Seafood Nureungjitang from the world
Although the ingredients are a bit unfamiliar, the cooking process is super simple if you prepare the ingredients.
4 serving
Within 60 minutes
lemonsatelier
Ingredients
  • a large river
    150g
  • scallop
    250g
  • Bok choy
    250g
  • Carrot
    100g
  • leek
    1/2ea
  • onion
    1ea
  • Mushrooms
    1can
  • canned water chestnut
  • chicken stock
    900g
  • Water
    2cup
  • Ketchup
    100g
  • Oyster sauce
    2TS
  • thick soy sauce
    1ts
Cooking Steps
STEP 1/25
A bottle of 900g of chicken brus.
STEP 2/25
1 pack of glutinous rice nurungji.
One container of nurungji made of glutinous rice is 8 servings.
STEP 3/25
There are some unfamiliar ingredients, but I usually use Coupang direct purchase.
Even if you take it out roughly, the ingredients are amazing~~
The bok choy is 250g.100g of carrots.
STEP 4/25
Cut half an onion with oyster
STEP 5/25
Cut only the white part of the green onion
STEP 6/25
Cut it sideways
STEP 7/25
Very soft and very good for the soup.
Fresh wood ear mushrooms are also delicious instead of ultra-high mushrooms.
STEP 8/25
Pour water out of the mushroom and wash it in running water
STEP 9/25
Water chestnuts with a crispy texture even when cooked.
Bamboo shoots instead of water chestnuts, okay.
STEP 10/25
Drain the water chestnuts and wash them in running water
STEP 11/25
Cut the water chestnuts into quarters.Cut the super mushrooms in half.
STEP 12/25
Four temples (250 grams).Eight prawns (150 grams) are frozen, so they are defrosted in water.
Instead of shrimp and temples, squid, conch, abalone...Anything is fine.
STEP 13/25
Slice carrots thinly.
Cut the shrimp in half, leaving the tail.
Cut the temple into quarters.
The ingredients are ready.
Cooking is easy now
STEP 14/25
Put green onions in a pan with 2 tablespoons of oil and stir-fry it When it starts to smell like green onions
STEP 15/25
Put in the temple and shrimp and when it's half-cooked
STEP 16/25
Add onions.
STEP 17/25
Turn off the heat when the onion becomes transparent.
STEP 18/25
Boiling the sauce.
The sauce is 900g of chicken brus, 2 cups of water, 2 tablespoons of 100g oyster sauce, 1 teaspoon of dark soy sauce,
(I like ketchup, so I added more.)
STEP 19/25
When it starts to boil, add the cooked seafood
STEP 20/25
Add all the other ingredients.
Turn up the heat on high heat.
STEP 21/25
When it boils, add bok choy and turn off the heat.
It's cooked with residual heat.
Fry the nurungji while the bok choy is cooked..
STEP 22/25
Nureungji should be fried at a higher temperature than normal frying temperature. Fry it while controlling the heat.
Place 4 fried nurungji in a bowl.
STEP 23/25
After the frying call.
It will increase a lot
STEP 24/25
If you pour in the sauce, it's done with the sound
STEP 25/25
It's a dish that was pretty good!
It's a hassle to prepare a lot of ingredients
As a special meal, as a nutritious meal, as a special dish, I can handle it.
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