Galchi-jjigae, Cutlassfish Stew, 带鱼锅, 帶魚鍋, 太刀魚チゲ, 갈치찌개 Leave a comment

This spicy dish is made by cutting cutlassfish into pieces, boiling with zucchini, and seasoning with red chili powder, chopped garlic, and salt. The meat of the cutlass fish is soft, and the spicy broth is quite savory.

将带鱼切成块,和西葫芦一起炖煮,再放入辣椒粉、蒜末、盐等材料继续炖煮至熟即可。带鱼锅汤味辣爽,带鱼肉质细嫩,十分美味。

先將帶魚切成小塊,與西葫蘆一同熬煮,然後放入辣椒粉、蒜末、鹽等材料。這道菜品的特點是湯味辣爽,帶魚柔滑。

ぶつ切りにした太刀魚をズッキーニと一緒に煮て、粉唐辛子、みじん切りしたにんにく、塩などを入れて煮込んだチゲ。辛味がきいたスープとやわらかい太刀魚の味を楽しめる。

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