice and brown rice half-and-half, or mix glutinous rice.
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