Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Naengi Seasoned Salad, Scraping the Roots Thoroughly Removes Any Gritty Texture
- Cook time
- 15 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Fill a bowl with water and gently wash the naengi. Use a knife to scrape the root area and the joint where the root meets the leaves.
Refill the bowl with fresh water and wash thoroughly 3-4 times.
Bring 1L of water with 1T salt to a boil, then add the naengi and blanch for 1 minute.
Rinse in cold water to cool, squeeze out the moisture well, and drain in a colander.
Make the sauce with 1T gochujang, 0.5T doenjang, 1T vinegar, 0.5T minced garlic, 1T plum extract, and 1T sesame oil.
Add the naengi to the sauce and toss to season.
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