#AguCooking #NaturalAgu #Making Agujiritang #Agujiritang that gi
I bought a frozen, natural-made bag, but it was also fresh It's not spicy fish stew or steamed monkfish, I made Agujiritang with a light and thick soup. I simply put radish in the broth, put agu, and season it with salted shrimp and anchovy sauce The important thing is that we added Cheongyang red pepper to give it a spicy taste. That way, you can get rid of the fishy taste. It tastes better, too. In the South Sea, it was thick and semi-dried I ate rockfish jiritang, and they made it like this. It's really refreshing It was spicy and delicious. So I tried it out. ^^
4 serving
Within 30 minutes
강철새잎
Ingredients
  • Oh, my
    1kg
  • water parsley
    1pack
  • Radish
    1/5ea
  • Bean sprouts
    1pack
  • crushed garlic
    2TS
  • Cheongyang red pepper
    2ea
  • Red pepper
    1ea
  • Scallions
    3ea
  • salted shrimp
    3TS
  • salted anchovies
    1TS
  • Soju
    2TS
  • Seafood seafood soup pack
    1.5L
Cooking Steps
STEP 1/7
It's Hwangtae-yuksu, a natural seasoning. It's white. It came out well. The stock ingredients are kelp, fried dried shrimp, fried anchovies, dried mussels, and shiitake mushroom powder. Add dipori, smoked anchovies, green onion roots, dried pollack head, and cabbage wick to it, boil it over high heat, and transfer it to medium heat to make a subtle thick broth. I make a lot of them all at once and put them in a bottled water bottle and keep them refrigerated for convenience.
STEP 2/7
Boil radish in this broth. The cool taste of radish is good, too. Radish and water parsley are essential for Jiri-tang.
STEP 3/7
It's a frozen, natural product, but I put it in the refrigerator and defrosted it naturally. If you don't have time, please defrost it in cold water. Add to the thawed broth. Add soju, cheongyang red pepper, red pepper, chives, and minced garlic and boil them. If you have rice wine, you can add it. It's to catch the fishy taste.
STEP 4/7
The color of the soup gradually turns white and when it boils, remove the filter and add bean sprouts. Season with salted shrimp and anchovy sauce.
STEP 5/7
If you boil it gently over medium heat, it becomes a white soup that looks like beef bone. Lastly, add water parsley.
STEP 6/7
Put the water parsley in and turn off the heat right away. You can drink water parsley with residual heat. If you think it's weak after tasting it, you can season it with anchovy sauce or salt.
STEP 7/7
It's a cool and spicy agujiri soup with the best soup. It's spicy because there's chili pepper in it. As for the broth, the rich taste from the monkfish was the best. It's cool, plump, and chewy.
Cooking review
5.00
score
  • 592*****
    score
    Thank you. They put mugwort instead of water parsley. It's delicious~^^
    2023-12-27 18:37
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