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Completed in 10 minutes ♡ Yamitsu Kiritsukyo Kimchi

🍃 rakkyo kimchi 🍃

How to make

1 Drain the pickled scallions

2 Mix red pepper powder, soy sauce, sugar, sesame oil and garlic to make the sauce

③ Twist the scallions and sprinkle with white sesame seeds to complete!

It was easy to do as I was taught by my seniors (*´▽`*).

Rakkyo + kimchi is the strongest combination that can support intestinal activity, fatigue recovery, diet, and beautiful skin ♥️

Memories of summer. # Comments are welcome

Recipe Posting Challenge # Rejuvenating beauty habits

The Summer of StudyI want to become good at cooking

2025/8/22 Edited to

... Read more私がハマった「やみつきらっきょうキムチ」は、とにかく“簡単なのに満足感が強い”のが良さでした。下漬けらっきょうを使えば、あとはヤンニョムで和えるだけなので、冷蔵庫にある調味料でサッと作れます。赤くてスパイシーなヤンニョムに、仕上げの白ごまを散らすと香りも見た目も一気にそれっぽくなります。 ■らっきょうキムチの栄養・効果(体感ベース+一般的なポイント) らっきょうは食物繊維が摂れるので、キムチの発酵食品要素と合わせると「腸活っぽい」食べ方になりやすいと感じました。私は脂っこい食事の日に添えると口の中がさっぱりして、食事全体の満足感も上がります。にんにくや唐辛子を使うヤンニョムはパンチが出るので、疲れている日に“味で元気を出したい”時にも便利でした。 ■食べ過ぎは大丈夫?気をつけたいこと 美味しくて箸が止まらないのですが、私が意識しているのは「少量をおかずとして楽しむ」こと。キムチ系は塩分が高くなりがちで、唐辛子の刺激で胃が弱い日は重く感じることもありました。らっきょうも一度にたくさん食べるとお腹が張る感じが出ることがあるので、最初は小鉢1杯くらいから様子見がおすすめです。 ■韓国風っぽく仕上げるコツ(簡単アレンジ) ・粉唐辛子は粗めを使うと、ヤンニョムの“それっぽさ”が出やすい ・醤油を少なめにして、代わりにごま油を少し増やすと香りが強くなる ・甘さは砂糖だけでなく、はちみつ少量でもまろやか(入れすぎ注意) ■保存と食べどき 作りたてでも食べられますが、私は冷蔵庫で半日〜1日置くと味がなじんでさらにやみつきになりました。密閉できる透明な容器に入れておくと、食べたい時にすぐ出せて便利です。ごはんのお供はもちろん、冷奴・納豆・サラダにちょい足ししても優勝でした。

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