몸에 좋은 제철 밥상, 고춧잎 무말랭이 무침 🥢 #레시피

친정 어머니 텃밭에서 수확해 온
고춧잎으로 가을 반찬 만들었어요.
쌉싸름한 고춧잎에
오도독 식감 좋은 무말랭이까지 더해,,
영양 풍부하고 , 특히 당뇨관리에 좋다는 고춧잎,
알싸한 향까지 풍부해 입맛 잡는 데도 아주 좋지요.
가을 밥상에 꼭 올려 보세요!!
#고추잎 #무말랭이 #반찬 #제철음식 #건강식단

[재료]
고춧잎(데친 후) 200g
무말랭이 (불린 상태 150g)
대파 다진 것 2T

(양념)
고춧가루 3T
다진 마늘 1T
누룩 국간장 1~2T (일반 국간장은 절반의 양)
매실청 1T
들기름 2T
다시마 육수 2~3T
효소 (선택)

I made a delicious autumn side dish using fresh pepper leaves harvested from my mother’s vegetable garden.
The slightly bitter, peppery flavor of the pepper leaves pairs beautifully with the crunchy, chewy texture of dried radish. Packed with nutrients and known as a great ingredient for a healthy diet, pepper leaves also have a wonderfully aromatic, slightly spicy flavor that can really awaken your appetite.

Add this nutritious and flavorful side dish to your autumn table! It’s especially delicious with a warm bowl of rice.

[Ingredients]
Blanched pepper leaves – 200 g
Dried radish, soaked – 150 g
Chopped green onion – 2 tbsp
Seasoning
Korean red pepper flakes – 3 tbsp
Minced garlic – 1 tbsp
Nuruk-based Korean soup soy sauce – 1–2 tbsp
(If using regular Korean soup soy sauce, use half the amount.)
Plum syrup – 1 tbsp
Perilla oil – 2 tbsp
Kelp stock – 2–3 tbsp
Fermented enzyme syrup – optional

#PepperLeaves #DriedRadish #KoreanSideDish #KoreanFood #SeasonalFood #HealthyEating #HealthyRecipes #HomeCooking #HealthySideDish