#SpicyCooking #Rajji #Made with RajjiSeasoning #Making SoraPyoGo
I've officially. Starting with pork cutlet!!! So what should I do... When it comes to fried food, it's sweet and sour pork. I did tangsuyuk. That's for the next post~~ but what you can do in addition to sweet and sour pork!! Something that gives a simple yet spicy taste!!! The one that stimulates your appetite!! Rajji~ Rajji is made by adding hot pepper oil and pepper and stir-frying it in soy sauce It's a chicken dish. Instead, it should be fried eunbokkeum made with the sauce, not chicken.
4 serving
Within 60 minutes
강철새잎
Ingredients
  • Shiitake mushroom
    4ea
  • It's a lullaby
    7ea
  • Fried chicken powder
    30g
  • Garlic dipping sauce
    70g
  • potato starch
    1/2cup
  • Sweet potato starch
    2TS
  • Salt
    1TS
  • egg
    1ea
  • Cooking oil
    3TS
  • red pepper oil
    2TS
  • red pepper seeds
    2TS
  • leek
    2TS
  • Garlic
    2TS
  • chopped ginger
    1ts
  • Nochu sauce
    2TS
  • Red pepper with rat poop
    5ea
  • Cheongju
    1TS
  • ground pepper
    1little
Cooking Steps
STEP 1/12
Divide it into two parts. Divide shiitake mushrooms into 2 or 4 pieces depending on the size. I prepared a magic chicken powder that acts as a chicken powder.
STEP 2/12
Put chili oil in the pan, add sliced garlic, green onions, chili seeds, rat poop red pepper, minced ginger, and stir-fry them to make it more spicy and fiery.
STEP 3/12
If there is a stronger chili oil and green onion oil, add Chinese soy sauce to make it taste like fire. If you don't have Chinese soy sauce, you can just add brewed soy sauce.
STEP 4/12
As the soy sauce is fried, it naturally tastes like fire and fire.
STEP 5/12
Add a little bit of rice wine and stir-fry it. Then the sauce for the fried conch mushroom is done. It's also razzy sauce. If you put fried chicken in here, it will be razzy.
STEP 6/12
Mix potato starch and sweet potato starch and pour water. And if you mix it well and leave it in the refrigerator for about an hour, the starch and water are separated. I wonder if this method will work locally, but it's also the way Chef Lee Yeon-bok makes sweet and sour pork. Pour out the water and mix well with cooking oil and eggs. Then you'll have a crispy and chewy batter for frying. Add conch and shiitake mushrooms to the batter and mix them well.
STEP 7/12
Cover the fried conch and shiitake mushrooms with chicken powder, which is magic chicken powder.
STEP 8/12
And fry it in boiling oil. First, fry it. Take it out, shake off the oil, and fry it again.
STEP 9/12
When the oil temperature rises again, fry the conch and shiitake mushrooms again.
STEP 10/12
Take out the twice-fried conch and shiitake mushrooms and shake off the oil. When frying, it is recommended that you take it out of the oil before the dark color. Because if it's this golden color, it turns brown enough later.
STEP 11/12
Put fried conch and fried shiitake mushrooms into the prepared Rajji sauce and stir-fry them over high heat for a short time. Just stir-fry it until you think it's seasoned.
STEP 12/12
The fried conch mushroom with Rajji sauce is complete. It's a hot spicy and salty fried conch.
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