Nakji Jeongol (Small Octopus Hot Pot)

Name: Nakji Jeongol (Small Octopus Hot Pot)
Total time: 55 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 30 g anchovies; 2 g black pepper; 20 g chili pepper; 50 g Crown Daisy; 15 g doenjang; 100 g enoki mushrooms; 20 g garlic; 5 g ginger; 20 g gochugaru; 40 g Gochujang; 10 g kelp; 150 g korean radish; 200 g Napa cabbage; 50 g onion; 150 g onion; 10 g sesame oil; 100 g shiitake mushrooms; 500 g small octopus; 30 g soy sauce; 10 g sugar; 300 g Tofu; 1500 g Water; 100 g zucchini

⏱️ 55 dk 🔥 378 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
30 g anchovies
2 g black pepper
20 g chili pepper
50 g Crown Daisy
15 g doenjang
100 g enoki mushrooms
20 g garlic
5 g ginger
20 g gochugaru
40 g Gochujang
10 g kelp
150 g korean radish
200 g Napa cabbage
50 g onion
150 g onion
10 g sesame oil
100 g shiitake mushrooms
500 g small octopus
30 g soy sauce
10 g sugar
300 g Tofu
1500 g Water
100 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 150g onion, 150g korean radish, and 20g chili pepper to the broth.

Nakji Jeongol (Small Octopus Hot Pot)

Malzemeler

Hazırlanışı

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