Dolnamul Mul Kimchi, Stonecrop Water Kimchi, Stringy Stonecrop Water Kimchi, 垂盆草水泡菜, 垂盆草水泡菜, トルナムルギムチ, マンネングサの水キムチ, 돌나물물김치 Leave a comment

Stringy stonecrop mixed with water parsley, julienned radish, and chopped ginger and garlic in a red chili powder broth. This seasonal delicacy is enjoyed in spring and best served cold to bring out its chewy texture and flavor.

将垂盆草和水芹、萝卜、生姜、蒜等一起搅拌后,倒入添加辣椒粉的汤水即可。清凉爽口的味道,加上爽脆的口感和淡淡的清香,十分开胃,是春季特有的一种时令辛奇。

在垂盆草中放入水芹、蘿蔔、姜、蒜等材料,再倒入用辣椒粉製作而成的湯料醃製而成。它的味道清爽,醃好以後立即食用,會感覺咀嚼的味道與香味在唇齒之間徘徊,在春季食用可以增強人們的食欲,是一種很好的季節辛奇。

ツルマンネングサにセリ、大根、生姜、にんにくで味をつけ、粉唐辛子で作ったスープを加えて漬けたキムチ。冷たくして食べると歯ごたえと香りがたって食欲をそそる春のキムチ。

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