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醤油煮（牛肉とうずらの卵の醤油煮）｜백종원 PAIK JONG WONさんのレシピ書き起こし

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백종원 PAIK JONG WON

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Ingredients

water : 4 cups (720g)
うずらの卵 : 1袋(500g)
牛肉 : 200g
濃口醤油 : 約2/3カップ(150g)
長ネギ : 約2/3本(80g)
三温糖 : 約1/3カップ(60g)
料理酒 : 約1/3カップ(60g)
ニンニク : 約1/2カップ(60g)
唐辛子 : 2個(20g)

Time required

25minutes

Procedure

1) Do the preparations 00:50
Cut the beef into bite-sized pieces.
Wash the beef with water (not included in the recipe) and drain in a colander.
Drain the quail eggs in a colander.
Remove the root of the garlic.
Cut the chilli pepper and spring onion into 1-2cm pieces.
2) Heating 02:55
Put the pot on the fire.
Add water, dark soy sauce, cooking sake, and brown sugar.
Mix until boiling.
Add the beef and mix.
Once boiling, skim off the scum and simmer for 2 minutes.
Add quail eggs, garlic, green onions, and chili peppers.
Simmer for 4 minutes, then reduce heat to low.
Simmer for 5 more minutes.
3) Plate 05:41
Turn off the heat of step 2 and serve in a bowl.

Point

Use boiled quail eggs.
・Use beef specifically for bulgogi.
・You don't have to add beef.
・Wash beef that has been stored for a long time with water (not included in the recipe).
・You don't need to add chili peppers.
・Although spicy chili peppers are used, you can also use non-spicy chili peppers.
You can add caramel coloring to add color if you like.