Wash 300 g of chamnamul thoroughly in cold water and trim off any tough stems.
Blanch the chamnamul in boiling water for 30 seconds, then immediately rinse in cold water and drain well.
Combine 15 g of guk-ganjang, 10 g of sesame oil, 10 g of minced garlic, 5 g of sugar, and 5 g of rice vinegar in a bowl.
Sesli anlatım, porsiyon ayarı ve daha fazlası
