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キムチチゲ｜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

豚薄切り肉(バラ肉、切り落とし肉など) : 150g
白菜キムチ : 120g
If there is Chinese cabbage kimchi juice : 大さじ2～3
(A)酒 : 大さじ2
(A)みそ : 大さじ2
(A)ニンニクすりおろし : 1 piece
タマネギ : 1/2個
豆もやし : 100g
みりん : 小さじ1
しょうゆ : 小さじ1
ごま油 : 大さじ1
ニラ(5cmに切ったもの) : 3～4本分
水 : 2と1/2カップ

Time required

10minutes

Procedure

1) Cut the onion 01:34
Slice the onion.
2) 鍋に具材を入れて混ぜる 01:53
鍋にごま油を敷き、タマネギ、豚薄切り肉、(A)、白菜キムチを入れ全体を混ぜる。
3) Fry the ingredients and simmer 03:37
When the whole is mixed, turn on the heat and fry on medium heat.
When the onions are tender and the color of the meat changes, add a small amount of water and bring to a boil.
If there is, add Chinese cabbage kimchi juice and simmer on medium heat for about 2 minutes.
Add bean sprouts and water and simmer for 3-4 minutes.
To finish, add mirin and salty sauce if you like to tighten the taste.
Add garlic, mix, and let it boil for a while.

Point

・ Chinese cabbage kimchi, which has been fermented for a while and has a sour taste, is good for richness in the soup.
・ If you mix the ingredients, seasonings and Chinese cabbage kimchi in a pot before turning on the fire, the meat will have a strong taste and a sense of unity.
・ The kimchi juice collected in the Chinese cabbage kimchi container is nutritious and delicious, and when added as a seasoning, it becomes delicious.
・ It is recommended to add water in two stages. First, add a small amount of water (1 cup) and boil down to remove the water and condense the flavor. After that, add water (1 and 1/2 cup) and stretch to bring out the flavor.