Three-color Vegetables
by Korean Chef
Favorite
Difficulty
Hard
Time
15m
Serving
2
1. Blanch the spinach. Remove the roots of the spinach and arrange it. After adding salt in boiling water, start to blanch the stems of the spinach lightly. Rinse with cold water and wring out the water.
2. Cold dressing. Put the blanched spinach in a large container, add scallion, garlic, sesame oil, and salt, and stir. Then season with salt.
3. 3. Boil the bracken and cut into shreds. After soaking the bracken in the rice water, use the water to boil the bracken, then set aside to make a bitter taste. After trimming the rhizomes, cut them into appropriate sizes.
4. 4. Cold dressing. Put soy sauce, salt, mashed green onion, and mashed garlic on the bracken, then put it in a pot and stir-fry over medium heat. Shake well with chopsticks and stir-fry, pour the beef broth, cover the pot and cook. Finally add sesame salt and sesame oil.
5. 5. Wash the platycodon with salt water and mix it raw. Tear the platycodon and knead it in salt water. After the bitterness is obtained, wash it with water, then add soy sauce, salt, mashed green onion, mashed garlic, and ginger juice.
6. 6. Cooked. Put the bellflower in a hot pot and fry for a while. Pour the fried bellflower into the beef broth and cover the pot and cook for some time. The platycodon is soft, and when the soup is about to boil dry, add sesame oil and sesame seeds.
