Dorumuk jjigae
Dorumuk is in season from November to December. A lot of people think of Dudomuk as Muk. It's not muk but fish. The etymology of Dorumuk was that during the Japanese Invasion of Korea in 1592, King Seonjo accidentally tasted a fish named Muk, and ordered that the fish named Lee Muk be renamed Sweetfish after eating it very deliciously. Later, after the war, I ate sweetfish again, but it was tamed by royal food, so the taste of sweetfish was terrible, so what I said changed from doromuk to doromuk. To choose a bamboo stick, choose the one that is elastic and firm when pressed. I'll make Dorumuk jjigae with full of dorumuk.
4 serving
Within 60 minutes
밥심은국력
Ingredients
  • Stealing ink
    5ea
  • Radish
    1.5handful
  • onion
    1/2ea
  • Tofu
    1/4piece
  • leek
    1ea
  • Cheongyang red pepper
    1ea
  • Red pepper
    1ea
  • Water
    1L
  • Soybean paste
    1/3TS
  • Red pepper powder
    2TS
  • Cheongju
    2TS
  • Korean style soy sauce
    1TS
  • crushed garlic
    1.5TS
  • Korean style soy sauce
    1TS
  • ground pepper
    little
  • Salt
    little
  • red pepper paste
    1TS
Cooking Steps
STEP 1/9
Get ready to steal. The soup tastes better when you boil it with a bamboo skewer.
STEP 2/9
The method of preparing dorumuk first cleans the dorumuk in light salt water. Then, cut the fins and tail with scissors. Put a little bit of a sheath under the head and take out the intestines. At this time, if you put in a large sheath and take out the intestines, all the eggs will pop out later, so the point is to make fewer sheaths.
STEP 3/9
Cut the radish into flat pieces and cut the onions into large pieces. I use the leftover onions, so the shape is less pretty. Cut tofu into cubes and slice green onions, cheongyang peppers, and red peppers diagonally. It's better to add crown daisy or water parsley.
STEP 4/9
Pour 1 liter of water into a pot and boil the anchovy kelp pack for 10 minutes. These days, the soup comes out quickly with the anchovy kelp pack. Put radish and onion in here. Boil the radishes and onions until they are cooked transparently.
STEP 5/9
Remove the anchovy kelp pack.
STEP 6/9
Add half of the sauce and mix it.
STEP 7/9
Add the marinade and add the remaining sauce when the marinade is slightly cooked on the outside and slightly swollen. If you put the broth in the pot and make it clean, the seasoning will go in. It's convenient to wash the dishes, too. Don't cook it over high heat because it's tender. The flesh is going to pieces.
STEP 8/9
I'm going to add tofu.
STEP 9/9
Add green onions and peppers and boil for another 2 to 3 minutes. Dorumuk-jjigae is done.
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