しば漬け（ナスときゅうりのしば漬け)｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし
Registered dietitian: Ayako Sekiguchi's wellness kitchen Time required : 15minutes
Tenjanchige ｜ Karuka in KOREA 우카 루카's recipe transcription
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Ingredients
- potato : 1 piece
- Korean pumpkin or zucchini : 1/2 piece
- onion : 1 piece
- Tofu : 1/2 chome
- Leek : One
- Green chili : 2 pieces
- Depesamgyeopsal or pork belly : 300g
- Pepper powder : 2 tablespoons
- Doenjang (Korean miso) : Adjust while watching the taste
- Chopped garlic : 1 tablespoon
Time required
30minutes
Procedure
-
1)
Cut the material
01:11
Cut potatoes, Korean pumpkin (zucchini), onions, tofu into bite-sized pieces, green onions into round slices, and green pepper into small pieces.
-
2)
Stew the meat
02:15
Put Depesamgyeopsal (or pork belly), water (outside the amount: enough to get meat) and doenjang in a pan and simmer over high heat.
-
3)
Add vegetables
03:47
Add potatoes that are difficult to cook and simmer for a few minutes, then add onions, Korean pumpkin (or zucchini), tofu, garlic, green onions, and green peppers and simmer.
-
4)
Add powdered pepper
04:40
When the ingredients are soft, add the powdered pepper at the end.
Point
If you don't like spicy foods, you can add less than the amount of green pepper or powdered pepper.
You can also add more meat if you like.
When you add vegetables, water will come out and the taste will be lightened, so when you add doenjang (Korean miso), season it so that it feels a little salty.
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