ニラ玉（豚こま肉のニラ玉）｜ちゃらりんこクックさんのレシピ書き起こし
Chara Rinko Time required : 15minutes
#Korean cuisine
#casserole
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#winter
Cheese Tteokbokki ｜ Nino's Home's recipe transcription
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Ingredients
- Rice : 200g
- Water (for soaking) : Appropriate amount
- (A) Salt : 1/4 teaspoon
- (A) Water : 150ml
- oil : a little
- (B) Gochujang : 2 tablespoons
- (B) Granulated sugar : 1 tbsp and 1/2 tbsp
- (B) Chili powder : 1 tablespoon
- (B) Salt : 1/8 teaspoon
- (B) Soy sauce : 1 tablespoon
- (B) Water : 200ml
- sausage : Appropriate amount
- Leek : Appropriate amount
- Cheese to avoid : 100g
Time required
70minutes
Procedure
-
1)
Soak in water
00:10
Wash the rice, add water and leave for 10 hours.
-
2)
Powder
00:57
Drain the water and grind with a mixer. Sift and add salt from (A) and mix. Transfer to a heat-resistant bowl, add water from (A), mix until smooth, and wrap. Fill a pot with water, put a heat-resistant bowl in it, and steam for 30 minutes.
-
3)
knead
03:10
Add oil, steam and knead for about 5 minutes. Put them together, cut them in half, stretch them into sticks and cut them to the appropriate length to complete the tteokbokki.
-
4)
Flavor
04:18
Put (B) in a pan and heat to mix. When it comes to a boil, put the sausage in a pan and add the tteokbokki. Stew on medium heat for 5 minutes, mix with chopped green onions, add cheese to avoid, cover and simmer on low heat for 2 minutes.
Point
When draining rice, use a colander and a spatula to drain it thoroughly.
Oiling on the table is to prevent it from sticking to the table, so a small amount is sufficient.
When kneading, you may use a rolling pin or the like.
You can put instant noodles in the pan, but put them back in.
It's a good idea to spread the cheese all over.
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