Making Japanese doenjang jjigae donjiru
It was a long time ago, but when I watched a drama called Late Night Restaurant, I watched Donjiru, which always came out, and I decided to make it after a few years. I didn't learn how to cook it, but it's delicious Even if you don't season it, it seems to be a special food with the taste of ingredients and smiles.
6 serving
Within 30 minutes
순두부
Ingredients
  • Burdock
    1ea
  • Potato
    2ea
  • Radish
    1/5ea
  • leek
    1ea
  • Pork belly meat
    5ea
  • Devil's-tongue jelly
    1pack
  • Mini pine mushroom
    enough
  • a small soybean paste
    4spoon
  • Water
    4cup
Cooking Steps
STEP 1/3
First, cut the pork belly in the right amount and stir-fry it first If you're using pork neck, add a bit of cooking oil and stir-fry it. Stir-fry until the surface is well cooked You can stir-fry vegetables in the order of radish, burdock, and potato. It's best to cut them roughly.
I prepared the radish and potato, and the burdock diagonally. (The burdock was washed clean without soil and peeled off with the back of the knife.) Remove the konjac with your hands and put it in I'll stir-fry it a little bit.
STEP 2/3
First, it's good to use kelp stock 2) Put 2 spoons of miso sauce in 2 cups and boil it on low heat before boiling over high heat.
Please close the lid at this time. The real chef of the late-night restaurant drama told me on TV that you have to add soybean paste twice. Remove as much oil and foam as possible.
When the radishes and potatoes are cooked, add two more cups of water, add two more spoons of miso paste, chop the mini pine mushrooms and green onions diagonally, and boil them a little longer time.
STEP 3/3
It's simpler than I thought and we could eat it as a special meal I'm more relieved because the groom who cooked it yesterday and left early in the morning made some rice for me
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