Jjukkumi Jjigae

Name: Jjukkumi Jjigae
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 30 g aglio; 1000 g brodo di acciughe; 150 g cipolla; 50 g cipolla; 20 g doenjang; 100 g funghi enoki; 30 g gochugaru; 60 g Gochujang; 10 g olio di sesamo; 20 g peperoncino; 20 g peperoncino; 2 g peperone; 500 g polpo; 100 g ravanello coreano; 30 g salsa di soia; 10 g zenzero; 15 g zucchero; 100 g zucchina

🔥 360 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
30 g aglio
1000 g brodo di acciughe
150 g cipolla
50 g cipolla
20 g doenjang
100 g funghi enoki
30 g gochugaru
60 g Gochujang
10 g olio di sesamo
20 g peperoncino
20 g peperoncino
2 g peperone
500 g polpo
100 g ravanello coreano
30 g salsa di soia
10 g zenzero
15 g zucchero
100 g zucchina

Hazırlanışı

1. Thoroughly clean the Webfoot octopus by rubbing it with salt, rinsing under cold water, and draining. Cut larger pieces into bite-sized portions if necessary.

2. In a mixing bowl, combine Gochujang, Gochugaru, Doenjang, Soy sauce, Sugar, Sesame oil, half of the Minced garlic, and half of the Minced ginger to create the seasoning paste.

3. Add the cleaned Webfoot octopus to the bowl with the seasoning paste and mix well to coat. Let it marinate for at least 15 minutes.

Jjukkumi Jjigae

Malzemeler

Hazırlanışı

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