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Just awesome spicy Korean seasoning, which gives a special spicy taste and aroma to the dishes it is added to. For example, in salads, soups, main courses or just for a sandwich. This seasoning is stored for a very long time, two or three years without canning, just under the lid. But one cannot remain silent about the benefits of such a seasoning for health: it increases immunity, kills pathogenic bacteria, breaks down cholesterol, eliminates cholesterol plaques in blood vessels, etc. And in the flu season, such a seasoning is simply not replaceable. Prepare for health!
Yangnim Recipe:
- Garlic - 500g
- Bulgarian red pepper - 200 g
- Hot pepper - 300 g
- Salt 120 g
Cooking:
If you notice, the ratio of garlic to pepper is 1:1, but the spiciness of the finished yanneem can be adjusted by changing the proportions of hot and sweet peppers.
So, we are preparing yannim, and cooking is quite simple: it is advisable to soak the garlic overnight, so it is better to clean it, but this is not necessary.
Cut hot peppers in half, free from seeds (do this with gloves), but some do not clean from seeds, with seeds it will be even thicker.
Sweet peppers are also washed, peeled, cut. We clean the garlic from the husk. Yangnim - awesome Korean condiment
Grind all this in a meat grinder, add salt.
Mix. Let's stand for an hour. Yangnim - awesome Korean condiment
Now distribute the yannim in clean jars, you don’t even need to boil them in advance. The entire composition of the seasoning is solid preservatives. Moreover, such a seasoning can be stored even in moderate heat, without a refrigerator.
Yannim is ready!
As I said, yangnim can be used in salads, added to soup for a bit of spice, just on a sandwich. And also in the second dish, for example, Eggplant with Korean beef. Also, respectively, for cooking carrots in Korean.
Bon appetit!
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