Jjukkumi Jjigae

Name: Jjukkumi Jjigae
Total time: 45 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 20 g Chilischote; 20 g Doenjang; 100 g enoki pilze; 30 g Gochugaru; 60 g Gochujang; 10 g ingwer; 30 g Knoblauch; 100 g Koreanischer Rettich; 500 g Oktopus; 1000 g Sardellenbrühe; 2 g schwarzer Pfeffer; 10 g Sesamöl; 30 g Sojasauce; 100 g zucchini; 15 g zucker; 150 g Zwiebel; 50 g Zwiebel

⏱️ 45 dk 🔥 360 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
20 g Chilischote
20 g Doenjang
100 g enoki pilze
30 g Gochugaru
60 g Gochujang
10 g ingwer
30 g Knoblauch
100 g Koreanischer Rettich
500 g Oktopus
1000 g Sardellenbrühe
2 g schwarzer Pfeffer
10 g Sesamöl
30 g Sojasauce
100 g zucchini
15 g zucker
150 g Zwiebel
50 g Zwiebel

Hazırlanışı

Put 500 g octopus in a pot with 10 g ginger, 30 g garlic, and 150 g onion.

Add 1000 g anchovy broth, 30 g gochugaru, 60 g gochujang, 20 g doenjang, and 30 g soy sauce.

Bring to a boil, then reduce heat and simmer for 15 minutes, skimming any foam.

Jjukkumi Jjigae

Malzemeler

Hazırlanışı

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