Mandu jeongol

Name: Mandu jeongol
Total time: 55 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 30 g anchovies; 2 g black pepper; 100 g carrot; 15 g chili; 100 g enoki mushrooms; 200 g firm tofu; 20 g garlic; 15 g gochugaru; 50 g Gochujang; 10 g kelp; 200 g korean radish; 300 g Napa cabbage; 150 g onion; 100 g oyster mushrooms; 10 g perilla leaves; 600 g Pork and vegetable mandu; 50 g scallions; 10 g sesame oil; 100 g shiitake mushrooms; 250 g sirloin beef; 40 g soy sauce; 5 g sugar; 1500 g Water; 150 g zucchini

⏱️ 55 dk 🔥 792 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
30 g anchovies
2 g black pepper
100 g carrot
15 g chili
100 g enoki mushrooms
200 g firm tofu
20 g garlic
15 g gochugaru
50 g Gochujang
10 g kelp
200 g korean radish
300 g Napa cabbage
150 g onion
100 g oyster mushrooms
10 g perilla leaves
600 g Pork and vegetable mandu
50 g scallions
10 g sesame oil
100 g shiitake mushrooms
250 g sirloin beef
40 g soy sauce
5 g sugar
1500 g Water
150 g zucchini

Hazırlanışı

Combine 1500g water, 30g anchovies, and 10g kelp in a pot for broth.

Simmer the broth for 15 minutes, then strain and discard solids.

Add 600g mandu, 300g Napa cabbage, 200g korean radish, 150g onion, 150g zucchini, 200g firm tofu, 100g shiitake mushrooms, 100g oyster mushrooms, and 100g enoki mushrooms to the broth.

Mandu jeongol

Malzemeler

Hazırlanışı

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