[hlife]

[ 안동찜닭 ] (2~3인분)

– 주재료
닭고기(1마리/ 닭볶음탕용), 감자(200g), 대파(30g), 양파(230g), 당근(50g), 시금치(50g), 불린 넓적 당면(불리기 전/150g)

양념 재료
다진 생강(2t), 흑설탕(2T), 크게 썬 청양고추(2개), 물(3컵/600ml), 베트남 고추(4개), 갈색 물엿(⅗컵/120ml), 양조간장(⅗컵/120ml), 청주(2T), 다진 마늘(1T), 후춧가루(약간), 참기름(2t), 통깨(2t)

1. 냄비에 양조간장(⅗컵/120ml), 갈색 물엿(⅗컵/120ml), 흑설탕(2T), 청주(2T), 다진 생강(2t), 크게 썬 청양고추(2개), 베트남 고추(4개), 물(3컵/600ml) 넣고 한소끔 끓여 양념 만들기
2. 끓는 물에 닭고기(1마리/ 닭볶음탕용) 넣고 살짝만 데치기
3. 감자(200g), 양파(230g), 대파(30g) 큼직하게 썰고 당근(50g) 한입 크기로 썰기
4. 시금치(50g) 밑동 제거한 뒤 먹기 좋게 썰기
5. 끓는 양념에 데친 닭고기 넣고 센 불에 끓어오르면 뚜껑 덮어 중불로 10분 정도 끓이기
6. 감자, 당근 넣고 뚜껑 덮어 10분 정도 끓이기
7. 양파, 불린 넓적 당면(불리기 전/150g) 넣고 뚜껑 덮어 4분 정도 끓이기
8. 대파, 다진 마늘(1T) 넣고 뚜껑 덮어 1분 정도 끓인 뒤 시금치 넣고 뚜껑 덮어 1분 정도 끓이기
10. 참기름(2t), 통깨(2t), 후춧가루(약간) 넣기
11. 그릇에 안동찜닭 담은 뒤 통깨(약간) 뿌리기

[ 즉석동치미 ]

– 주재료
한입 크기로 썬 무(2kg), 양파(230g), 마늘(12쪽), 절인 고추(100g), 편 썬 생강(30g)

– 양념 재료
물(25컵/5L), 천일염(3T), 꽃소금(8T), 감미료(2t)

1. 한입 크기로 썬 무(2kg)에 천일염(3T), 감미료(1t) 섞어 1시간 정도 절이기
2. 양파(230g) 큼직하게 썰기
3. 망 주머니에 양파, 2등분한 마늘, 편 썬 생강(30g) 넣기
4. 물기 제거한 절인 무, 절이면서 나온 소금물, 망 주머니, 절인 고추(100g), 물(5L/25컵), 꽃소금(8T), 감미료(1t) 섞기
5. 즉석동치미 하루 이틀 정도 실온 숙성 후 냉장 보관하기
6. 그릇에 숙성한 즉석동치미 담기

---

[ Andong Jjimdak ] (2~3 servings)

– Main ingredients
Chicken (1 whole / for Dakbokkeumtang), Potato (200g), Green onion (30g), Onion (230g), Carrot (50g), Spinach (50g), Soaked flat noodles (Before soaking / 150g)

Seasoning ingredients
Minced ginger (2t), Brown sugar (2T), Largely chopped Cheongyang peppers (2), Water (3 cups / 600ml), Vietnamese peppers (4), Brown syrup (⅗ cup / 120ml), Brewed soy sauce (⅗ cup / 120ml), Cheongju (2T), Minced garlic (1T), Pepper (a little), Sesame oil (2t), Sesame seeds (2t)

1. In a pot, add brewed soy sauce (⅗ cup / 120ml), Brown syrup (⅗ cup / 120ml), Brown sugar (2T), Cheongju (2T), Minced Add ginger (2t), large-cut green chili peppers (2), Vietnamese chili peppers (4), and water (3 cups/600ml) and boil briefly to make the seasoning
2. Add chicken (1 whole/for chicken stew) to boiling water and blanch briefly
3. Cut potatoes (200g), onions (230g), and leeks (30g) into large pieces and cut carrots (50g) into bite-size pieces
4. Remove the bottom of spinach (50g) and cut into bite-size pieces
5. Add blanched chicken to boiling seasoning, boil over high heat, cover, and boil over medium heat for about 10 minutes
6. Add potatoes and carrots, cover, and boil for about 10 minutes
7. Add onions and soaked flat noodles (before soaking/150g), cover, and boil for about 4 minutes
8. Add leeks and minced garlic (1T), cover, and boil for about 1 minute, then add spinach, cover, and boil for about 1 minute
10. Sesame oil (2t), Add sesame seeds (2t), pepper powder (a little)
11. Put Andong Jjimdak in a bowl and sprinkle sesame seeds (a little)

[ Instant Dongchimi ]

– Main ingredients
Rice cut into bite-size pieces (2kg), onion (230g), garlic (12 cloves), pickled peppers (100g), sliced ​​ginger (30g)

– Seasoning ingredients
Water (25 cups/5L), sea salt (3T), flower salt (8T), sweetener (2t)

1. Mix sea salt (3T) and sweetener (1t) with bite-size pieces of radish (2kg) and marinate for about 1 hour
2. Chop onion (230g) into large pieces
3. Put onion, halved garlic, and sliced ​​ginger (30g) in a mesh bag
4. Drained pickled radish, salt water from pickling, mesh bag, pickled peppers (100g), water (5L/25 cups), Mix flower salt (8T) and sweetener (1t)
5. Let the instant dongchimi mature at room temperature for a day or two, then store in the refrigerator
6. Put the matured instant dongchimi in a bowl

한국요리
KOREAN FOODS

❤️ Love (0) ❌ Hate (0)