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[Tofu Kimchi Stew]

– Main Ingredients

Cabbage kimchi (300g), tofu (140g), green onion (80g), green pepper (10g), red pepper (10g), cooking oil (1T), anchovy stock (5 cups)

– Seasoning sauce ingredients

Sugar (½T), soy sauce (1T), soup soy sauce (½T), red pepper powder (2t), minced garlic (1T), sesame oil (2T)

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– ​​Cooking tips ‘The difference between soup and stew’

Soup has a 3:1 ratio of broth and ingredients, while stew has a 1:1 ratio

1. Add sugar (½T) to the chopped cabbage kimchi (300g) and mix.

– tip ‘If you add sugar’

It removes the sourness and odor of kimchi

2. Cut green onions (80g), green peppers (10g), and red peppers (10g) into similar sizes and slice tofu (140g) flat.

– tip ‘Tofu for kimchi stew’

Soft ones for stew are better than firm ones for frying

3. Mix red pepper powder (2T), soy sauce (½T), soy sauce (1T), sesame oil (1T), and minced garlic (1T) to make a seasoning sauce.

– Cooking Dictionary ‘Mix the red pepper powder first’

The red pepper powder swells well when it meets the liquid, and the color becomes pretty and looks delicious

– Tip ‘When making kimchi stew’

Since the basic seasoning is in the cabbage kimchi, you don’t have to make the seasoning too strong

4. Put cooking oil (1T) and sesame oil (1T) in a pot, then add the cabbage kimchi and stir-fry.

– Cooking Dictionary ‘In sesame oil with a low smoke point’

If you mix cooking oil and stir-fry, it won’t burn easily and will remove the unpleasant smell of the cabbage kimchi

5. Add the anchovy stock (5 cups) and seasoning sauce and boil for about 15 minutes.

6. Add green onions, tofu, green peppers, and red peppers and boil briefly.

7. Serve generously in a bowl.

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[Pork Kimchi Stew]

– Main ingredients

Pork (neck/200g), flattened tofu (200g), cabbage kimchi mixed with sugar (300g), roughly chopped green onion (80g), roughly chopped green pepper (15g), roughly chopped red pepper (15g), soy sauce (1T), anchovy stock (5 cups), sesame oil (1T), cooking oil (1T)

– Seasoning ingredients

Cheongju (1T), minced garlic (1t), ginger juice (1t), pepper powder (a little)

– Seasoning sauce ingredients

Minced garlic (1T), red pepper powder (2T), soy sauce (1T), sesame powder (1T)

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1. Ginger juice (1t), Cheongju (1T), pepper powder (a little), minced Mix garlic (1t) to make a base seasoning.

2. Season pork (neck/200g) with the base seasoning and let sit for about 30 minutes.

3. Mix minced garlic (1T), red pepper powder (2T), soy sauce (1T), and sesame powder (1T) to make a seasoning sauce.

– tip ‘If you add sesame powder’

The soup will be thicker and more savory.

4. Put cooking oil (1T) and sesame oil (1T) in a pot and add the marinated pork and stir-fry.

– tip ‘When stir-frying pork’

If you mix cooking oil and sesame oil, the pork fat will come out well and the soup will be thick.

5. Add cabbage kimchi (300g) mixed with sugar and stir-fry.

6. Pour anchovy base broth (5 cups) and boil for about 15 minutes.

7. Add seasoning sauce, thinly sliced ​​green onions (80g), thinly sliced ​​green peppers (15g), thinly sliced ​​red peppers (15g), soy sauce (1T), and thinly sliced ​​tofu (200g) and boil briefly.

8. Serve generously in a bowl.

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[두부 김치찌개]

– 주재료

배추김치(300g), 두부(140g), 대파(80g), 풋고추(10g), 홍고추(10g), 식용유(1T), 멸치 밑국물(5컵)

– 양념장 재료

설탕(½T), 간장(1T), 국간장(½T), 고춧가루(2t), 다진 마늘(1T), 들기름(2T)

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– 요리상식 ‘국과 찌개의 차이는’

국은 국물과 건더기가 3:1, 찌개는 1:1 비율로 들어있어요

1. 먹기 좋게 썬 배추김치(300g)에 설탕(½T)을 넣어 버무린다.

– tip ‘설탕을 넣으면’

김치의 신맛과 군내를 잡아줘요

2. 대파(80g), 풋고추(10g), 홍고추(10g)는 어슷 썰고 두부(140g)는 납작하게 썬다.

– tip ‘김치찌개에 넣는 두부는’

단단한 부침용보다는 부드러운 찌개용이 좋아요

3. 고춧가루(2T), 국간장(½T), 간장(1T), 들기름(1T), 다진 마늘(1T)을 섞어 양념장을 만든다.

– 요리사전 ‘고춧가루를 먼저 섞어야’

액체와 만나 고춧가루가 잘 불어 빛깔도 곱고 먹음직스러워져요

– tip ‘김치찌개를 할 때’

배추김치에 기본양념이 돼 있어서 양념을 진하게 하지 않아도 돼요

4. 냄비에 식용유(1T), 들기름(1T)을 두른 뒤 배추김치를 넣어 볶는다.

– 요리사전 ‘발연점이 낮은 들기름에’

식용유를 섞어 볶으면 잘 타지 않고 배추김치의 잡내를 제거해줘요

5. 멸치 밑국물(5컵), 양념장을 넣어 15분 정도 끓인다.

6. 대파, 두부, 풋고추, 홍고추를 넣어 한소끔 끓인다.

7. 그릇에 푸짐하게 담는다.

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[돼지고기 김치찌개]

– 주재료

돼지고기(목살/200g), 납작 썬 두부(200g), 설탕에 버무린 배추김치(300g), 어슷 썬 대파(80g), 어슷 썬 풋고추(15g), 어슷 썬 홍고추(15g), 국간장(1T), 멸치 밑국물(5컵), 들기름(1T), 식용유(1T)

– 밑간 양념 재료

청주(1T), 다진 마늘(1t), 생강즙(1t), 후춧가루(약간)

– 양념장 재료

다진 마늘(1T), 고춧가루(2T), 국간장(1T), 들깻가루(1T)

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1. 생강즙(1t), 청주(1T), 후춧가루(약간), 다진 마늘(1t)을 섞어 밑간 양념을 만든다.

2. 돼지고기(목살/200g)에 밑간 양념한 뒤 30분 정도 재워둔다.

3. 다진 마늘(1T), 고춧가루(2T), 국간장(1T), 들깻가루(1T)를 섞어 양념장을 만든다.

– tip ‘들깻가루를 넣으면’

국물이 걸쭉해지고 더 구수해져요

4. 냄비에 식용유(1T), 들기름(1T)을 두른 뒤 재운 돼지고기를 넣어 볶는다.

– tip ‘돼지고기를 볶을 때’

식용유, 들기름을 섞어주면 돼지기름이 잘 나와 국물이 진해져요

5. 설탕에 버무린 배추김치(300g)를 넣어 볶는다.

6. 멸치 밑국물(5컵)을 붓고 15분 정도 끓인다.

7. 양념장, 어슷 썬 대파(80g), 어슷 썬 풋고추(15g), 어슷 썬 홍고추(15g), 국간장(1T), 납작 썬 두부(200g)를 넣어 한소끔 끓인다.

8. 그릇에 푸짐하게 담는다.

 

한국요리
KOREAN FOODS

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