#ChonggakKimchi #MakingChonggakKimchiJjigae #SimpleMakingChongga
Chonggak kimchi is coming to an end. If it's cooked a lot, I don't eat it well if I take it out to eat it. So I made it into a stew. If you mix radish salad and radish kimchi Add plum extract, sesame oil, and natural seasoning I added water, not broth. Natural seasonings include anchovies, dried mussels, dried shrimp, dried shiitake mushrooms, kelp, etc It's a natural seasoning made by frying and grinding. If you put it in, you don't have to put in the broth. It's good to mix it with rice It has a chewy texture that's good to eat with ramen noodles It's Chonggak kimchi stew.
6 serving
Within 30 minutes
강철새잎
Ingredients
  • Kimchi
    8ea
  • Kimchi
    1ladle
  • radish greens
    3chopstick
  • Bean sprouts
    1chopstick
  • Sesame oil
    2TS
  • plum extract
    1TS
  • a natural seasoning
    3TS
  • Water
    700ml
Cooking Steps
STEP 1/4
I added Chonggak kimchi and radish salad kimchi and seasoned bean sprouts left, but you don't have to add them, but it's better if you just add fresh bean sprouts. I'll put in the natural seasoning. Add sesame oil and plum extract. If you don't have plum juice, replace it with sugar.
STEP 2/4
Pour water and boil it over high heat. Boil it up, wait a little longer, then transfer it to medium-low heat and cook it gently. So that the rich soup can come out.
STEP 3/4
The color of the soup has changed. Radish is crunchy, but it's turned into a soup color. If it's boiled this much, it's done.
STEP 4/4
You can eat it with a pot, but it's for eating alone at this time, so I put this much in to eat only this one.
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