How to make soybean paste less salty
Soybean paste is salty, so it's less salty and delicious if you add burdock.
6 serving
Within 60 minutes
티라미슈
Ingredients
  • a roar
    180g
  • Flour
    2TS
  • crushed garlic
    1TS
  • Soybean paste
    3TS
  • cooking wine
    1TS
  • ground pepper
    suitably
  • anchovy broth
    2/3cup
  • glutinous rice flour
    2TS
  • Water
    2TS
  • Young squash
    1/3ea
  • onion
    1/2ea
  • Shiitake mushroom
    2ea
  • Cheongyang red pepper
    2ea
  • leek
    1ea
Cooking Steps
STEP 1/10
Add flour to the worm and knead it to remove impurities and fishy odors.
STEP 2/10
Wash it clean in cold water.
STEP 3/10
Drain, please.
STEP 4/10
Please make sticky rice water.
STEP 5/10
Chop pumpkin, onion, shiitake, cheongyang pepper, and green onion white.
STEP 6/10
Place worms and chopped vegetables in a pot.
STEP 7/10
Pour in minced garlic, glutinous rice water, and anchovy stock.
STEP 8/10
Add soybean paste, cooking wine, and pepper and bring to a boil.
Stir it so that the bottom doesn't burn.
STEP 9/10
Add sugar or starch syrup to taste sweet.
The delicious oolonggang doenjang is done.
STEP 10/10
Put it in the refrigerator and take it out.
The salty taste is so good when you wrap it with a wrap.
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