Cheonggukjang Jjigae, Rich Soybean Paste Stew, 清麴酱锅, 清麴醬鍋, チョングクチャンチゲ, 청국장찌개 Leave a comment

A thick stew made of beef, bean curd kimchi, and other ingredients in a broth seasoned with cheonggukjang (quick-fermented soybeans).

清麴酱是将煮熟的黄豆放在温热的地方快速发酵而成的食品,在高汤中放入肉、辛奇、豆腐、辣椒等,再加入清麴酱熬 煮即可。

清麴醬是豆煮熟後,在溫暖處短時間發酵而成的醬。在肉高湯中放入肉、辛奇、豆腐等食材後,加入清麴醬煮成香濃的醬湯。

だし汁に肉、キムチ、豆腐、唐辛子などを入れ、チョングッチャンを溶いて煮た鍋。チョングクチャンは蒸した豆を温かい場所に置き、短時間で発酵させたもの。

Ingredients (serve 4)
5 tablespoons cheongguk-jang (rich soybean paste), 3⅓ oz (100g) beef, 6 cup water (1.5L), 3 oz (90g) white radish, 3 pyogo (shiitake) mushrooms (3 oz, 90g), 4 oz (120g) firm dubu, 2 green chili peppers (1 oz, 30g), ⅓ oz (10g) green onion, 1 teaspoon minced garlic, ½ tablespoon gochut-garu (red chili pepper powder), salt as needed

Preparation
1. Slice the beef into thin strips.
2. Cut the white radish into 1x1x¼-inch (3x2x0.6-cm) pieces.
3. Cut the dubu into 1½x1x½-inch (4x3x1-cm) pieces
4. Slice the pyogo mushrooms in ¼-inch (0.6-cm) wide strips.
5. Slice the green chili pepper diagonally and remove the seeds. Cut the green onions in 1½-inch (4-cm) long pieces.

Cooking
1. Pour water into a medium sauce pan and bring to boil. When it boils, add the beef and cook until the beef is done. Add the white radish and boil over medium heat until the radish is cooked.
2. Add the cheongguk-jang and dissolve well.
3. Add the dubu, pyogo mushrooms, green chili pepper, gochut-garu, green onions and minced garlic and then cook for 10 minutes more over medium heat. Season to taste with salt.

재료(4인분)
청국장100g, 두부 1/2모, 청고추 1개, 홍고추 2개, 배추겉대(우거지) 5잎, 파 1뿌리, 마늘 3쪽, 쌀뜨물 3컵, 고춧가루 1작은술, 소금약간

조리법
1. 쌀뜨물 3컵에 청국장을 풀어 놓는다.
2. 배추는 겉대부분으로 깨끗이 씻어 물기를 털어 내고 3∼4cm 폭으로 썰어 놓는다.
3. 두부는 1cm 두께로 납작납작하게 썰어 놓는다.
4. 파는 어슷하게 썰며 청·홍고추도 어슷어슷썰어 씨를 털어 놓는다.
5. 냄비에 풀어 놓은 청국장을 푹 끓이다가 준비한 배추겉대, 파, 마늘, 청·홍고추를 넣고 다시 한번 끓이면서 두부를 넣고 고추가루와 소금으로 간을 맞춘다.

en.wikipedia.org/wiki/Cheonggukjang

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