How to make the best naengi doenjang sujebi
You're tired of it, right? I've only been posting Naengi dishes for a few days. I think you're looking forward to other interesting dishes other than naengi, but today is the day to introduce the last naengi dish. The reason why I keep making naengi dishes these days is because I have a lot of naengi at home. When I finished eating the naengmyeon I bought at the market, my grandmother who lives next door gave me a basket called naengmyeon from the field. Thank you for just giving it to me, but thank you so much for cleaning it up, but if you imagine it, it's not a basket. "Oh, this much?" A basket that looks like a couple of baskets. So to eat naengi quickly, I make naengi dishes for more than one meal a day, but today I made naengi doenjang sujebi and ate it. Among the naengi dishes, naengi doenjang sujebi is pretty good, so you should try making it too. Then I'll tell you how to make Naengi Soybean Paste Sujebi right now.
2 serving
Within 30 minutes
동주
Ingredients
  • Shepherd's purse
    2handful
  • Sujebi
    150g
  • Depory
    5ea
  • Shiitake mushroom
    2ea
  • Red pepper
    1ea
  • Cheongyang red pepper
    1ea
  • leek
    1/3ea
  • Soybean paste
    2T
  • crushed garlic
    1T
  • Salt
    little
Cooking Steps
STEP 1/9
Wash the naengi clean in running water and cut it in half if the roots are thick.
STEP 2/9
Chop green onion, cheongyang red pepper, and red pepper diagonally.
STEP 3/9
Slice shiitake mushrooms thinly.
STEP 4/9
While preparing the ingredients, you can prepare the broth, but put the dipori in cold water, boil it for about 10 minutes, and sieve it.
STEP 5/9
Dissolve 2T of soybean paste in the prepared broth and boil shiitake mushrooms.
STEP 6/9
When shiitake mushrooms are fully cooked, add sujebi and boil.
STEP 7/9
If sujebi is more than 80% cooked, add the naengmyeon and boil it.
STEP 8/9
When Naengi dies, add 1T of soy sauce and 1T of minced garlic, and season the rest with salt.
STEP 9/9
Add green onion, red pepper, and cheongyang pepper and boil it for about 20 more seconds to complete the cold soybean paste sujebi.
The soup is guaranteed because the dipori broth is tenderized, and the doenjang is dissolved and shiitake mushrooms are added to the dipori broth. And today's star is Naengi, so of course it's good, right? It can't be tasteless. Green onions and cheongyang peppers were added to create a cool and refreshing taste, but you can add more cheongyang peppers. I thought about whether to add one or two, but the Cheongyang chili pepper I added wasn't that spicy, so I thought it would be okay to add two.
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