Gochujang jjigae, spicy soup
Thanks to the barley tea, the dryness of the red pepper paste is gone~ The soup that is relieved by the spicy taste. Also, the meat's savory taste is added, so I keep working on it. (Refer to the altaran recipe)
4 serving
Within 60 minutes
가루씨
Ingredients
  • Tofu
    600g
  • Pork
    450g
  • leek
    1ea
  • onion
    1/2ea
  • enoki mushroom
    1/2ea
  • Green pepper
    1ea
  • Red pepper
    1ea
  • Cheongju
    2T
  • ginger juice
    1t
  • ground pepper
    little
  • red pepper paste
    7T
  • Garlic
    2T
  • Sesame oil
    1T
  • barley tea
    700ml
Cooking Steps
STEP 1/10
Chop 350g of pork into 100g (for soup) into bite-size pieces. Then add the seasoning ingredients and mix well.
STEP 2/10
Cut tofu into 1.5cm thick pieces. (Slightly thick)
STEP 3/10
Shred onions, cut green onions and peppers sideways, and cut off the roots of enoki mushrooms.
STEP 4/10
Put 1T of sesame oil in a preheated frying pan and stir-fry the pork over high heat for 1 minute,
STEP 5/10
Add minced garlic and stir-fry for another minute.
STEP 6/10
When the meat is well cooked, lower it to medium heat, add red pepper paste and stir-fry for 3 minutes.
STEP 7/10
Put tofu and warm barley tea in here and boil it for 15 minutes.
STEP 8/10
If you take out the impurities that float over the soup in the middle, you can enjoy the clean soup.
STEP 9/10
After 15 minutes, add green onions, onions, and peppers and boil for another 5 minutes,
STEP 10/10
Add the enoki mushrooms and boil it for another minute, and that's it.
Based on T = 15cc, t = 5cc.
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