Ureong-doenjang-bibimbap, Freshwater Snail Soybean Paste Bibimbap, 田螺大酱拌饭, 田螺大醬拌飯, タニシ入りテンジャンビビンバ, 우렁된장비빔밥 Leave a comment

The essential ingredient of this dish is ureongdoenjang, which is soybean paste boiled with chopped onion, green pepper, mushrooms, and freshwater snails in rice water. This is then served with a bowl of rice topped with a variety of vegetables.

将洋葱、尖椒、蘑菇、田螺肉等剁碎成较大的块儿状后用大酱搅拌,再倒入少量的淘米水熬成浓稠的田螺酱汤。用大碗盛适量的米饭,将适当的田螺大酱汤和各种蔬菜放在米饭上拌着吃即可。

將洋蔥、田螺肉等剁成塊狀後用大醬攪拌,再倒入水熬成濃稠醬狀,田螺調味大醬就完成了。將田螺調味大醬倒入米飯中,放上蔬菜一起拌著吃。

たまねぎや青唐辛子、きのこ、タニシの身などを大きめのみじん切りにし、味噌で和えたあと、米の研水をひたひたに入れて煮てウロンデンジャン(タニシ味噌)を作る。器にご飯を盛り、タニシ味噌と色々な野菜を入れて混ぜて食べる。

Ingredients (serve 4)
2 cups short-grain rice (1 lb, 450g), ½ cups barley, 3½ cups water (875ml), 3⅓ oz (100g) Korean chives

Ssamjang 5 oz (150g) fresh water snail, 1 tablespoon all-purpose flour, 1 tablespoon rice wine, 4 tablespoons doenjang (soybean paste), 2 oz (50g) dubu, 2 pyogo (shiitake) mushrooms, 2 oz (50g) onion, 2 oz (50g) young squash, 1 green chili pepper (½ oz, 15g), 1 oz (30g) large green onion, 1 tablespoon minced garlic, 1 teaspoon gochut-garu (red chili pepper powder), 1 tablespoon sesame oil, 1 cup water

Preparation
1. Soak the short grain rice and barley in cold water for 30 minutes and drain. In a large saucepan, combine the short grain rice and barley and mix well. Pour 3½ cups of water into the saucepan and cover with a lid. Bring to boil over high heat. When it boils, reduce the heat to medium-low. Simmer for 20 minutes. When the rice is tender but firm, reduce the heat to very low and cook for 10 more minutes. Remove the pot from the heat and gently stir the rice with a wooden spoon.
2. Wash the Korean chives and cut into 2-inch (5-cm) long segments.
3. Rub the fresh water snail with 1 tablespoon of flour and then wash with cold water. Marinade with 1 tablespoon rice wine for 30 minutes.
4. Mash the dubu with a knife.
5. Cut the pyogo mushrooms, onion and young squash into ½-inch (1-cm) small cube pieces. Cut the green chili pepper ⅛-inch (0.3-cm) width slices.

Cooking
1. Heat a ttukbaegi (earthen pot), add sesame oil and stir-fry the minced garlic and fresh water snail for 5 minutes over high heat. Pour 1 cup of water and boil over medium heat.
2. When it boils, dissolve 4 tablespoons doenjang and add dubu, pyogo mushrooms, onion, chili pepper and young squash and then cook for 5 minutes over low heat. Add 1 teaspoon of gochut-garu and minced greenonion. Turn off the heat.
3. Place a scoop of cooked rice in the individual bowl. Serve with Korean chives.

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