Wild chive sauce, making wild chive paste, fragrant grilled tofu in perilla oil

Wild chives, one of the greens that comes to mind when you think of spring!

When it comes to spring greens, representative examples include shepherd's purse and mugwort, but

I personally like wild chives :)

The unique spicy taste and aroma are so appealing.

So this time, I'll show you how to make wild chive paste.

I prepared it with my mom... haha

As expected, Mom is an expert!!!

Cut the prepared wild chives into bite-sized pieces.

Slice the red chili peppers as well, add them to the seasoning sauce, and mix.

Making Wild Chive Sauce

For the wild chive soy sauce seasoning, use 5 tablespoons of soy sauce and 1 tablespoon of red pepper powder.

1/2 tablespoon minced garlic, 1 tablespoon sesame oil, 1 tablespoon whole sesame seeds,

One tablespoon of plum extract is all you need! Simple, right?

You can add Cheongyang peppers or scallions according to your preference.

I also finely chopped some red chili peppers and added them for color.

It tastes good even when mixed with rice,

Try making this delicious wild chive sauce that tastes great wrapped in seaweed!

Now that I've made the wild chive sauce, I'll grill the tofu in fragrant perilla oil.

I'm planning to eat together~~

I particularly like tofu.

In particular, this grilled tofu in perilla oil is savory and

I love the mild flavor so much that even if I were told to eat it instead of rice

I think I can eat it... haha

I usually buy tofu for frying.

It has a firmer texture than tofu for stew, so it's good to grill.

Because supermarkets sell them in packs of two.

Roast one block first, and use the remaining block the next day

It's perfect to cook and eat tofu stew!

Oh no... but today I bought tofu for stew... T_T

It's okay... a slightly softer tofu

Because I can eat it... haha

After slicing the tofu, sprinkle with salt and pepper.

Seasoning with salt draws out moisture, making it a little more

You can fry it firmly~~

If you sprinkle a little starch powder, you can enjoy it even crispier.

(It's okay to omit this)

Mix 2 tablespoons of soybean oil and 2 tablespoons of perilla oil in a pan.

Usually, adding about 4 tablespoons is enough.

You can adjust it according to your preference.

If the amount of oil is too little, the nutty flavor is less, and if there is too much...

The key is to add it in moderation, as it can become too rich.

Place the tofu on a preheated pan.

Until one side is fried yellow

Patience? Just leave it as it is. Haha.

If you flip it too often, the tofu may break apart.

It's finished when it turns yellow like this.

If you put fragrant wild chive sauce on top of the tofu and take a bite

The delicious grilled tofu in perilla oil is complete!

It’s a real rice thief when eaten with wild chive seasoning!

Enjoy both taste and health with seasonal ingredients!