Yangseonji Haejangguk

Name: Yangseonji Haejangguk
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 400 g Chinakohl; 80 g Doenjang; 30 g Gochugaru; 50 g Guk-Ganjang; 20 g ingwer; 50 g Knoblauch; 5 g Paprika; 40 g Perilla-Samenpulver; 300 g Rinderblutkuchen; 500 g rindermagen; 2000 g rindfleischbrühe; 10 g salz; 15 g Sesamöl; 200 g Sojasprossen; 100 g Zwiebel

🔥 357 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
400 g Chinakohl
80 g Doenjang
30 g Gochugaru
50 g Guk-Ganjang
20 g ingwer
50 g Knoblauch
5 g Paprika
40 g Perilla-Samenpulver
300 g Rinderblutkuchen
500 g rindermagen
2000 g rindfleischbrühe
10 g salz
15 g Sesamöl
200 g Sojasprossen
100 g Zwiebel

Hazırlanışı

Clean the Beef Tripe thoroughly under cold running water, scrubbing any impurities. Boil the Beef Tripe in water for 30 minutes, then drain and rinse. Cut the Beef Tripe into bite-sized pieces.

Rinse the Beef Blood Cake gently under cold water. Cut the Beef Blood Cake into 3-4 cm cubes.

Wash the Napa Cabbage, separate leaves, and cut into 5 cm lengths.

Yangseonji Haejangguk

Malzemeler

Hazırlanışı

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