STEP 1/9
Peel off the shell, scoop out the seeds with a spoon, and slice them thinly.
STEP 2/9
Chop the green onions, please.
STEP 3/9
Shred onions into thin slices.
STEP 4/9
Slice red cabbage thinly.
STEP 5/9
Chop Cheongyang red pepper and red pepper.
STEP 6/9
Add 2T of thick salt to pickle the furnace shell.
Pickle for 5 to 10 minutes and don't throw away pickles.
STEP 7/9
Add 2L water, 2x vinegar, sugar, cooking wine, oligosaccharide, dark soy sauce, plum syrup, and ground garlic and toss well.
STEP 8/9
Mix the seasoned broth with the old shell, cabbage, onion, green onion, and red pepper.
STEP 9/9
Finish with sesame seeds and sesame oil.
I don't add sesame oil to food with vinegar, but I added a little bit.
Nogak has a bitter taste, so it's salted, but it's okay because the tip is cut off.
There are not many pickles, but don't throw them away and put them together to make the seasoning perfect.
Usually, it's seasoned with red pepper paste, but even if it's made into cold soup, it was so cool and nice that it made me go away from cold cucumber soup.
You can add pear juice to cold soup.