Korean cuisine

Easy

6 Healing Foods to Boost Your Immunity 💪

RATING LIKE SAVE PRINT

6 Healing Foods to Boost Your Immunity 💪

5 stars rating if you like it!

Done

I have made some recipes good for enhancing immune function since it is hard to go outside these days. From white radish-oyster rice, shepherd’s purse-napa cabbage soup, seasoned white radish, fresh napa cabbage kimchi made with ingredients that are good for the immune function to glazed garlic good for anti-bacterial effect, and apple-cinnamon tea that makes the body warm, I have prepared all the good things! It is said that a healthy meal is restorative. So let’s keep our family’s health with recipes good for immune systems.

Watch more videos from 우리의식탁 W TABLE on her YouTube channel.

Recipe

PRE TIME: 30 min

COOKING TIME: 30 min

TOTAL TIME: 1 hr

3 SERVING

Ingredients:

Apple Cinamon Tea:
3 Large Apple
7 oz. Cinamon
5 cup Sugar
Vinegar
Glazed Garlic:
10 oz. Garlic
1 Large Dried pepper
2 tbsp. Olive oil
Sesame oil
Sesame seeds
Seasonings:
1 1/2 tbsp. Soy sauce
3 tbsp. Corn syrup
2 tbsp. Cooking wine
2 tbsp. Water
Seasoned White Radish:
1/3 Large Radish
2 tbsp. Cooking oil
1 tbsp. Sesame oil
1/2 tbsp. Sesame seeds
Salt
1/3 cup Anchovy stock
Seasonings:
1 tbsp. Chopped green onion
1/2 tbsp. Minced garlic
1 tsp. Ginger juice
1 tsp. Roasted salt
Fresh Napa Cabbage Kimchi:
Napa cabbage
Green onion
Sesame seeds
Seasonings:
5 tbsp. Red pepper powder
4 tbsp. Fermented anchovy sauce
2 tbsp. Minced garlic
1 tbsp. Sugar
2 tbsp. Corn syrup
1/2 Ginger powder
1/2 tbsp. Sesame oil
White radish Oyster Mushroom Rice:
2 cup Rice
Radish
3 tbsp. Radish juice
7 oz. Oyster
2 Large Shiitake mushroom
2.4 oz. Oyster mushroom
Ginkgo
Napa Cabbage Doenjang soup:
1/4 Medium Napa cabbage
1 Handful Sheperd's purse
1/4 Large Onion
1/2 Large Green onion
1/2 Large Hot chili pepper
1/2 Large Red pepper
4 cup Anchovy stock
1 tsp. Doenjang (Korean soybean paste)
1 tsp. MInced garlic
Red pepper powder

Directions:

Apple Cinamon Tea: After soaking apples in water with a little bit of vinegar, rinse them cleanly. Cut them into 4 pieces, take off the seeds, and slice them into thin pieces. In a large bowl, put apple, cinnamon, and sugar together and mix them. In a sterilized glass jar, put the mixed apples and ripen them in a refrigerator for about 3 days after letting them ripen at room temperature for about a day first. You can enjoy more strong taste by drinking them in hot water or boiling them.

Glazed Garlic: After cutting out garlic stalks, cut garlic into two pieces, put them in cold water for 10 minutes, and remove the moisture. As for the dried pepper, chop it into pieces. Put olive oil in a heated pan and roast garlic on medium heat until they are fried yellowishly. Put seasoning ingredients and dried pepper over the roasted garlic and boil them down until it has a luster. Finally, sprinkle sesame oil and sesame seeds over it.

Seasoned White Radish: Cut the white radish into thin, long strips. Put cooking oil in a pot, fry the radish strips slightly. Add in anchovy-kelp broth on the edges and cook them over medium heat for about 3 minutes with the lid on. Add chopped garlic, ginger juice, roasted salt. Fry, then add sesame oil. When serving sprinkle with sesame seeds.

Fresh Napa Cabbage Kimchi: Cut out the root parts of napa cabbage, cut it into bite-size pieces after washing it, and drain out water on a sieve. Add napa cabbage first in the mixed seasonings so that they are mixed evenly and then put the chives to mix all together. Put napa cabbage kimchi on a plate and sprinkle over sesame seeds.

White radish Oyster Mushroom Rice: After draining oysters into a strainer and rinsing with radish juice by shaking them gently, eliminate the fish smell. Put the steeped rice, radish, and mushrooms in a pot. Cook them on low heat for 25 min with enough water to cover. The water should be less than the usual amount of rice water since oysters and radish generate moisture. When the rice is almost done, put in oyster and ginkgo nut. After mixing all the seasonings in a bowl, enjoy with radish-oyster-mushroom rice.

Napa Cabbage Doenjang soup: Cut the napa cabbage, shepherd's purse, chop the onion, green onion, and the peppers. Put kelp and anchovy broth in a pot to boil. Add Doenjang into the pot and let it dissolve. Add the chopped vegetables and boil the soup. Boil it once again after putting in shepherd's purse and red pepper into the soup in the end.