How to make Soybean Paste with Soybean Paste with Urong instead
I had boiled pork, but I didn't have enough ssamjang, so at half the price I made ssamjang with the burdock I bought.
3 serving
Within 60 minutes
재시리
Ingredients
  • a roar
    100g
  • pine nut
    60g
  • red pepper paste
    1T
  • Soybean paste
    2T
  • Ssamjang
    1T
  • Broth
    2.5cup
  • Tofu
    1/4piece
  • Sugar
    1/2T
  • onion
    1/4ea
  • leek
    1/3ea
  • Shiitake mushroom
    1ea
  • Potato
    1ea
  • Cheongyang red pepper
    3ea
Cooking Steps
STEP 1/9
Ingredient preparation: 100g of burdock meat, 1/4 onion slices,
1/3 of green onion, 1 shiitake mushroom, 1 medium potato,
3 cheongyang peppers. All vegetables have good texture
Cut it in pieces.
STEP 2/9
Put all the ingredients in a saucepan,
Put in the meat.
STEP 3/9
Add a handful of pine nuts.
STEP 4/9
Red pepper paste 1T, soybean paste 2T, remaining ssamjang 1T
Put.
STEP 5/9
Green onions, onions, radish, kelp, dried pollack, anchovies, and shiitake mushrooms
Add 2C and a half of the lost broth.
STEP 6/9
At first, it's boiling over high heat and then over medium heat
Move it and boil it as if it's being boiled down.
STEP 7/9
Cut the tofu into 1/4 pieces at the end
Put it in. The shape might get messy
I put it in later.
STEP 8/9
Instead of a seasoning that will weaken the salty taste, sugar
I'll add 1/2T and one last time
Boil it.
STEP 9/9
With warm rice.
Is there any bibimbap this big?
Ingredients for soybean paste are different depending on your food preference It tastes good even if you break anchovy powder. Beef and radish It tastes good even if you cut it into small pieces. Also, even if you add nuts It tastes much better because it has a savory taste and a chewable texture.
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