8 types of dipping seasoning for boiled vegetables - I have organized them by vegetables, seafood, and vegetables
I tried the same vegetable but some days it was delicious and some days it was tasteless. Since I prepared it by hand every day, it was different every time...
I beat the same vegetable
Some days are delicious
Some days are tasteless
Because we handled it with hand-to-hand on that day
It's different every time.
So I wrote it down on paper.
Actually, eight pieces of mu-cheom are enough.
Whether it's vegetables, seafood, or herbs
Go inside these eight
First, I will tell you two things.
sesame oil and Tongkye are at the very end.
If you put it first, the ingredients will be coated with oil.
The marinade doesn't soak in~
and Make sure to squeeze out the moisture.
If there is leftover water, the marinade will rub off on the surface.
Water collects on the bottom of the plate in just one day.
All eight below are based on the size of the glass.
If the amount of material increases
Just double the numbers as they are.
1. Basic vegetable seasoning
Korean soup soy sauce 1 : minced garlic 1 : sesame oil 1 : Sesame seed 1
(+ a little salt)
Like bean sprouts, spinach, and mustard greens
It is used for boiled and pickled vegetables.
One bag of bean sprouts (300g) noodles
All 1 tablespoon each
Korean soup soy sauce needs to be inserted
The color turns pale and has a savory taste.
If you write dark soy sauce
The color gets darker.
If you want to make it spicy here
gochugaru (Korean red pepper flakes) Add 1
If you want to make it spicy
Add 0.5 vinegar and 0.5 sugar.
Deche time
Spinach 30 seconds / Bean sprouts 3~4 minutes
2. Salt seasoned vegetables marinade
Salt ⅓ teaspoon : minced garlic ½ : sesame oil 1 : toasted sesame seeds 1
It's a marinade used when you want to keep the color.
Because I didn't put soy sauce
The spinach leaves keep their green color
Soy sprouts have a yellow color.
When uploading to the customer page
This one is much prettier.
Just season the meat with salt
Taste it by adding it in little by little.
You can't undo it once you put it in.
When you are doing something, it's not by accident.
Mix it as if lifting it lightly.
When you press it, your breath stops.
The amount is halved.
3. Soy sauce marinated salad dressing
Soybean paste 3 : gochugaru (Korean red pepper flakes) 1 : minced garlic 1 : sesame oil 1
Like radish sprouts, mustard greens, mushrooms
It goes well with ingredients that have a crunchy taste.
It tastes sour because there are three soy sauces.
gochugaru (Korean red pepper flakes) captures the color and spiciness while
The balance is correct.
When using dry materials
After soaking, make sure to squeeze out the water.
If there is moisture left
The three sets of soy sauce become completely watery.
4. Spicy radish salad seasoning
gochugaru (Korean red pepper flakes) 2 : Soy sauce 2 : sesame oil 1.5 : Sugar 1 :
Vinegar 1 : minced garlic 0.5
This is the seasoning that is used the most.
Scallions, chives, cucumbers, lettuce, and all
It goes well with raw vegetable salad.
gochugaru (Korean red pepper flakes) is the center
Like when you put gochujang (Korean red chili paste) in.
It's not thick and clean.
The point is that 1 vinegar is added.
Vinegar is At the very end Please put it in
If you put it first, water will come out from the vegetables.
No matter how tired, I feel single.
Fresh vegetables are consumed on the same day / blanched vegetables are refrigerated for 2~3 days.
5. Radish salad seasoning
Sugar 1 → gochugaru (Korean red pepper flakes) 2 → minced garlic ½ ·
1/3 teaspoon of salt → 1 tablespoon of vinegar
This is more than the ratio orderGoing is important.
Put the sugar first and then gochugaru (Korean red pepper flakes)
Garlic, salt, and vinegar are at the very end.
Sugar should be added first.
Less water comes out of the soil.
If it's 300g of radish
Soak it in ½ tablespoon of salt for only 10 minutes.
Don't squeeze it at all, just press lightly and let it soak up the moisture.
If it's too salty, the crispness disappears.
6. gochujang (Korean red chili paste) Stir-fried seasoning
gochujang (Korean red chili paste) 1 : gochugaru (Korean red pepper flakes) 1 : minced garlic 1 : Vinegar 1 : Corn syrup 1
(+If there is 1 plum tea)
Like a snail or cucumber
It's a seasoning used for water-rich vegetables.
When gochujang (Korean red chili paste) enters
The seasoning sticks well to the outside.
Instead, moisture management is essential.
Add salt and sugar together
After 20~30 minutes of curing
Tighten it with the gauze.
To the point where water doesn't come out~~ if you just do this roughly
No matter how good the seasoning is, it all gets diluted.
7. Sweet and sour mild seasoning
Soy sauce 2 : Sugar 1.5 : Vinegar 1.5 :
minced garlic 0.8 : sesame oil 2
Or someone who can't eat spicy food
This is the seasoning used for children's side dishes.
gochugaru (Korean red pepper flakes) doesn't even fit in.
Because the sugar and vinegar are in the same amount.
The sweet and sour balance is just right.
Because sesame oil goes into 2 generously
A savory taste comes first.
Like broccoli, cucumber, cabbage
It fits well with light materials.
It's not stimulating
My hands keep getting crazy for some reason.
8. Seafood marinated salad dressing
gochujang (Korean red chili paste) 3 : Vinegar 2 : Sugar 1 : minced garlic 1 : sesame oil 1
Like octopus, squid, seaweed
This is the seasoning used for seafood salad.
Because the gochujang (Korean red chili paste) has a high vinegar ratio
It brings out the bitter taste
Sea food is boiled
Remove the moisture completely and dry it.
If there is moisture
The smell of dirt remains the same.
Don't pour all the marinade at once.
Add half and taste it, then adjust.
When water comes out from the vegetable
I'm getting single.
Decheon seaweed is number 1.
Raw vegetables are 4th
Sea food is 8th
Even if you only know these three
You can do most of the stir-fries.
And please only keep two things.
sesame oil and Tongkye are at the very end.
The moisture is definitely salty.
These two are half of the steamed rice.
Out of eight
What do you think you will use the most?
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