[카테고리:] Recipe

dumpling soup

Food Information
It is a dish made with dumplings in beef broth. It is a favorite food in the northern part of the country, and because of the meaning of “wraping blessings,” people make and eat it a lot on Lunar New Year’s Day.

Material and Quantity
– The broth.
300g of beef, 2.2kg of water (11 cups)

– Fragrance.
40g of scallions, 20g of garlic.

– Dumpling skin dough.
143g (1 1/2 cup of flour), 2g of salt (1/2 teaspoon), and 60 to 75g (4-5 tablespoons of water)

– 200g of bean sprouts, 1kg of water (5 cups), 2g of salt (1/2 teaspoon)
– 160g of minced beef (woodun)
– 160g of cabbage kimchi and 160g of tofu (1/3 wool)
– 60g (1 egg), 20g water parsley, 3.5g flour (1/2 tablespoons)
– 6.5g (1/2 tablespoons) of cooking oil

– Seasoned.
4g of salt (1 small spoon), 9g of chopped green onion (2 small spoon), 5.5g of minced garlic (1 small spoon), 6g of sesame salt (1 tablespoon), 0.3g of ground pepper (1/8 teaspoon), 13g of sesame oil (1 tablespoon)

– Cheongjang (hat or clear soup soy sauce) 9g (1/2 tablespoons) and 4g of salt (1 small spoon)

– Super soy sauce.
18g of soy sauce (1 tablespoon), 15g of vinegar (1 tablespoon), and 15g of water (1 tablespoon)

Material preparation
1. Wipe the blood of the beef and clean the scents. Pour stock beef and water in a pot, put it on high heat for about 12 minutes, and when it boils, lower it to medium heat, boil it for another 30 minutes, then add the spices and boil it for about 20 minutes. The beef is taken out and the soup is cooled down to make broth (1.6 kg).

2. Pour salt and water into flour and knead, wrap it in a wet cotton cloth and let it rest for about 30 minutes (220g).

3. Remove the host’s tail and wash it clean, and remove the blood from the minced beef, and shake off the insides of cabbage kimchi, finely chopped and squeeze the water out (85g. Squeeze the water out of tofu and mash it finely (100g).

4. Sliced the egg into yellowish white paper and the water parsley into a rhombus shape of about 2cm in length by sending an invitation.

5. Make super soy sauce.

How to make
1. Pour water into a pot and put it on high heat for about 5 minutes to boil, blanch the salt and bean sprouts for 2 minutes, then squeeze the water out by cutting it to about 0.5cm in length (100g).

2. Mix bean sprouts, minced beef, kimchi, and tofu together and season with seasoning (460g).

3. The dumpling skin dough is rolled into a circle with a diameter of 7 to 8cm by pushing it around 0.2cm thick with a rolling pin.

4. Put the dumpling filling (23g) in the dumpling skin and fold it in half, and the ends of each side face each other to form a round dumpling (20 pieces).
5. Boil dumplings in broth.

6. Put it in a bowl and serve with yellow white paper and water parsley vinegar.

It is a dish that marinated sliced pork in red pepper paste sauce and baked. Pork bulgogi is more widely known under the name of stir-fried spicy pork, and is one of the most popular meat dishes for Koreans.

Ingredients and quantities (4 servings)
500g of pork (pork belly), 11⁄4 (250g) onions, 9 units (90g), 2 tablespoons of cooking oil
4 tablespoons spicy sauce red pepper paste, 2 tablespoons red pepper powder, 2 tablespoons soy sauce, 2 tablespoons sugar, 2 teaspoons chopped green onions, 1 tablespoon chopped garlic, 1 tablespoon ginger juice, 2 tablespoons rice wine, a little pepper powder.

Preparing

1. Slice pork belly into 0.3cm thick slices and slice it into bite-sized pieces.
2. Julienne the onions into lengths.
3. Cut six green onions into 4cm long pieces and the other three into small pieces for garnish.
4. Mix the rest of the seasonings in the red pepper paste together to make the sauce.
5. Put the seasoning sauce in the trimmed pork and marinate it for 30 minutes so that the seasoning is evenly mixed.

