Haemul Jjigae

Name: Haemul Jjigae
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 30 g Cheongyang Chilischote; 20 g Chilischote; 20 g Doenjang; 100 g enoki pilze; 200 g fester Tofu; 200 g garnele; 30 g Gochugaru; 60 g Gochujang; 5 g ingwer; 200 g Kabeljaufilet; 150 g kalmar; 20 g Knoblauch; 150 g Koreanischer Rettich; 300 g Littleneck Muscheln; 200 g Muscheln; 2 g Paprika; 800 g Sardellenbrühe; 10 g Sesamöl; 20 g Sojasauce; 100 g zucchini; 100 g Zwiebel; 50 g Zwiebel

🔥 461 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
30 g Cheongyang Chilischote
20 g Chilischote
20 g Doenjang
100 g enoki pilze
200 g fester Tofu
200 g garnele
30 g Gochugaru
60 g Gochujang
5 g ingwer
200 g Kabeljaufilet
150 g kalmar
20 g Knoblauch
150 g Koreanischer Rettich
300 g Littleneck Muscheln
200 g Muscheln
2 g Paprika
800 g Sardellenbrühe
10 g Sesamöl
20 g Sojasauce
100 g zucchini
100 g Zwiebel
50 g Zwiebel

Hazırlanışı

Prepare the anchovy broth if not using pre-made.

Prepare vegetables: Slice Korean radish, zucchini, onion, and firm tofu into bite-sized pieces. Chop green onion and Cheongyang chili peppers and red chili pepper.

Prepare seafood: Scrub and clean littleneck clams and mussels. Peel and devein shrimp. Clean squid and cut into rings. Cut cod fillet into chunks.

Haemul Jjigae

Malzemeler

Hazırlanışı

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