Jwichichaebokkeum, Stir-fried Dried Filefish Strips, 炒干鳞鲀丝, 炒乾鱗魨絲, 干しカワハギ炒め, 쥐치채볶음

Jwichichaebokkeum, Stir-fried Dried Filefish Strips, 炒干鳞鲀丝, 炒乾鱗魨絲, 干しカワハギ炒め, 쥐치채볶음 Leave a comment

This is dried and shredded filefish stir-fried with a mild soy sauce. Be careful not to add too much salt, as shredded filefish is naturally salty. It should also be noted that too much syrup causes the filefish to become stiff.

在干鳞魨丝中倒入淡味炖菜用酱油翻炒即可。鳞鲀丝本身已有咸淡,盐或酱油只要放少许即可,增加甜味的糖稀也不可多放,否则会变硬。

在幹鱗魨絲中倒入淡味醬油翻炒即可。鱗魨絲中本身已有鹽味,可以少放一些鹽與醬油。為了讓菜有些甜味,可以放一些糖稀進去,但要注意不能放太多,否則會變硬。

細切りの干したカワハギを薄口のチョリムカンジャンで炒めた料理。カワハギ自体に塩気があるため、塩やカンジャンは少し加えるだけでもいい。甘みを出すための水あめは入れすぎるとかたまってしまうので注意が必要。

ko.wikipedia.org/wiki/주꾸미_볶음

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