Making

1. Heat a pan, pour 1 tablespoon of cooking oil, and stir-fry shredded onions lightly.
2. Heat the pan again and pour 1 tablespoon of cooking oil and stir-fry the seasoned pork over medium heat to prevent it from burning. When the pork is fully cooked, add stir-fried onions and chopped scallions and mix them well.
3. Put well-cooked pork in a bowl and put chopped scallions on top.

TIP
Spicy red pepper paste seasoning goes well with pork rather than beef.

For pork, it is best to use a little greasy pork belly. 안전놀이터  If you use lean front legs or tenderloin parts, you need to slice them into thin slices to eat them smoothly.

It’s good to marinate chicken in red pepper paste sauce and then grill it. Depending on your taste, you can also stir-fry onions, carrots, perilla leaves, and cabbage.

Food Information
Considering the Japanese consumers who prefer the soft taste of Bulgogi, the beef was sliced into thin slices to add a soft taste and seasonings well. We have made it possible to apply it according to the season so that it can be eaten with ssam to suit the local food preference. Perilla leaves are non-preferred by Japanese consumers, so be sure to exclude them.

Ingredients (4 servings)
– 500g of beef (east sirloin or tenderloin), 200g of onions (2), 20g of green onion (1 unit), 50g of enoki mushroom, side vegetables (100g of lettuce leaf vegetables, 2 pieces of green peppers, 5 pages of peeled garlic), and 42g (2TS) of ssamjang.

Material (Sauce)
– Bulgogi sauce: 72g (4TS), 0.6g (1/4ts), black pepper, 30g (2TS), pear juice (16g), ginger juice (4TS), 48g (4TS), starch syrup 38g (2TS), 14g (1TS), minced garlic 8g (1/2TS), crushed salt 3g (1/2TS), sesame oil 13g (1TS)

Cooking method
1. Pick the tender part of sirloin or tenderloin and prepare beef by cutting it thinly (5x4x0.3cm).

2. After mixing the beef with pear juice, sugar and ginger juice, add the remaining seasoning ingredients and marinate them evenly for more than 30 minutes.

3. Slice green onions diagonally to 0.5cm thick, and shred onions to 0.3cm thick. Cut the bottom of enoki mushrooms and prepare them.

4. Stir-fry meat and prepared vegetables in a heated pan. 안전놀이터
* Prepare side vegetables (leaf vegetables such as lettuce, perilla leaves, green peppers, and garlic) and mix them with ssamjang.

250g of shredded pork

2 peppers, 1/4 onions, 1 red pepper, starch powder, flavored soy sauce, minced garlic, oyster sauce, pepper oil, ginger wine, cooking wine, sugar, salt, pepper

For pork, prepare low-fat parts such as sirloin and pork neck.
You can make beef according to the circumstances of the refrigerator.
I added the indispensable peppers and spicy red peppers together.
You can add paprika or mushrooms. shredded pork to catch the distinctive smell of the nude.
Ginger wine 1. Season it with large alcohol, a little bit of minced garlic, salt, and pepper.

I’ll leave it for about 10 minutes. Let’s do it first.​
Add 1 tablespoon of starch.
If you put starch in it, the spicy taste of the red pepper japchae will be improved and the seasoning will be absorbed well.​
Mix well to blend evenly and let stand for about 10 minutes.Make the sauce.

3 tablespoons soy sauce
1 tablespoon minced garlic
2 tablespoons of cooking wine
1 tablespoon gingerbread
1 tablespoon oyster sauce
Put in 0.7 tablespoon sugar.
Mix it well.I trim the vegetables.

Cut the bell pepper into half and shred it after removing the middle seed.
When you make japchae with red pepper, it’s more delicious to cut it in a straight line than to make the texture and shape look delicious.

Four, stir-fry the ingredients to complete it.
Grease a heated pan with plenty of cooking oil and stir-fry seasoned meat.
Stir-fry the meat with chopsticks to prevent it from clumping.If it’s not enough for the liver,
Add soy sauce, add 1.5 tablespoons of red pepper oil and stir-fry to finish.
At the end, it smells like red pepper oil, and the flavor comes alive.