Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Bomdong Muchim, Time the Blanching of Stems and Leaves Separately to Get the Right Texture
- Cook time
- 20 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 4
Ingredients
Tap to check offServes 4
Steps
Trim and wash the bomdong, then cut into thirds
Bring salted water (1T salt) to a rolling boil; blanch stems for 1 minute and leaves for 20 seconds, then rinse immediately in cold water
Rinse in cold water to cool, then wring out excess moisture
Thinly slice green onion and add a handful
Mix in fermented soybean paste 2T, gochujang 1T, plum extract 1T, minced garlic 1T, and perilla oil 0.5T, then garnish with sesame seeds
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