Sjiodengtang Sjieo Muktang Summer health food Korean beef Sji ta
Last Saturday was Chobok. It was not a food that I ate on Chobok, but I thought it was a good health food to eat on Dog Day.
3 serving
Within 999 minutes
화우록
Ingredients
  • Beef
    350g
  • fish cake
    suitably
  • Devil's-tongue jelly
    little
  • Bar rice cake
    2ea
  • leek
    3ea
  • Radish
    suitably
  • Shiitake mushroom
    3ea
  • Cheongyang red pepper
    little
  • anchovy broth
  • Korean style soy sauce
    little
  • Salt
    little
  • salted anchovies
    little
Cooking Steps
STEP 1/15
If you buy it at a mart or a meat store, most of them are trimmed, so you don't need to do it separately.
But you have to drain the blood.
You have to soak it in cold water for more than 2 hours to drain the blood.
STEP 2/15
I was pressed for time, so I boiled it as it is.
If you do it like me, boil it about three times while changing the water every 20 minutes before using it^^
STEP 3/15
This is Korean beef suji that has been boiled for 20 minutes.
Sugi is a cow's tendon.
It's based on the bovine tendon and it contains some of the flesh attached to it.
If you boil it once, the meat is cooked properly and you can cut it with scissors.
STEP 4/15
So I cut the parts that were cut with scissors into small sizes.
Throw away the boiled water and boil it with new water.
And then boil the suji again.
STEP 5/15
It got smaller, right??
I cut it to save time to make it small and boil it.
STEP 6/15
Take the boiled suji and throw away the boiled water.
And then cut it back into small pieces.
STEP 7/15
The one in the middle is the tendon in the middle, but it won't cut
To cut the tendon corresponding to the middle core, boil it for at least 2 hours.
STEP 8/15
Grind the water again, boil it again, take out the meat, rinse it in running water, and prepare it.
To enjoy the whole area gently, hold it for at least 2 hours.
STEP 9/15
Put the cut sizzie back into the pot.
I'll get some water and make sujitang.
STEP 10/15
It's radish for the broth.
Just cut it into the right size.
I cut it into quarters.
STEP 11/15
Shiitake is shaped by putting a sheath in the middle.
And take out the green onions from the freezer and use only the white part.
STEP 12/15
Prepare fish cake while the soup boils.
You can choose the fish cake that goes into Sugeo Muktang according to your preference.
STEP 13/15
Add the prepared fish cake~
I made a shape by putting a konjac in the middle and rolling it inside.
I made it because I remembered that it was in fish cake soup.
STEP 14/15
I added square fish cake to Sieo Muktang.
The square fish cake was cut in half into rectangular shapes and then cut diagonally into triangular shapes.
STEP 15/15
I cut up the candles and put them in.
I chose large rather than small because it was intended to give the spicy taste of Sieo Muktang.
** I don't think Korean beef suji is an easy ingredient to get at a meat restaurant. I went to a meat restaurant that I'm a regular customer, and they said I need to give them time to prepare. I think they are not bringing it because there are not many people looking for it. I am buying Korean beef suji in Chorong Village. Of course, it's not in the regular mart. I found it in Chorong Village, where I stopped by just in case it wasn't in Nature Dream. ** You can prepare fish cake according to your preference. I'm not going to use or avoid certain fish cakes. You can choose according to your preference.
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