Sanjeok Kimchi Stew / Chuseok Food Processing / Chuseok Food Rec
Among holiday foods, when sanjeok cools down, all the gravy is drained and only the texture of the meat is left. crying My husband still eats it as a side dish because it's delicious, but when I see such sanjeok, I don't have any desire to eat it. I made kimchi stew with cold sanjeok this time!
2 serving
Within 30 minutes
미소m
Ingredients
  • Kimchi
    1/2ea
  • Red pepper powder
    2spoon
  • Bandit
Cooking Steps
STEP 1/6
Pour about 6 cups of rice water into a paper cup. Just water is good too. Boil the water.
STEP 2/6
Cut kimchi and sanjeok roughly with scissors and put them in.
STEP 3/6
Add 2 spoons of red pepper powder.
STEP 4/6
Boil the kimchi until it's soft and the meat is gone. I boil it over low heat for a long time. Turn off the heat when a cup of soup boils down with a paper cup.
STEP 5/6
** Before turning off the heat, I looked at the jeon and there were only three dongtaejeon left, so I just put it in roughly and boiled it. It just tastes like jjigae...
STEP 6/6
Sanjeok/Jeon Kimchi Stew is done!
Please refer to my blog for detailed recipes! https://blog.naver.com/rntrntrnt00/221369954354
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