Name: Cheonggukjang jjigae (Chungcheong style)
Yield: 3 porsiyon
Cuisine: Turkish
Ingredients: 800 g anchovy broth; 150 g cheonggukjang; 20 g chili pepper; 20 g chili pepper; 30 g doenjang; 200 g firm tofu; 15 g garlic; 5 g gochugaru; 100 g kimchi; 100 g onion; 30 g onion; 150 g Pork belly; 10 g sesame oil; 100 g zucchini

Malzemeler

Malzemeler
800 g anchovy broth
150 g cheonggukjang
20 g chili pepper
20 g chili pepper
30 g doenjang
200 g firm tofu
15 g garlic
5 g gochugaru
100 g kimchi
100 g onion
30 g onion
150 g Pork belly
10 g sesame oil
100 g zucchini

Hazırlanışı

Slice pork belly into bite-sized pieces. Dice onion and zucchini into 1.5 cm cubes. Slice firm tofu into 2 cm cubes. Mince garlic. Slice green chili pepper and red chili pepper diagonally. Chop green onion into 2 cm lengths.

Heat sesame oil in a medium pot over medium-high heat. Add pork belly and sauté until lightly browned and some fat has rendered, about 3-4 minutes.

Add diced onion to the pot and continue to sauté until translucent, about 3 minutes.

Cheonggukjang jjigae (Chungcheong style)

Malzemeler

Hazırlanışı

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