Ssukgat Jeongol

Name: Ssukgat Jeongol
Total time: 50 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 30 g Anchovies for broth; 300 g Beef brisket; 2 g black pepper; 200 g Crown Daisy; 20 g doenjang; 150 g enoki mushrooms; 300 g firm tofu; 30 g garlic; 15 g gochugaru; 40 g Gochujang; 10 g kelp for broth; 200 g korean radish; 150 g onion; 50 g onion; 10 g sesame oil; 100 g shiitake mushrooms; 30 g soy sauce; 1500 g water (for broth)

⏱️ 50 dk 🔥 448 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
30 g Anchovies for broth
300 g Beef brisket
2 g black pepper
200 g Crown Daisy
20 g doenjang
150 g enoki mushrooms
300 g firm tofu
30 g garlic
15 g gochugaru
40 g Gochujang
10 g kelp for broth
200 g korean radish
150 g onion
50 g onion
10 g sesame oil
100 g shiitake mushrooms
30 g soy sauce
1500 g water (for broth)

Hazırlanışı

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

Simmer the broth for 20 minutes, then strain and discard solids.

Add 200g korean radish, 150g onion, and 30g garlic to the broth.

Ssukgat Jeongol

Malzemeler

Hazırlanışı

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