My own healthy food - dried vegetables

Everyone knows that seasonal vegetables and wild greens are good, right?

I eat fresh seasonal vegetables, and I eat dried and preserved vegetables as side dishes and food every day.

Dried wild greens are a more fiber- and mineral-rich ingredient compared to fresh wild greens!!

 

 

I dry them in the sun like this, or at home on the balcony, and for small quantities, I dry them in a food dehydrator.

 

Burdock root, eggplant (since my parents grow vegetables in their garden, when they harvest greens, they eat half of the eggplant and burdock raw, and dry the other half for preserved vegetables)

 

Chwinamul, sweet potato shoots

 

Fiddlehead ferns (Dad goes hiking in the mountains, and sometimes Mom and I go together to pick them).

 

Dried wild greens are soaked in rice water for about a day, and I soak them in pure, clean water for about 1-2 days.

Boil the water for about 10 to 20 minutes.

As a side dish after removing moisture!!

Perilla oil when making seasoned wild greens side dishes

It tastes so good when you stir-fry with garlic.

 

I often prepare side dishes by soaking dried burdock root, bracken fern, wild chervil, and garlic scapes.

 

Mushrooms are not only used as side dishes with seasoned vegetables but also frequently used when making bulgogi, bulgogi hot pot, or japchae.

Dried radish greens are a basic ingredient in soybean paste soup.

 

A bibimbap with seasoned vegetables is incomplete without it, and just adding one egg makes it a nutritious bibimbap.

 

Add a lot of dried seaweed to the chueotang and boil it.

It has a hearty flavor and is really delicious.

Sometimes I add a lot of dried radish greens to chicken soup.

There are no photos of me making it^^

 

From the time when new sprouts begin to emerge in spring and spring greens start appearing on the table, to summer and fall when various greens can be enjoyed, and beyond this period into winter, you can enjoy dried and stored greens harvested during spring, summer, and fall. I really like this because of that ^^

I heard that our country is the only one that dries and eats herbs and vegetables^^

The biggest advantages of dried wild greens are their nutrition, texture, and storage. Dried wild greens can be stored for a long time compared to regular vegetables and greens, which is great. They can be prepared anytime regardless of the season, making it very convenient^^ You can store dried wild greens in the freezer, but if there is no space in the freezer or if you prefer to store them in a cool, well-ventilated place, it is also fine, so even without extra space in the refrigerator, they are easy to store.

When you dry and consume herbs, you can feel a chewier texture, and the mineral and fiber content increases, making it nutritionally excellent. Since dietary fiber and minerals are higher compared to fresh herbs, they are also effective for constipation and weight management, making them a very healthy food.^^ Kids often don't eat vegetables or herbs well, right? My son also didn't eat them well when he was young, so I cut the herbs into small pieces and topped them with eggs (covering with eggs) when making bibimbap, and he ate them well. After trying it once, he said he liked bibimbap. It tastes good and is good for health, so try adding herbs as a basic side dish or main ingredient and enjoy!