Jogaejeot, Salted Clam Meat, 蛤蜊酱, 蛤蜊醬, 貝の塩辛, 조개젓 Leave a comment

Shucked clams washed in salt water, drained, and cured in salt in an earthen pot for two weeks. The fermented clam meat is mixed with minced green pepper, red chili powder, chopped green onion and garlic, and sesame seeds.

蛤蜊去壳,将肉用盐水搓洗干净后沥干水分,加盐搅拌后放入坛子里腌制两个星期左右。食用时,加入剁碎的青辣椒、辣椒粉、葱末、蒜末、芝麻盐等调料搅拌均匀即可。

把貝類的肉剝出來,用鹽水洗淨並瀝幹水分。跟鹽一起拌勻,放入缸裡醃製兩周左右。吃的時候放入青椒歲、辣椒粉、蔥花、蒜蓉、芝麻鹽拌勻即可。

貝の身を塩水で洗い、水気を切った後、塩で和えて壷に入れて2週間ほど発酵させる。食べる際はみじん切りにした青唐辛子、粉唐辛子、みじん切りしたねぎ、にんにく、ごま塩で和えて食べる。

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