How to make a temple salad Let's make it fresh and cool.
If you go to a large supermarket late at night, you can see vegetables, fruits, and seafood that are sold all morning and afternoon and sold at a lower price than the original price to consume the remaining inventory. I don't want to buy vegetables, fruits, and seafood that aren't in good condition, rather than sell them cheaply. Rather, it is better to buy quality vegetables, fruits, and seafood even if you pay more. But you can also find vegetables, fruits, and seafood that are in good condition, and I bought a slice of the temple today. Even late at night, there are always a lot of temple slices left in the large mart that I often go to, so we sell them at a discounted price. It's a temple slice that I would normally pass by, but I wanted to buy it today. So I brought a pack with me, and the staff called me urgently, saying, "Wait a minute." I looked back and they put a price tag with a discounted price on it. I made and ate the temple salad with the temple slice that I bought after receiving the discount twice. I just made what I wanted to make, but I can eat as much as I want without worrying about calories. Here's how to make fresh and cool temple salad.
2 serving
Within 30 minutes
동주
Ingredients
  • scallop
    1pack
  • salad vegetables
    2handful
  • Nuts
    1/2handful
  • cherry tomato
    6ea
  • onion
    1/2ea
  • Paprika
    1/2ea
  • Paprika
    1/2ea
  • olive oil
    7T
  • Soy sauce
    5T
  • lemon juice
    3T
  • Sugar
    2/3T
  • Sesame
    1/3T
  • Salt
    1little
  • ground pepper
    1little
Cooking Steps
STEP 1/12
Wash salad vegetables clean under running water.
STEP 2/12
Shred the onion as thin as possible.
STEP 3/12
Soak salad vegetables and sliced onions in cold water for about 10 minutes to maintain freshness.
STEP 4/12
Then remove the remaining water from the water.
STEP 5/12
Wash the temples clean under running water.
STEP 6/12
Then blanch in boiling water for about 10 seconds.
STEP 7/12
Blanched temples are soaked in ice water for about 5 minutes to maintain a firm and chewy texture.
STEP 8/12
If you soak it in ice water for a long time, the texture of your temples may not be good, so soak it for about 5 minutes and remove the remaining moisture from the ice water.
STEP 9/12
Cut cherry tomatoes into quarters and cut them into bite-sized pieces if the nuts are large.
STEP 10/12
Chop the yellow paprika and the red paprika thickly.
STEP 11/12
Prepare dressing with chopped yellow paprika, red paprika, olive oil 7T, soy sauce 5T, lemon juice 3T, sugar 2/3T, roasted sesame 1/3T, pinch of salt and pepper.
STEP 12/12
Put the prepared ingredients in the bowl you want and sprinkle the dressing to complete the temple salad.
I blanch the temples slightly in boiling water without baking them, and you can bake them in oil until golden brown if you like. I mince yellow paprika and red paprika and mix them with the dressing, but if you don't want to mince the yellow paprika and red paprika, you can chop them at 0.3cm intervals and make the dressing separately and serve them with the temple salad.
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