Eolgari Doenjang Somyeon, Eolgari

20241106 #breakfastdiary 1224, 4°C/mostly clear, 20min/exercise(M) There are a couple of theories about how eolgari (winter-grown cabbage) got its name: one says it's because it grows while freezing and thawing repeatedly, and another says it's because in early spring people roughly tilled ("eolgari") the still-frozen hard ground and planted in it. (Naver Encyclopedia) Emotionally, I want to vote for the theory that it's named for growing while freezing and thawing. People and societies alike seem to grow that way too.

2 heads eolgari (winter cabbage), (seasoning) 1/2T doenjang, 1t gochujang, 1t minced garlic, 1t soy sauce, 1T perilla oil 👉Like this 1. Blanch the eolgari in salted boiling water for 1 minute, rinse in cold water, squeeze out the liquid, and cut into bite-size pieces. 2. Boil somyeon noodles in boiling water. 3. Mix the doenjang, gochujang, minced garlic, soy sauce, and perilla oil to make the seasoning. 4. Toss the somyeon and eolgari each with their portion of the seasoning. 5. Plate the somyeon, top with the eolgari, drizzle perilla oil, and garnish with gamtae (seaweed flakes). Inspired by @uglyus.market #breakfast #recipe #miraclemorning #eolgari Doenjang noodles with winter grown cabbage & seaweed

Inspired by @uglyus.market