Rinse 500 g buchu thoroughly and drain well.
Mix 10 g glutinous rice flour with 100 g water in a small pot and cook until thickened.
Combine the thickened rice flour mixture with 40 g gochugaru, 50 g anchovy sauce, 15 g sugar, 10 g ginger, 30 g garlic, and 50 g onion.
Sesli anlatım, porsiyon ayarı ve daha fazlası
