Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Seomcho Namul – Blanched for 30 Seconds for Sweet and Tender Greens
- Cook time
- 20 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Soak the seomcho in cold water for 10 minutes, then rinse 2–3 times until clean.
Do not remove the roots; just scrape off any dirt with a knife, then tear the seomcho as-is.
Bring 1.5L of water with 1.5T of salt to a rolling boil, add the seomcho, and blanch for 30 seconds.
Quickly rinse the blanched seomcho in cold water to cool, then lightly squeeze out excess water.
Season the seomcho with 1T doenjang, 1T minced garlic, 0.5T tuna sauce, 0.5T sesame oil, and 0.5T sesame salt; toss well.
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