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スンドゥブチゲ｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

あさり（砂抜きしたもの） : 200g
牛肉切り落とし : 100g
絹ごし豆腐 : 1丁
しいたけ : 2〜3枚
（A）酒 : 1/4カップ
（A）みりん : 1 to 1 and 1/2 tbsp
（A）しょうゆ : 1 to 1 and 1/2 tbsp
（A）ごま油 : 大さじ1
（A）水 : 2カップ
（B）にんにくのすりおろし : 1かけ分
（B）辛子明太子（またはたらこ） : 50g
（B）白菜キムチ : 50g
（B）韓国産唐辛子 : 小さじ1
青ねぎの小口切り : 2〜3本分
卵 : 1個

Time required

30minutes

Procedure

1) Prepare the ingredients 02:26
Cut the shiitake mushrooms into thin slices. Cut the spicy cod roe into coarse pieces.
2) 具材を煮込む 03:13
Put beef, shiitake mushrooms, clams and (A) in a pan and heat. After boiling, add (B) and scoop up silken tofu with a spoon. Stew on medium heat for 3-4 minutes. When the tofu is cooked and all the clams are open, turn the ingredients over so that the tofu tastes good. Adjust the taste to your liking.
3) Finish 07:18
2に卵を落とし、青ねぎの小口切り、唐辛子を散らす。器に盛り付ける。

Point

・ Lightly loosen the beef and put it in.
・ When putting in a pot, put meat, mushrooms, and clams in that order.
・ The taste is good when it is cooked from a cold place.
・ When it is boiled, remove the lye.
・ To prevent the mentaiko grains from being taken with the lye, add the mentaiko after removing the lye.
・ It is good to use a bit of chili pepper instead of powdered chili pepper, but since it has a strong pungent taste, reduce the amount.
・ When turning over the ingredients in step 2, be careful not to break the tofu.
・ When dropping the egg in step 3, if you want to finish it beautifully, divide it into egg yolk and egg white, put the egg white first, and after a while, add the egg yolk to finish it beautifully.