Name: Hwangtae Haejangguk
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 100 g Bean sprouts; 30 g doenjang; 100 g Dried Pollack; 100 g Eggs; 20 g garlic; 10 g gochugaru; 20 g guk-ganjang; 150 g kimchi; 200 g korean radish; 50 g onion; 2 g pepper; 15 g sesame oil; 300 g Tofu; 1500 g Water

Malzemeler

Malzemeler
100 g Bean sprouts
30 g doenjang
100 g Dried Pollack
100 g Eggs
20 g garlic
10 g gochugaru
20 g guk-ganjang
150 g kimchi
200 g korean radish
50 g onion
2 g pepper
15 g sesame oil
300 g Tofu
1500 g Water

Hazırlanışı

Soak the hwangtae in 1000g of water for 20 minutes until softened. Squeeze out excess water from the hwangtae, reserving the soaking water. Shred the hwangtae into bite-sized pieces.

Slice the Korean radish thinly. Cut the aged kimchi into bite-sized pieces. Slice the tofu into 2cm cubes. Slice the large green onion diagonally. Mince the garlic.

In a large pot, heat 10g of sesame oil over medium heat. Add the shredded hwangtae and sauté for 3 minutes until fragrant. Add the minced garlic and sauté for another 1 minute.

Hwangtae Haejangguk

Malzemeler

Hazırlanışı

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