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My Little Kitchen S2Ep12 Soybean Paste Stew, Korean Three-colored Pasta Soup 된장찌개

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Soybean Paste Stew
We use doenjang, or soybean paste, to make a stew together with meat, fish, and vegetables. Enjoy doenjangjjigae, made with ingredients like tofu and mushrooms.
■ ingredients
1. Main Ingredients
100g beef, 300g tofu, 1 potato, 3 shitake mushrooms, 1 green onion, 4 chili peppers,
1/2TS diced garlic, 1/2TS red chili powder, 4TS soybean paste
2. Minor Ingredients
10 anchovies, 1 kelp, 1 radish
■ Recipe
1) Stock
1. Boil 1 broth anchovy, 1 piece of kelp, and 1 piece of radish in 1 liter of water for 20 minutes.
2. Strain the broth through a sieve.
2) Doenjang jjigae (soybean paste stew)
1. Slice beef thinly.
2. Chop tofu, potatoes, and mushrooms into 1cm pieces.
3. Chop onions into squares, and chilis and green onions diagonally.
4. Put three cups of stock into a pot, and loosen the soybean paste. Boil on low heat for 10 minutes.
5. Add beef, and boil. Skim off any foam.
6. Add potatoes and onions, and boil on low heat for 15 minutes.
7. Add tofu, mushrooms, peppers, green onions, diced garlic, and red chili powder. Boil a few minutes longer.
Korean Three-colored Pasta Soup
Spongy potatoes, chewy flour dough, and the scent of the ocean come together in sujebi, Korean pasta soup. It’s a perfect dish for regaining your appetite.
■ Ingredients
1. main ingredients
3 cups of flour, 2 potatoes, 1/2 carrots, 1/2 spinach, 1/2 zucchini, 1 leek, 250g crams, 1TS diced garlic, 1/2TS sesame oil, 1TS soy sauce, salt, pepper, 6 cups of water, 10 anchovies, 1 kelp
2. For Seasoning
2TS soy sauce, 1 green chili pepper, 1 green onion, 1TS red chili powder, 1TS sesame oil
■ Recipe
1. Blend carrots and spinach separately, and filter through a cotton cloth or sieve.
2. Mix together flour, water, and salt, and knead. Add water until you get the right consistency.
3. Add the carrot and spinach water to different batches of dough, and knead. Place in separate plastic bags, and let sit in the refrigerator for about 10 minutes.
4. Remove the insides from anchovies, and stir-fry in a heated pot. Add kelp and water, and boil.
5. When the water boils, remove the kelp. Simmer for five minutes, then pour through a filter.
6. Chop the zucchini into half-moon slices. Square the potatoes, and chop the leeks.
7. Pour a bit of sesame oil into a heated pot. Stir-fry some ground garlic, and add the anchovy stock and clams.
8. When the stock boils, add small pieces of the dough. When the dough rises to the surface, add zucchini, soy sauce, and salt.
9. When the sujebi dough becomes transparent, add the leek and pepper.
10. Serve together with sauce made with soy sauce, chopped spicy peppers, finely chopped baby green onions, red pepper powder, and sesame oil.
된장찌개
콩을 발효해서 만든 된장을 이용해 육류나 어패류, 채개’를 만들어본다.소, 두부, 버섯을 비롯한 각종 재료를 넣어 끓인 한국의 대표 찌개 ‘된장찌개′
■ 재료
1. 된장지개 재료
소고기 등심 100g, 두부 1모, 감자 1개, 표고버섯 3개, 양파 1개, 풋고추 4개, 파 1뿌리, 다진 마늘 1/2큰술, 고춧가루 1/2큰술, 된장 4큰술
2. 육수 재료
국물용 멸치 10개, 다시마 1장, 무 1토막
■ 조리과정
1)육수
1. 국물용 멸치 1개, 다시마 1장, 무
Category
TV 채널 - TV Channel
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