Jeolla-do Ppyeodagwi Haejangguk

Name: Jeolla-do Ppyeodagwi Haejangguk
Total time: 210 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 5 g black pepper; 30 g Cheongyang chili pepper; 80 g doenjang; 50 g garlic; 15 g ginger; 40 g gochugaru; 30 g Gochujang; 150 g King oyster mushroom; 300 g Napa cabbage; 100 g onion; 20 g perilla oil; 60 g Perilla seeds; 1500 g Pork neck bones; 10 g salt; 200 g soybean sprouts

⏱️ 210 dk 🔥 646 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
5 g black pepper
30 g Cheongyang chili pepper
80 g doenjang
50 g garlic
15 g ginger
40 g gochugaru
30 g Gochujang
150 g King oyster mushroom
300 g Napa cabbage
100 g onion
20 g perilla oil
60 g Perilla seeds
1500 g Pork neck bones
10 g salt
200 g soybean sprouts

Hazırlanışı

Rinse 1500 g pork neck bones and place them in a large pot with 8 L of water.

Bring to a boil, then reduce heat and simmer for 2 hours, skimming off any impurities.

Strain the broth, discarding the bones, and return the clear broth to the pot.

Jeolla-do Ppyeodagwi Haejangguk

Malzemeler

Hazırlanışı

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