In the height of summer, when the weather is hot, here is an introduction to a refreshing side dish that goes well with rice - Mixed Small Root Vegetables.

Name: In the height of summer, when the weather is hot, here is an introduction to a refreshing side dish that goes well with rice - Mixed Small Root Vegetables.
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 50g Small root vegetables; 30g Small fish; 1 spoon Vinegar; 1 tsp chili powder; 1 tsp Soy sauce; 1/2 tsp Sesame oil; a pinch Salt; to taste Sesame

A Korean-style banchan that tosses briny wild allium shoots with chili flakes, soy and vinegar, enriched with tiny dried fish toasted until crisp.

20 minNewEasy Pickled & Preserved Mix Mild Spicy

Instructions

1
Cut the small root vegetables.
2
Add chili powder to the small root vegetables.
3
Add sugar.
4
Pour in the soy sauce.
5
Pour in the vinegar.
6
Add salt.
7
Pour in the sesame oil.
8
Stir the ingredients evenly, Korean-style small root vegetables (1) are mixed well.
9
Pour the small fish into the pot.
10
The small fish is being stir-fried in the pan.
11
Stir-fry the small fish until there is no moisture.
12
Pour the stir-fried small fish into the small root vegetables.
13
Add chili powder.
14
Pour in the soy sauce.
15
Pour in the vinegar.
16
Pour in the sesame oil.
17
Sprinkle with sesame seeds.
18
Mix evenly, the small root vegetables (2) are mixed.
19
Two fresh and refreshing cold dishes can be served now!