Kimchi Jeongol, Kimchi Hot Pot, 辛奇火锅, 辛奇火鍋, キムチ・ジョンゴル,キムチの寄せ鍋, 김치전골 Leave a comment

This dish is prepared by adding well-aged kimchi and pork to a broth and boiling with other ingredients, such as onion and green onion. This is one of the most traditional Korean dishes.

将完全发酵的辛奇辛奇和调味后的猪肉放入锅底,上面放入洋葱、大葱等各种材料,然后倒入高汤煮至沸腾,最后按喜好调节咸淡,是韩国最具代表性的传统饮食之一。

將辛奇辛奇和豬肉在調好味後放入鍋裡,加入豆腐、洋蔥等副食材邊煮邊吃的火鍋。

よく熟した白菜キムチと豚肉を味付けして鍋に敷き、その上にキムチや味付けした豚肉、玉ねぎ、ネギなどを入れ、肉だし汁を入れて煮込んだ韓国の代表的な伝統料理。

Ingredients (serve 4)
1 lb (450g) kimchi, 3⅓ oz (100g) pork, 2 tablespoons vegetable oil, 4 oz (120g) firm dubu, 1 onion (7 oz, 200g), 2 oz (60g) green onion, 5 oz (150g) sliced rice cakes, 6 cups water (1.5L)

Seasoning tablespoon gochu-jang (red chili pepper paste), 2 tablespoons gochut-garu (red chili pepper powder), 1 tablespoon soy sauce, 2 tablespoons rice wine, 1 tablespoon minced garlic, ½ teaspoon minced ginger, 1 tablespoon sugar, ½ tablespoon sesame oil

Preparation
1. In a medium bowl, combine all the ingredients of seasoning liquid and mix well.
2. Cut the kimchi into 1½-inch (4-cm) long pieces.
3. Slice the pork into thin strips and mix well with 1 tablespoon ofseasoning in a medium bowl.
4. Cut the dubu into 1½x1x½-inch (4x3x1-cm) pieces.
5. Slice the onion into thin strips.
6. Cut the green onion into 2-inch (5-cm) long segments.
7. Wash and drain the sliced rice cakes.

Cooking
1. In a hot pot, heat the vegetable oil over high heat and stir-fry the pork over medium heat. When the pork is brown, add the kimchi and stir-fry for 5 minutes and then turn the heat off.
2. Add the vegetables and sliced rice cake into the hot pot. Add the seasoning over the ingredients and pour the hot broth over the ingredients. Bring to boil over medium heat.
3. Serve in a bowl while it is boiling.

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