Making Chinese food using HACCP ingredients!!
These days, it's hard to eat outside due to COVID-19, so I thought about making it for grandparents who like Chinese food, but for grandparents who need jajang tteokbokki and protein instead of jajangmyeon, I made sweet and sour pork using tofu and shiitake mushrooms.
4 serving
Within 120 minutes
-아임스카이
Ingredients
  • Pork
    450g
  • Cabbage
    200g
  • onion
    1/2ea
  • Carrot
    1/2ea
  • leek
    2ea
  • square fish cake
    4piece
  • Rice cake
    20ea
  • Vienna sausage
    10ea
  • egg
    3ea
  • Garlic
    1T
  • Black bean powder
    5T
  • Water
    30ml
  • Water
    500ml
  • Cooking oil
    1T
  • Tofu
    300g
  • Shiitake mushroom
    5~6ea
  • potato starch
    10T
  • onion
    1/4ea
  • Carrot
    1/3ea
  • canned fruit
    100g
  • Soy sauce
    1.5T
  • Vinegar
    1.5T
  • Sugar
    3T
  • Water
    250ml
  • Salt
    1little
  • Cooking oil
    30ml
  • Pickled radish
    300g
  • leek
    20g
  • Red pepper powder
    1T
  • Sesame oil
    1T
  • Sugar
    0.5T
  • Sesame
    0.5T
  • Garlic
    0.5T
Cooking Steps
STEP 1/11
[Jjajang tteokbokki] Prepare tteokbokki, fish cake, Vienna sausage, jajang powder, pork, onion, carrot, green onion, boiled egg, and water.
STEP 2/11
First, boil the egg for about 12 minutes and soak it in cold water.
Wash the rice cake and parboil the Vienna sausage and fish cake with hot water. (3 minutes)
Cut fish cake, green onions, onions, cabbages, carrots, and meat into bite-size pieces (10 minutes)
Make 5T of the black bean powder and melt it with lukewarm water. (2 minutes)
STEP 3/11
Add a little bit of cooking oil and stir-fry the meat. If the redness of the meat disappears, add onions, carrots, and cabbage and stir-fry it (15 minutes)
Cabbage loses its breath, onions become transparent, and carrots reduce the heat slightly to low heat when chopsticks enter when poked.
Add the melted jajang powder, add 500mL of water, add half a spoon of minced garlic, boil it, and then add green onions. At this time, set the heat higher than the medium heat (5 minutes)
STEP 4/11
When the jajangmyeon is boiled to a certain extent, add rice cake, fish cake, and sausage and boil it again for 5 minutes.
Put it on a plate and put the egg on top
Jjajang tteokbokki is done!
STEP 5/11
[Tofu shiitake tangsuyuk] Prepare tofu, shiitake mushrooms, and starch.
STEP 6/11
Drain the tofu, drain it, and cut it into bite-sized pieces.
Season the cut tofu with salt.
Wash the shiitake mushrooms once.
Heat the pillar of shiitake mushrooms and cut them into quarters.
Heat the pan with oil.
Put starch on it and fry it in the order of tofu and shiitake mushrooms.
Remove starch when it becomes transparent.
Place the fried ones on the kitchen bowl and drain the oil.
STEP 7/11
Slice onions thinly and cut carrots whole.
Fruits cocktail drains the water.
Boil 1.5T of soy sauce, 1.5T of vinegar, 3T of sugar and 250mL of water..
When it's boiled enough, add the onion, carrot, and fruit cocktail and bring to a boil.
Before turning off the heat, dissolve the starch water and adjust the concentration,
STEP 8/11
Put tofu and shiitake mushrooms on a plate and put the boiled sauce.
Tofu, shiitake mushroom tangsuyuk is done!
STEP 9/11
[Seasoned radish] I'll prepare pickled radish.
STEP 10/11
Rinse the pickled radish twice and squeeze it. (3 minutes)
Put the green onion sideways. (1 minute)
Add red pepper powder, sesame oil, garlic, sesame seeds, and sugar and mix them (3 minutes)
STEP 11/11
Add the sauce and mix it. Lastly, sprinkle sesame oil on top. (1 minute) Seasoned pickled radish is done!
I think it would be good to make it when you think of snacks!! 1. Fish cakes contain calcium sorbate, so use cold water or blanching! 2. Sausage contains antioxidants, oxidants, preservatives, and potassium nitrite, so make cuts and blanch it in boiling water for 15 seconds! 3. Pickled radish contains sodium saccharin, glacial acetic acid, edible tar pigments, and sweeteners, so soak it in a cold lump for 5 minutes and use it! 4. Since tofu is processed into a pack, rinse it in cold water with antifoaming agent and disinfectant in the pack, and pour bottled water and store the remaining tofu!
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