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[Nongshim] CookTam Dwaejigukbap 500g || CookTam Pork and Rice Soup, CookTam 猪肉汤饭, CookTam 豚肉クッパ, 쿡탐 돼지국밥

Nongshim
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* 농심의 간편식 브랜드 쿡탐은 집밥 요리를 하는 즐거운 시간과 탐나는 요리를 의미합니다. 현대인의 새로운 식사 문화를 책임지는 집밥 브랜드로 요리에 직접 참여하는 즐거움과 맛을 통한 행복을 드리고자 합니다.

 
This dish consists of a broth made by slowly boiling pig bones, bringing out a deep flavor, with rice and suyuk (boiled pork slices). It is served with a seasoning made with red chili powder and Saeujeot (salted shrimp), along with buchu kimchi (chive kimchi) and kkakdugi (diced radish kimchi).

猪肉汤饭 用猪骨头熬出浓汤后放入白切肉泡米饭吃。加入辣椒粉调味酱和虾酱调节咸淡后,配着辣拌韭菜和萝卜块儿等小菜吃。

豬肉湯飯 在用豬骨熬成的濃湯中放入熟豬肉和蔬菜,加上辣味調料、蝦醬後吃的湯飯。

豚肉クッパ 豚骨をじっくり煮込んだスープに豚のスユク(ゆで肉)とご飯を入れた料理。唐辛子の粉を加えたヤンニョムと小エビの塩辛を入れて味付けし、ニラキムチとカクテギをのせて食べる。

돼지 뼈로 진하게 우려낸 육수에 돼지 수육을 넣고 밥을 말아 먹는 음식이다. 고춧가루를 다진 양념과 새우젓을 넣어 간을 한 다음 부추김치와 깍두기를 얹어 먹는다.

GTIN: N/A SKU: 23104310203 Categories: , , Tag:
Weight500 g
Product Name

[Nongshim] CookTam Dwaejigukbap 500g
[Nongshim] CookTam Pork and Rice Soup 500g
[Nongshim] CookTam 猪肉汤饭 500g
[Nongshim] CookTam 豚肉クッパ 500g
[농심] 쿡탐 돼지국밥 500g

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정제수, 돼지고기(목전지), 식육추출가공품(돈골추출물SW), 기타가공품(치킨추출농축액2호), 식육추출가공품(사골추출물A15), 소스(비프육수추출물), L-글루탐산나트륨, 향미유(조미돈지), 곡류가공품(호화쌀가루), 정제소금, 식품첨가물혼합제제(E-21K)

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20140188028169 / 2019.01.24

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Avoid direct sunlight and store in a cool, dry place.

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– This product is produced in manufacturing facilities producing products containing egg, milk, buckwheat, peanut, mackerel, crab, shrimp, pork, peach, tomato, walnut, chicken, squid, shellfish (including oyster, abalone).
– Please pay attention to the recipe and eat immediately after opening.

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* This product is labelled to Republic of Korea standards and may differ from similar products sold elsewhere in its ingredients, labeling and allergen warnings.
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Gopchangjeongol, Beef Tripe Hot Pot, 肥肠火锅, コプチャンの寄せ鍋, 곱창전골
 
Ingredients (serve 4)
4 kalopanax branch (1 oz, 30g), 10 cups water (2.5L), 1 lb (500g) pork, 1 tablespoon doenjang (soy bean paste), ⅓ oz (10g) sliced ginger, 4 tablespoons rice wine, 8 cups water (2L), 1 oz (30g) large green onion, 1 spicy green chili pepper (½ oz, 15g), 2 oz (60g) Korean chives
Spicy seasoning 4 tablespoons gochut-garu (red chili pepper powder), 2 tablespoons gochu-jang (red chili pepper paste), 1 teaspoon minced ginger, 2 tablespoons minced garlic, salt as needed, pinch of ground black pepper
Side dish perilla powder, saeu-jeot (salted shrimp)
 
Preparation
1. Place the kalopanax branch and 10 cups water in a large stock pot. Bring to boil over low heat for 30 minutes.
2. In a large saucepan, add 8 cups water, quartered pork, doenjang, sliced ginger and rice wine. Bring to boil over high heat for 30 minutes. Pierce the pork with a knife. If the pork is done, remove it and then slice.
3. Slice the green onion and spicy green chili pepper. Cut the Korean chives into 1-inch (2.5-cm) long segments.
 
Cooking
1. In a large saucepan, put the kalopanax branch broth, spicy seasoning ingredients and sliced pork. Bring to boil over high heat.
2. Add the green onion and boil for a minute. Season to taste with salt and ground black pepper.
3. Heat an individual earthen pot. Ladle the soup into the pot. Place Korean chives and the spicy green chili pepper on the top.
4. Serve with perilla powder and saeu-jeot.

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