Making a simple fish-flavored donggo at home. (Chinese dish)
I tried Eohyang Donggo at a Chinese restaurant called Ililhyang and made it right away. And it's the second fish-flavored donggo that I made with a more secure recipe. It's much better than the first recipe! I think it'll be good as a housewarming food
3 serving
Within 60 minutes
박숑이
Ingredients
  • Shrimp.
    200g
  • Steamed beef
    200g
  • Shiitake mushroom
    7~8ea
  • Butter
    2T
  • Eggs
    1ea
  • potato starch
    1T
  • enoki mushroom
    1pack
  • onion
    1/2ea
  • Garlic
    3piece
  • Paprika
    1/2ea
  • Srirachasus
    1T
  • Ketchup
    2T
  • the head of a team
    1T
  • Oyster sauce
    1T
  • fermented soybean lump
    1t
  • Soheung-ju (Sohung-ju)
    2T
  • potato starch
    5T
  • olive oil
    little
Cooking Steps
STEP 1/13
Cut vegetables into thin slices
STEP 2/13
Shrimp meat will defrost it
STEP 3/13
I'll pass the shiitake mushroom on the previous day
(You don't have to call it if you write a live note.)
STEP 4/13
Chop the shrimp into small pieces with a knife
(Food processor available)
STEP 5/13
Add minced shrimp + minced beef + butter + potato starch + 1 egg and beat
STEP 6/13
Squeeze the water out of the soaked shiitake mushrooms
Sprinkle potato starch on top
(Role of Adhesive)
STEP 7/13
On top of that, make the dough into a circle and put it on top
STEP 8/13
And then sprinkle potato starch on top of that
STEP 9/13
Fry it in 170 degrees oil
STEP 10/13
Use chopsticks to make sure that it's cooked well!
If blood doesn't come up when you poke it with chopsticks, it's ripe!
STEP 11/13
Put olive oil in a pan and stir-fry onion, garlic and dried meju.
(Dried meju may be omitted)
STEP 12/13
Add mushrooms and paprika and stir-fry them
Add the sauce, stir-fry it together, and pour the water
STEP 13/13
Once the sauce boils, divide the potato starch water into 3 times.
(Be sure to dissolve the starch water when boiling.)
It's less dry and the combination is better than when it's just meat with shrimp and meat in it!
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