How to make soybean paste stew
Main ingredients : doinjang(20g), 20 anchobys(20g), water 3 cups, some powdered red pepper, daikon 35g, a cheongyang red pepper (10g), 1/9 green pumpkin (30g), tofu 50g, enokitake 20g
Minor ingridients : green onion 5cm(10g), garlic(crushed garlic) 1/2 tablespoons(5g).
Minor ingridients : green onion 5cm(10g), garlic(crushed garlic) 1/2 tablespoons(5g).
→ soybean paste (1) house : Replacement of bean (May I cook soybean paste soup with home but is soybean paste shall be the amount of adjustment because they are different amount of soybean paste.) (2) → potatoes, radishes (radish do in lieu of from potatoes instead.)
01. .. in gravy for anchovy and water into the pot and boiled hansokkeum of anchovy for the anchovy stock, make (400 ml). (2 cups of soup every other head and intestines of anchovy stock if we dumpBitterness is gone.) bites, flat pieces. Heat by three size cm all directions Tofu is 2 cm size for 4 Quarter by the thickness and cut squash a 0.5 cm all directions. Chungyang Red Pepper and onions, used a songsong. Enoki mushrooms to remove the stump after extorting gadakkadak.
Pour the February stock made by stewing anchovies in saucepan and and freed up the soybean paste in a sieve.
03. Put radish into the pot and boil until the radish overdone.
Yes.Put squash and bean curd, peppers, onions, enoki mushrooms, red pepper with the 04 and boil for. (skim off the scum that rises at middle middle.)
You can meet Korean bowl :
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