Gyeongsang-do Makchang Jeongol

Name: Gyeongsang-do Makchang Jeongol
Total time: 100 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 30 g anchovies; 2 g black pepper; 30 g Cheongyang chili pepper; 40 g doenjang; 100 g enoki mushrooms; 300 g firm tofu; 50 g garlic; 20 g ginger; 30 g gochugaru; 60 g Gochujang; 10 g kelp; 200 g korean radish; 300 g Napa cabbage; 100 g onion; 150 g onion; 80 g oyster mushrooms; 50 g perilla leaves; 20 g Perilla powder; 600 g Pork abomasum; 30 g salt; 15 g sesame oil; 80 g shiitake mushrooms; 50 g Soju; 40 g soy sauce; 50 g wheat flour

⏱️ 100 dk 🔥 518 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
30 g anchovies
2 g black pepper
30 g Cheongyang chili pepper
40 g doenjang
100 g enoki mushrooms
300 g firm tofu
50 g garlic
20 g ginger
30 g gochugaru
60 g Gochujang
10 g kelp
200 g korean radish
300 g Napa cabbage
100 g onion
150 g onion
80 g oyster mushrooms
50 g perilla leaves
20 g Perilla powder
600 g Pork abomasum
30 g salt
15 g sesame oil
80 g shiitake mushrooms
50 g Soju
40 g soy sauce
50 g wheat flour

Hazırlanışı

Prepare the broth by simmering 30g anchovies, 10g kelp, and 100g korean radish in 2 liters of water for 20 minutes.

Clean 600g pork abomasum thoroughly with 50g wheat flour and 50g soju, then rinse.

In a bowl, mix 40g doenjang, 60g gochujang, 30g gochugaru, 40g soy sauce, 15g sesame oil, 50g minced garlic, 20g grated ginger, and 2g pepper to create a paste.

Gyeongsang-do Makchang Jeongol

Malzemeler

Hazırlanışı

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