I made a Spicy Soft Tofu Stew that is delicious to eat anytime. Here’s a recipe that makes it easier and more delicious to eat without the hassle of adding red pepper oil. [Ingredients] 1/2 onion, 3 shiitake mushrooms, 1/3 green onion, a little red pepper, 130g beef, 1T garlic, 1T sweet sake, a little pepper, 1T red pepper powder, 300ml water, 300g soft tofu, 1 egg, salt [Cooking order] 1. Chop onion, shiitake mushroom, green onion and red pepper 2. Add beef, garlic, sweet sake, and pepper and stir-fry 3. When the meat is half-cooked, add vegetables and red pepper powder, stir-fry, then add water 4. When the broth
I made delicious Sukjujeon (Korean Mung Bean Sprouts Pancake) by adding garlic chives and pork to crunchy mung bean sprouts. Because it is cost-effective, it can be enjoyed as a meal or as a side dish with alcohol. [Ingredients] 500g mung bean sprouts, 60g garlic chives, some carrots, cooking oil [Pork seasoning ingredients] 160g minced meat, 0.5T sweet sake, 1t garlic, a little salt, a little pepper, a little sesame oil [Dough ingredients] 400ml pancake powder, 100ml tempura powder, 500ml water [Sauce ingredients] some small green onion, 1 spicy green pepper, 2T soy sauce, 0.5T vinegar, some sesame [Cooking order] 1. Add mung bean sprouts and salt to boiling water,
[Ingredients] 320g pork belly, 2 green onions, a little pepper [Pork belly sauce ingredients] 3T soy sauce, 1T sweet sake, 1T garlic, 1t ginger 2T oligosaccharide, 1/4 pear, 1T water [Green onion salad sauce Ingredients] 1T soy sauce, 2T plum syrup, 1T vinegar, 1T red pepper powder, a little sesame oil, some sesame [Cooking order] 1. Sprinkle pepper on the pork belly and set aside for a while 2. Make pork belly sauce 3. Slice the green onion thinly and soak it in cold water 4. Make green onion salad sauce 5. Grill the pork belly in a preheated pan until golden brown on both sides 6. Add the pork
[Ingredients] 2 squids, 1/2 paprika (red, yellow) 1/2 each, 1/2 cucumber, 2 perilla leaves, a little bit of salt [Sauce ingredients] 2T Gochujang, 2T Plum syrup, 1T Vinegar, 0.5T oligosaccharide, some sesame [Cooking order] 1. Use only the body part of the squid by peeling it. 2. Make a cut inside the squid and fold it three times. 3. Blanch in salted boiling water for 30-40 seconds, then cool for a while. 4. Slice the paprika. 5. Slice only the outer part of the cucumber. 6. Put vegetables inside the squid and roll it up. 7. Cut into bite-size pieces. 8. Make sauce. [Point] 1. Blanch the squid for only
[Kkakdugi Ingredients] 1 radish (1460g), 2T salt, 6 chives, 1 onion, 6 garlic cloves, a little ginger, 200ml kelp broth, 3T rice, 2T plum syrup, 2T canary fish sauce, 1T salted shrimp, 5T red pepper powder, 1T sugar [Kkakdugi cooking order] 1. Peel the radish and cut it into cubes about 2cm. 2. Add salt to radish, mix evenly, and marinate for 30 minutes. 3. Cut the chives into 2cm pieces. 4. Chop the onion roughly because you grind it in a blender. 5. Put onion, garlic, ginger, kelp broth, rice, plum syrup, canary fish sauce, and shrimp sauce together in a blender and grind to make kkakdugi yangnyeom. 6.