Palbochae... Cook do papaoTips for utilizing difference sources
I made Palbochae deliciously with the retort food Cookdu. I'm using a lot of free gift sauce from the cooking class these days. lol
2 serving
Within 30 minutes
elliws재원맘
Ingredients
  • Pork
    60g
  • Shrimp meat
    1cup
  • grape seed oil
    1T
  • a restaurant
    1t
  • Sesame oil
    1drop
  • Sesame
    little
  • dried shiitake mushroom
    3ea
  • Bok choy
    3piece
  • full cabbage
    1bowl
  • onion
    1/2ea
  • Green pepper
    1ea
  • leek
    3T
  • Garlic
    1piece
  • Ginger
    1/2piece
Cooking Steps
STEP 1/19
Cookdu Papao Chai Sauce.. (to be released at a large mart at the end of April) This is the sauce where you can make Palbochae. The base taste is excellent, so you can easily make Palbochae, a Chinese one-piece dish, at home.
STEP 2/19
Soak dried shiitake mushrooms. When I made all-around broth, I made it soft by putting in a dry logo.
STEP 3/19
When shiitake mushrooms become soft, take them out, cool them down, remove the pillar, put them back in the broth, and slice the mushrooms.
STEP 4/19
Blanch bok choy with 0.3t of salt in boiling water. Put it in from the head. Blanch it for 10 seconds.
STEP 5/19
Take blanched bok choy out of a sieve, rinse it with cold water, soak it in cold water, and tear it off one leaf at a time. (If bok choy is big)
Use small bok choy in half.
STEP 6/19
Cut the yellow cabbage into bite-sized pieces.
STEP 7/19
Chop up the ginger and garlic they sell. Cut the green pepper into small pieces, soak it in water, and take it out. (Remove the red pepper seeds) Shred the onion in half.
STEP 8/19
I think 1 cup of shrimp meat is better for bulgogi than for pork belly. (It's light because it's not greasy.) Cut the pork into bite-sized pieces.
STEP 9/19
The basic ingredients and how to make them are detailed on the back of the cookdu sauce.
STEP 10/19
Put 1T of oil on a heated wok and stir-fry spicy vegetables over low heat. (Green onion, garlic, ginger, onion)
STEP 11/19
If it smells like garlic...Put in the pork. with wooden chopsticks
Stir-fry it while stirring.
STEP 12/19
When the meat is half cooked...Add shiitake and cabbage first and stir-fry them over medium heat. When the cabbage is out of breath, add bok choy.
STEP 13/19
Add the thawed shrimp and stir-fry it for 5 more seconds.
STEP 14/19
Add the sauce. It's lumped together like flour paste. Beat well and mix quickly.
STEP 15/19
My secret...Add a ton of onion salad and turn off the heat. @6846991
a drop of sesame oil
STEP 16/19
Put the palbochae on the finished plate. (Dabbing on sesame seeds)
Add green peppers to taste.
If you like the light taste, it's the same
If you like it very slightly spicy, add green pepper.
STEP 17/19
Korean table d'hote > Palbochae, spinach, salted shrimp, zucchini, kimchi, green onion kimchi, and egg soup were served together.
STEP 18/19
Onion & Egg Soup Recipe for Chinese Food @6852206
STEP 19/19
You can also serve white rice and Palbochae like rice topped with rice.
The sauce looks like flour paste..The taste was similar to the Palbochae you eat at a Chinese restaurant.
Make sure to add ginger. It's good for instant food. If you don't have ginger, add 1t of ginger liquor to the meat. Palbochae should be balanced with a soft texture. When you add carrots, slice them thinly and cook them without turning. My special secret recipe, Onion Restaurant: @6846991
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