Dubu Jeongol, Tofu Hot Pot, Bean Curd Hot Pot, 豆腐火锅, 豆腐火鍋,トゥブ・ジョンゴル, 豆腐の寄せ鍋, 두부전골 Leave a comment

Sliced bean curd, onion, carrots, Korean parsley, and beef, artfully arranged and cooked in a hot pot. Loved by many for its mild and refreshing taste.

将豆腐与洋葱、胡萝卜、水芹、牛肉 等整齐码放,倒入适量的高汤后边煮边吃,味 道比较柔和清淡。

豆腐火鍋是將中間夾肉的煎豆腐和蔬菜放入火鍋裡,倒入醬湯煮著吃的飲食。

豆腐や玉ねぎ、にんじん、せり、牛肉などをきれいに並べ、スープを加えたもの。煮込みながら食べる。

Ingredients (serve 4)
10 oz (300g) firm dubu, 2 oz (60g) minced beef, 5 pyogo (shiitake) mushrooms (5 oz, 150g), ½ cup starch, 2 oz (60g) green onions, 3⅓ oz (100g) white radish, 3 oz (60g) carrot, 3⅓ oz (100g) mung bean sprouts, 3 tablespoons vegetable oil

Marinade for beef 2 tablespoons soy sauce for soup, ½ tablespoon sugar, 2 tablespoons minced green onion, 1 tablespoon minced garlic, 1 tablespoon sesame oil, pinch of ground black pepper

Broth 6 cups water (1.5L), 3 tablespoons soy sauce for soup, salt as needed

Preparation
1. Cut the dubu into 1½x1x¼-inch (4x3x0.6-cm) pieces. Sprinkle salt and set aside for 5 minutes. Pat dry the dubu with a paper towel to remove excess water. Dredge the dubu in the starch lightly. Pan-fry them in a hot oiled pan until golden brown.
2. In a medium bowl, combine all the ingredients of marinade for beef and mix well.
3. Remove the stem of pyogo mushrooms. Slice the 2 stalks of pyogo mushrooms fine strips. In a large bowl, add the sliced stalks of pyogo mushrooms and minced beef and mix well with the marinade for beef. Slice the top of 3 pyogo mushrooms into thin strips.
4. Cut the radish and carrot into 2x½x⅛-inch (5x1x0.3-cm) strips. Remove head and tail of mung bean sprouts. Blanch and drain the mung bean sprouts.
5. Wash and trim the green onion. Blanch the green onion in boiling water for 3 minutes and cool in cold water then drain. Some the green section of the green onions will be used for binding the dubu; cut the rest of the blanched green onions into 2-inch (5-cm) long segments.

Cooking
1. Place the beef and pyogo mushrooms between 2 pan-fried dubu. Bind the middle of the dubu with the blanched the green onion.
2. In a shallow hot pot, arrange the dubu and vegetables in clusters side by side in harmonious colors contrast.
3. In a large saucepan, add water, salt and soy sauce for soup and bring to boil for 5 minutes over high heat. And pour the broth into the hot pot close to the side.
4. Serve in a bowl while it is boiling.

재료(4인분)
두부 1모, 쇠고기300g, 느타리버섯100g, 실파 50g, 미나리 50g, 달걀 2개, 실고추 30g, 육수 3컵, 식용유, 마늘, 간장, 추후, 설탕, 참기름, 밀가루, 소금

조리법
1. 쇠고기는 70g 정도 잘라 곱게 다져 갖은 양념을 하여 동그란 완자를 빚고 나머지 고기는 물을 넉넉히 붓고 고기를 푹 삶아 찢어서 넣는다.육수는 국물로 나중에 이용한다.
2. 느타리와 미나리는 끓는 물에 살짝 데쳐 느타리는 적당한 크기로 찢어 놓고 실파는 4cm 길이로 썰어 쇠고기 삶은 것과 함께 갖은 양념하여 전골냄비에 담는다.
3. 두부는 가로 3cm, 길이 6cm, 두께 7mm 정도로 썰어 팬에 노릇노릇하게 지져 한 면에 밀가루를 바르고 고기양념한 것을 얇게 바르고 두부를 맞붙여 밀가루, 달걀에 입혀 팬에 기름을 두르고 살짝 익혀 낸다.
4. 밑고임한 위에 두부와 완자, 미나리를 색스럽게 돌려 담고 달걀은 황·백지단을 부쳐 채썰어 돌려 담는다.실고추도 고명으로 얹어 준비된 육수를 붓고 끓여 간장으로 색깔을 내고 소금간을 하여 식탁에 낸다.

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