It's like yukgaejang. Spicy tuna spring dongguk
I'm going to add another basic dish. I'm posting dishes here and there on the site, and there was a comment like this on Chungmu Kimbap Dried Radish Squid Chorim that I posted a while ago. A: Isn't Chungmu Kimbap stir-fried squid? B: Overall, his food has no basis!! Just looking at this.. I burst into laughter when I heard that there was no basis for food I laughed out loud for the first time in a while. In a way, it's not wrong. Rather than grocery shopping and making food to cook, I cook with ingredients that I have, so there are many foods that I put in what I have and what I don't have. So I made the soup with tuna cans on the sink and spring dong in the garden, and the taste of yukgaejang is spicy, so I like it
3 serving
Within 30 minutes
배고픈엄마
Ingredients
  • Spring and winter
    15piece
  • canned tuna
    100g
  • leek
    1ea
  • Red pepper powder
    1.5TS
  • Sea tangle
    5.5cup
  • Korean style soy sauce
    2.5TS
  • ground pepper
    little
  • crushed garlic
    1TS
Cooking Steps
STEP 1/8
Cut 15 spring rolls larger than the palm of an adult into 4~5 long pieces and prepare 1+1/2 zoom.
STEP 2/8
Put 100g of a can of tuna in a heated pot...
STEP 3/8
Chop 1 tablespoon of minced garlic and 1/2 of the white part of green onion and stir-fry together.
STEP 4/8
When stir-fried to taste of garlic, add 1 + 1/2 tablespoon of red pepper powder and stir-fry evenly.
STEP 5/8
Then pour 5+1/2 cups of anchovy broth from kelp and boil it.
STEP 6/8
When the soup boils evenly, add the prepared spring dong and stir it evenly to boil.
STEP 7/8
And season with 2 + 1/2 tablespoons of soy sauce...
STEP 8/8
Add 1/2 green onion and a little pepper and boil it to finish.
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