Korean Tendon Using Ginseng
The combination of sweet and salty that's popular these days! A fantastic combination of spicy seasoned vinegar that holds the sweetness!! It's easy to enjoy and taste at home I made Korean Tendon!!
1 serving
Within 60 minutes
suyeon333
Ingredients
  • Beef
    150g
  • Ginseng
    1ea
  • Eggs
    1ea
  • a real wave
    1/2ea
  • enoki mushroom
    30g
  • dried bonito
    20g
  • Sea tangle
    1ea
  • instant rice
    1serving
  • onion
    1/2ea
  • Sesame leaf
    5piece
  • Garlic
    4ea
  • Radish sprouts
    10g
  • Ginseng
    1ea
  • Cucumber
    1/2ea
  • Carrot
    1/2ea
  • onion
    1/2ea
  • Ginseng
    2ea
  • pepper
    1/4ea
  • onion
    1/2ea
  • Eggs
    2ea
  • Shrimp.
    2ea
  • lotus root
    2ea
  • Soy sauce
    1T
  • cooking wine
    1T
  • Cheongju
    1T
  • Sugar
    1T
  • Cooking oil
    0.5L
  • Sesame oil
    1t
  • Sesame
    1t
  • potato starch
    2cup
  • Frying flour
    1/4cup
  • Eggs
    1ea
Cooking Steps
STEP 1/15
Prepare the ingredients for the dish. (Some ingredients are not included in the picture.)
STEP 2/15
Prepare 2C water, katsuobushi, and kelp.
STEP 3/15
Add water kelp, boil it, and when it boils, remove the kelp and add katsuobushi.
STEP 4/15
Add katsuobushi, turn off the heat, and filter it on a cloth to make the first soup.
STEP 5/15
Slice one ginseng, chop garlic, shred the remaining green onions, enoki mushrooms, onions, and perilla leaves into 4cm pieces, slice the beef thinly, and dissolve an egg.
STEP 6/15
Prepare 1/2C+ soy sauce 1T+cooking wine 1T+sugar 1T.
STEP 7/15
Pour cooking oil on a pan and stir-fry ginseng, beef, minced garlic, and 1 tablespoon of refined rice wine.
STEP 8/15
When the meat is cooked, stir-fry the onions, add the prepared seasonings, and boil over low heat.
STEP 9/15
Add enoki mushrooms and green onions, add eggs, boil and finish.
STEP 10/15
Chop ginseng, carrots, onions, and cucumbers.
STEP 11/15
Mix the shredded ingredients with red pepper paste, sesame seeds, and sesame oil to make seasoned red pepper paste.
STEP 12/15
Prepare ginseng slice, bell pepper (2cm wide, 4cm long), onion (half-slice, fixed with toothpick), shrimp (remove internal skin without head, tail, salt and pepper), and 1 egg.
STEP 13/15
Mix 1 egg yolk + 1/2C water + 1/4C cheddar starch + 1/4C frying powder to make batter.
STEP 14/15
1. Coat the ingredients with starch powder, coat them with frying clothes, and fry them at 180 degrees (break the eggs right away and fry them)
STEP 15/15
Put rice in a bowl, put donburi on it, put fried food on it, decorate it with perilla leaves and radish sprouts, and finish it with seasoned vinegar.
- If you marinate the meat, the taste becomes richer! - Ginseng can be bitter, so please put it in sugar water!
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