Two flavors. Braised bungeo-ppang with red potatoes
Two flavors, braised bungeo-hong potatoes, potatoes are in season these days. It is used in various dishes such as stir-fried, braised, and soybean paste stew. I took out a sleeping banger in the freezer and boiled it down together.
2 serving
Within 15 minutes
저녁노을
Ingredients
  • smelt
    2ea
  • a purple potato
    1ea
  • Cheongyang red pepper
    1ea
  • leek
    1/2ea
  • anchovy broth
    3cup
  • salted anchovies
    2spoon
  • cooking wine
    3spoon
  • plum extract
    3spoon
  • Red pepper powder
    2spoon
  • Garlic
    little
  • sesame salt
    little
  • Sesame oil
    little
Cooking Steps
STEP 1/4
Wash red potatoes, cheongyang vinegar, and green onions and cut them into bite-size pieces and prepare them with bangers. Make broth with anchovies and kelp.
STEP 2/4
Boil the trimmed bungeo and red potatoes in anchovy broth.
STEP 3/4
Add anchovy sauce, red pepper powder, cooking wine, plum extract, sesame salt, sesame oil, and garlic to make the sauce. When the banger is half cooked, add the sauce.
STEP 4/4
When it is boiled down, add green onions and Cheongyangcho at the end and finish.
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