How to put Lee Youngja's blue crab sauce and green onion kimchi
I saw Lee Young-ja complimenting green onion kimchi on the broadcast, so I made it because I was curious how delicious it would be. The white gate is a solar eclipse. First of all, blue crab fish sauce is the point, so I need blue crab fish sauce. When I searched it, there were so many kinds of blue crab fish sauce, so I don't know exactly which one to choose, so I'm worried~~ I think I can choose one with a lot of blue crab content. Sajo crab extract is 43.6% domestic crab extract, and it's easy to get at the mart, so I bought Sajo crab extract. When I tasted it a little bit, it had a strong crab flavor, a savory taste, and the salinity was lower than that of other fish sauce. You can just use blue crab fish sauce comfortably, and it's my first time, so I mixed half of blue crab fish sauce and half of sand lance fish sauce and put it in, but it still had enough flavor. There's a good harvest of new chives in the other way around. If you buy light green onions and put green onion kimchi in the recipe of Lee Young-ja, you don't have to worry about spring kimchi.
6 serving
Within 120 minutes
Tina소울푸드
Ingredients
  • Scallions
    2kg
  • salted blue crab
    200ml
  • Red pepper powder
    200g
  • Sesame
    3spoon
  • ship
    1/2ea
  • onion
    1ea
  • Ginger
    1piece
  • salted shrimp
    2spoon
  • plum extract
    5spoon
  • Garlic
    suitably
Cooking Steps
STEP 1/11
Please trim the green onions. It's the most difficult and exhausting task.
STEP 2/11
Soak green onions in water for about 5 minutes, then wash and rinse 3 times.
STEP 3/11
Remove green onions and stand upside down to drain.
STEP 4/11
Put pear, onion, plum extract, salted shrimp, ginger and garlic in a blender.
STEP 5/11
Please grind it in a blender.
STEP 6/11
Mix the ground seasoning with the red pepper powder and soak it. The red pepper powder color is more beautiful.
STEP 7/11
Place the green onions in a container and pour the fish sauce evenly over the white roots. Soak for about 30 minutes, turning 1-2 times in the middle.
STEP 8/11
Remove the green onions from the fish sauce, place them in another container, add the ground seasoning to the fish sauce and mix well.
STEP 9/11
Put the sauce on the side
STEP 10/11
Pick up a handful of chives, put the seasoning on the roots, and skim through the green leaves with the seasoned hands, as if making kimchi.
STEP 11/11
Roll the leaves one handful at a time to make them easy to put and easy to eat, and place them in a container so that the leaves and roots intersect one after another.
- Pickle only the roots of the chives in the fish sauce for 30 minutes. - If you don't like spicy taste, use regular pepper powder. - If the amount of chives is small, reduce the proportion of the seasoning.
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