Making a neat sujiyuk suji saucer hangover soup
I like chewy suji and tendons. The style of beef and rice soup at the famous Daegu restaurant in Hampyeong I thought of it, so I took advantage of the situation I made it.
6 serving
Within 999 minutes
안찌롱의레시피
Ingredients
  • Beef crisis
    600g
  • Suji (meaning 'ssi'
    600g
  • Radish
    1/4ea
  • leek
    1ea
  • Whole pepper
    15~20ea
  • Garlic
    6~7piece
  • onion
    1/2ea
  • leek
    1ea
  • oyster mushroom
    1pack
  • Shiitake mushroom
    10g
  • Red pepper powder
    5spoon
  • ground pepper
    1ts
  • Korean style soy sauce
    3spoon
  • Cheongyang red pepper
    2ea
  • Bean sprouts
    300g
  • Radish
    1/4piece
  • thick soy sauce
    1ratio
  • Dallae (meaning 'dallae')
    1pack
  • Bottled water
    2ratio
  • Cheongyang red pepper
    1ea
  • crushed garlic
    2~3piece
  • leek
  • Sesame
    1spoon
  • fine red pepper powder
    1spoon
  • Vinegar
    1spoon
  • Sesame oil
  • a beautiful forest
    1spoon
Cooking Steps
STEP 1/13
It was aired on "The Three Great Heavenly Kings"
Korean beef jjamppong
I thought I should visit this place on my way to Tongyeong because it was fascinating.
STEP 2/13
At first glance, bean sprouts, a little bit of Seonji, and beef are cut into rough pieces. Why jjamppong!!
There's rice and noodles inside.
The thick beef, rice, and noodles go well together, and the taste was very clean.
I wanted to make it similar at home, so I made it with my favorite ingredients.
STEP 3/13
First, you have to drain the blood from the arong and suji!!!
Soak the suji and arong in cold water for about an hour to drain the blood.
STEP 4/13
Boil the blood-drained suji and seashimi for 2 to 3 minutes and hang it with cold water to remove impurities.
You need this process to make a clean broth! If you don't go through this process, you have to remove the foam from time to time, so you have to do it even if it's annoying!
STEP 5/13
Add green onion and pepper garlic radish and boil for about an hour.
I boiled it for a while to remove the impurities, so there's nothing to worry about.
STEP 6/13
Boil it for an hour and a half, cool it down for a while, and cut it into big pieces.
I cut the suji into small pieces to make it easy to eat. (You'll see why I cut it into small pieces later, but I'll blow it twice later.)
The reason why the meat is big is because it has a lot of selfishness in it'
STEP 7/13
Ready to mix with seasoning.
To be honest, it's really good if you dip this in the sauce!!!
STEP 8/13
Green onions, oyster mushrooms, shiitake mushrooms, minced garlic, chili powder, pepper, and cooking wine. Add ingredients on top of soy sauce ginger powder, cheongyang red pepper, etc. and mix with hands.
When you make Jeolla-do-style yukgaejang, you cook it like this
They put bracken and taro more than bean sprouts or radish
Season the meat well and leave it for a while.
(The reason why you don't season the soup right away is to make the seasoning cut.)
STEP 9/13
Remove the boiled broth ingredients, cut the radish into large pieces, and put all the seasoning and mushrooms into the broth that boiled the suji and the suji, and boil it again for about an hour. Put the bean sprouts away and boil one more salt to season them with salt and red pepper powder!
The soup is delicious even if you eat it on the day, but the next day, the seasoning is cut off by the suji and vegetables and the gelatin from suji, so the next day is real.
STEP 10/13
At night, I only take out sizzi and eat it as a side dish. It's spicy and chewy and delicious.
The radish is well-cooked and seasoned.
Having a drink with ripe radish and hard-boiled pork makes me drink well!!
STEP 11/13
I'll put some dallaejang on top of it and have a drink.
With suji suyuk and sesangsal
It's very good if you eat it together.
I had a drink the day before
I'll have to relieve my hangover the next day, right?
STEP 12/13
I'm going to make a little of the soup that I boiled hangover soup yesterday.
The soup is well cut on the sideburns and suji, and the soup is thick and doesn't turn around!!
STEP 13/13
It's also delicious to boil the noodles and eat it with rice like rice.
I ate it every morning like I cooked beef soup at home
It's a hassle to do it. That'
I think I can eat it every day without getting sick of it.
Personally, I like suji very much. It takes a long time to prepare and eat. It's tricky It's always delicious and chewy as much as it takes! I made it in a marketplace rice soup style using the Sujiwa situation. If you want to eat something chewy, you can eat it on the day Sujiwa, which became soft with plenty of seasoning the next day, is also delicious. For the Sujiwa incident, we used second-class Korean beef, Arongjian and Suji The low-grade situation and sujido are in good condition, and the cost-effectiveness is good
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