Рет қаралды 1,630
A Korean soup dish that is good to eat when the cold wind blows.
You can feel a lot of energy in your body when you eat it with so many different nutrients in it.
-Main ingredients
Pork shoulder butt 200g
1/2 medium size zucchini
1/2 medium size onion
1 green onion
1 potato
1 green chilli and 1 red chilli
1/2 tofu for stew
1 paeng-i mushroom ✍ (If it is not present, it can be omitted. Paeng-imushroom is the Korean name for enoki mushroom. Enoki mushroom - this is a Japanese pronunciation. Although Japan introduced Northeast Asian culture to the West for the first time, there are many ingredients that are not of Japanese origin. Please refer to these when understanding Northeast Asian culture.)
1 large spoon of gochujang
Half a tablespoon of doenjang ✍ (This deonjang is a traditional sauce eaten in Korea for thousands of years and is the origin of Japanese miso. Since this kind of sauce was first known to the West by Japan, it is now called soybean paste in the West. In Korea, it is called doenjang, and in the early 8th century, the Korean national Goguryeo called miso was brought to Japan from Korea. It's food. Japanese doenjang is very thin, while Korean doenjang is a little more solid. Please note this.)
2 tablespoons Korean red pepper powder
3 tablespoons soy sauce
700 ml of water for washing rice
1 large tablespoon of minced garlic
1 egg
a little salt
ground pepper
If you want a taste of a Korean restaurant, you can add a little MSG. (MSG Chemical seasoning used in almost all restaurants in Northeast Asia. It serves to amplify the taste felt by the tongue, and is attached to almost all industrial products that we buy, little by little..)
*When you eat this Korean jjigae, be sure to eat it with rice from Northeast Asia. Using rice from Northeast Asia is the basic first step in Korean food because the moisture and fat content, as well as the taste and texture are all different.
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