Gyeongsang-do Dongtae Jjigae

Name: Gyeongsang-do Dongtae Jjigae
Yield: 3 porsiyon
Cuisine: Turkish
Ingredients: 20 g Cheongyang Chili; 15 g Chili; 300 g fester Tofu; 10 g ingwer; 30 g Knoblauch; 20 g koreanische Chiliflocken; 30 g Koreanische Chilipaste; 20 g Koreanische Sojabohnenpaste; 200 g Koreanischer Rettich; 50 g Kronen-Gänseblümchen; 2 g Paprika; 15 g Sardellen-Fischsauce; 500 g Seelachs; 1000 g Wasser; 50 g Zwiebel

🍽️ 3 porsiyon

Malzemeler

Malzemeler
20 g Cheongyang Chili
15 g Chili
300 g fester Tofu
10 g ingwer
30 g Knoblauch
20 g koreanische Chiliflocken
30 g Koreanische Chilipaste
20 g Koreanische Sojabohnenpaste
200 g Koreanischer Rettich
50 g Kronen-Gänseblümchen
2 g Paprika
15 g Sardellen-Fischsauce
500 g Seelachs
1000 g Wasser
50 g Zwiebel

Hazırlanışı

Thaw the frozen pollock completely. Clean the pollock thoroughly under cold running water, removing any internal organs and rinsing the cavity. Cut the pollock into 5-6 centimeter pieces.

Slice the Korean radish into thin, half-moon shapes, approximately 0.5 centimeters thick.

Cut the firm tofu into 2-centimeter cubes.

Gyeongsang-do Dongtae Jjigae

Malzemeler

Hazırlanışı

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