#Sumi's Side Dish #Making webfoot octopus shabu-shabu #Jukkumi s
I put Sumine's side dish Jjukumi shabu in the broth that was boiled with anchovies I put shrimp shell, shrimp head, shiitake mushroom column, cabbage wick, natural seasoning, etc. in the natural seasoning It's made by dissolving the bean paste with the broth. I tried jjukumi shabu shabu in Yeosu. And shrimp shabu shabu. The ingredients are spinach and cold noodles. Because jjukumi is in season in spring, and spinach and naengi are in season in spring. Of course, cockles are also in season in spring. I'm going to take it!!! After eating, put spinach and naengmyeon in the well-boiled soybean paste broth It's a menu of Sumine side dishes made with webfoot octopus, but it's not Sumine side dishes at all It's jukkumi shabu shabu.
4 serving
Within 30 minutes
강철새잎
Ingredients
  • Webfoot octopus
    5ea
  • Octopus
    2ea
  • Shepherd's purse
    1handful
  • Spinach
    1/3pack
  • Seafood seafood soup pack
    1L
  • a burial ground
    1TS
  • crushed garlic
    1TS
  • leek
    1TS
  • King oyster mushroom
    2ea
Cooking Steps
STEP 1/7
Boil the soybean paste in seafood broth with various ingredients.
STEP 2/7
I put the mushrooms in my house.
STEP 3/7
I thought 5 webfoot octopus would not be enough, so I prepared 2 large octopus.
STEP 4/7
I prepared spinach and naengmyeon to get the energy of spring. In Yeosu, they put this in the spring shabu shabu.
STEP 5/7
When it boils up, add spinach in addition to naengi, and when it boils up again, add jjukumi.
STEP 6/7
It's boiling and I added jjukumi and octopus. As expected, that's how it's bubbling up. For your information, the octopus is frozen, so along with all the intestines, the ink has been removed. The webfoot octopus is not a living thing, but thawed, so I trimmed it and put it in. So the broth won't turn black, but I want to let you know that it's better to turn black. Because you put in a living thing, it means that the intestines and ink are all fresh.
STEP 7/7
In addition to the savory scent of soybean paste broth, the scent of naengi is strong, and spinach, webfoot octopus, and octopus can be dipped in red pepper paste or wasabi soy sauce. I recommend ssamjang. It tastes better when you dip it in ssamjang.
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