가을에 영양을 담은 아욱나물! 맛있게 무치는 비법 알려드려요~

Hi, I'm Lee Bo-eun, a coffee and glass researcher. Everyone, these days, the weather is so nice Oh, I keep going out and eating out a lot. But when I eat out a lot, I keep thinking of home-cooked meals, I think of my mom's hand, and I think of the delicious rice that my grandmother used to make. There is a side dish to eat together at times like this. It's a great side dish to eat right now. When I eat out, I'm told to close the door and eat, and I'm told to give only the precious son-in-law of the youngest. I don't know why I'm told to give only the youngest son-in-law, but the youngest daughter is pretty. So I think I'm only giving my daughter-in-law and the youngest son-in-law. If possible, please take care of the oldest daughter-in-law. First, I'm going to prepare this out. How do you prepare this out? The out is made of long stems like this. But cut it like this. If you cut it, there's a skin strap like this. Peel off the skin strap like this. Then the fiber of this out is slightly peeled off and softened. But now the out is so soft that there is no such thick fiber. So I eat all the unpeeled stems. But what is the best thing to do with this out? It's the handling. After cutting off all the fibers like this, the out is a little grassy. So it's better to get rid of the grass. What do you do when you get rid of the grass? All you need is coarse salt. Now, just a little bit of water like this. It's a little bit wet. Just enough to wash it off. Just a little bit like this. And what do you do? Sprinkle a tablespoon of coarse salt. Sprinkle it and wash it off with your hands. This is good because it doesn't smell like grass. How do you feel now? Director, it smells like grass, right? Doesn't it smell? It smells like grass. Oh, it smells now. Yes, it does. You don't have to do that. Now, if it's like this, wash this a little bit. And after doing this, you have to put this on a sieve. If you look at this, you can see the oil floating like this. You don't have to have this water. And wash it again. Now, when the water is boiling like this, what we do is put a little salt in it. Then it will have a much higher fermentation point, right? In that state, blanch this well-kneaded chrysanthemum. How long do you blanch it? We usually say that spinach is blanched for about 40 seconds. This chrysanthemum is blanched for exactly 1 minute. Because there's a little bit of chrysanthemum. It's blanched for about a minute. Put it in like this for about 30 seconds. Then turn it over and blanch it for 30 seconds. If you do this, the chrysanthemum will be very fresh. If you look at it, it's about this much. The amount that cuts like this. Like this, gently. Now, when it's done like this, Turn off the heat and rinse it twice in cold water. We washed it a while ago. We took out all the green water. So when you rinse it like this, If there's no blue water, only white water comes out. This is good. That way, you can eat a delicious chrysanthemum that doesn't smell like grass. Like this. You have to squeeze the chrysanthemum one more time after it's all squeezed. That way, there's no moisture. I have to cut it into bite-sized pieces. If it's like this, If you just do it, when you pick up the chrysanthemum with chopsticks, it stretches too much. So please cut this appropriately. I'm going to squeeze the chrysanthemum once again. It's not coming out anymore. Then put the chrysanthemum on the bowl and put the chrysanthemum on it. 1 teaspoon minced garlic. And 1 tablespoon of minced green onion. And sesame oil or perilla oil that goes into the chrysanthemum. I'm not putting it in now. You have to put it in at the end. If you put it in now, it will be seasoned when it goes into soy sauce or soy sauce. It doesn't soak in the oil coating. So add 1 tablespoon of soy sauce. And add half a tablespoon of dark soy sauce. Dark soy sauce. And then you just need to add a little salt and season it. You don't put salt in now. You have to put it in after you've seasoned it. Season it like this. Now, I've seasoned it like this, and it's perfect now. I have another secret here. What is it? It's dried laver. If you break the dried laver and put it in together, Then not only does the chrysanthemum taste better, The scent and spiciness of chrysanthemum stay in your mouth for a long time. So it's good. Don't just bake dried laver. It's good to bake it indirectly on a frying pan like this. How do you bake it indirectly? Make a strong fire first. The frying pan is very hot. Then turn it off. Turn it off and put the two pieces of dried laver you prepared. On a hot frying pan. But the fire is off now. There's no fire. It's cooked with heat. It's better to bake it indirectly than to bake it directly. It's better to make the dried laver taste much more savory. If you want to do that, bake it indirectly like this. Now, when the dried laver is all baked like this, Just cut it here. So small. After cutting it into small pieces, put it in a plastic bag. After the heat has gone out a little bit. Don't make it too tight. Then it will be torn apart. Break the dried laver like this. And then right away. Bake it in this vegetable oil. Cleanly. Then the dried laver powder won't fall out. It's much better, right? If so, all you have to do is season it. Add sesame oil like this. I do the same thing with my mothers. And then, I tasted it earlier. I think I just need to add half a teaspoon of salt. Add half a teaspoon like this. Mix it like this. Oh, it's savory. And then I'm going to add sesame seeds here. Please add 1 tablespoon of sesame seeds. If you add it like this, I guess your mothers think you're putting in a lot. I'm just putting in 1 tablespoon. It would be so delicious if you put it on hot rice and mix it. It's done. With this, we're going to have a very delicious meal. You can put it on a pretty plate and put it in a greedy way. Director Mango, would you like to come and try this? How delicious it is. Have you ever tried aok-namul? I've tried aok-namul, but I've only tried the one with laver. Oh, really? Now, like this. Try it with chopsticks. I'm a little bored when I eat aok-namul. It's perfect if you put it in with laver. How is it? I heard a sound. It's perfect. And maybe it's because there's laver in it. It's more savory, right? The texture of the laver is crispy and the texture of the laver is delicious. But I'm going to tell you one thing. If you eat this now, you have to eat it like this. Oh, I put it on like this, but I'm going to eat it later at night. Then you have to season it a little more. About a pinch of salt. Did you know that? Are you going to eat more? You have to eat it later at dinner. Well, it's not salty, so I can eat it as much as I want. It tastes different with laver. Right? It's so delicious, right? The aok-namul I'm telling you about is aok-namul with laver. I hope this aok-namul will be served on your table this weekend. Everyone, you promised me.