Sogogi-beoseot-jeongol, Beef and Mushroom Hot Pot, 牛肉蘑菇火锅, 牛肉蘑菇火鍋, 牛肉ときのこの寄せ鍋, 소고기버섯전골 Leave a comment

A hot pot of oysters and shitake, pine, and other assorted mushrooms. Beef and various vegetables are added to enhance the flavor of the broth. This dish becomes a popular choice among Koreans when the cold wind begins to blow in fall.

将平菇、香菇、松茸等各种菌类和调味好的牛肉一起放入锅中炖煮即可。菌类特有的香味刺激人的味蕾,最适合凉风徐徐的秋天食用。

把平菇、香菇、松茸等各種蘑菇和提前醃製好的牛肉一起煮開。這樣煮熟的蘑菇非常香,這道火鍋主要在刮寒風之前的晚秋時節多吃。

平茸、しいたけ、松茸などの様々なきのことたれにからめた牛肉の寄せ鍋。きのこの香りが絶妙で、冷たい風が吹き始める秋頃によく食べられる。

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