#What am I going to eat today? #Make chamnamul yubu yubu #Cool a
It's called Ichibangdashi, which is a basic Japanese broth with kelp and katsuobushi. It's similar to our anchovy broth. We add Japanese soy sauce to season it, but since there is no Japanese soy sauce, we mixed Korean soy sauce with tuna sauce. It's like chamnamul yubu-tang with soup. So it's very delicious even if you put noodles in it.
2 serving
Within 30 minutes
강철새잎
Ingredients
  • Water
    500ml
  • Sea tangle
    2piece
  • dried bonito
    1cup
  • frozen fat
    2piece
  • Chamnamul (Chamnamul) (Chamnamul)
    150g
  • Korean style soy sauce
    1t
  • the liquid of tuna
    1t
  • Sugar
    little
Cooking Steps
STEP 1/14
Put the kelp in lukewarm water and remove the kelp when it boils. If you are boiling kelp in cold water, please make kelp broth over medium heat. The broth that is boiled over medium heat gives it a much deeper taste. Remove the kelp and turn off the heat.
STEP 2/14
Put katsuobushi in the broth from which the kelp was taken out, and boil it for 1 to 2 minutes before removing it, and the basic Japanese broth, Ichibangdashi, is completed.
STEP 3/14
Add soy sauce, tuna sauce, and sugar to the finished Ichibangdashi and mix them well. You can make a lot of this broth and keep it in the refrigerator and use it for udon or buckwheat soba, or you can use it as a soup or soup stock. So I made more.
STEP 4/14
Trim and wash the chamnamul and drain it. I think you can use about 1/2 of the amount of chamnamul sold at the regular mart.
STEP 5/14
The leaves of the chamnamul are separated from the stems by first removing the leaves are separated.
STEP 6/14
Cut the stems of chamnamul into 4cm pieces.
STEP 7/14
Cut the leaves of the chamnamul into 2~3 pieces.
STEP 8/14
First, blanch the frozen fat in boiling water. I like fried tofu, so I blanched it a lot!!! Remove the blanched fried tofu, wash it in cold water, and squeeze the water completely.
STEP 9/14
Put the fried tofu that was washed and squeezed in cold water in a kitchen towel and squeeze it again. Fried tofu is fried tofu, so it can go bad easily. So make sure to squeeze the water out.
STEP 10/14
Chop the fried tofu and prepare it. If you put it in the soup, the fried tofu will swell, so cut it into thin slices.
STEP 11/14
It's already seasoned!!! Put it in a pot and add fried tofu when it boils.
STEP 12/14
When it boils up, turn off the heat and add chamnamul. This is because chamnamul can be cooked with residual heat.
STEP 13/14
Add the chamnamul and cook it with the lid closed. If you open the lid after a minute or two, you will be able to make a savory and savory braised chamnamul. You don't have to cook the chamnamul thoroughly, just think of it as blanching it slightly.
STEP 14/14
Put the braised chamnamul with the soup. You can adjust the amount of soup to suit your taste, but the soup is much cooler. What should I eat today? I'm done with braised chamnamul and fried tofu
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