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チーズデジカルビ｜ kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

豚肩ロース（ブロック） : 250g
玉ねぎ : 1/2個
人参 : 1/4個
長ネギ : 1/2本
キャベツ : 120g
じゃがいも : 1/2個
ミックスチーズ : 100〜150g
ごま油 : 少々
塩胡椒 : 少々
醤油 : 大さじ1.5
料理酒 : 大さじ1
コチュジャン : 大さじ1
砂糖 : 大さじ1
すりおろしにんにく : 小さじ1/2
すりおろし生姜 : 小さじ1/2

Time required

40minutes

Procedure

1) Cut boston butt 00:53
Cut the pork shoulder loin into 1 cm wide pieces, beat them with meat tenderizer, and cut them into pieces that are easy to eat.
2) Pickle boston butt 01:08
Mix soy sauce, cooking liquor, gochujang, sugar, grated garlic, and grated ginger in a bowl, add pork shoulder loin, and soak for about 30 minutes.
3) Cut vegetables 01:32
Insert a knife diagonally into the green onions and cut into large slices. Chop the onion. Cut the carrots in half a month. Cut the cabbage into pieces that are easy to eat. Peel the potatoes, remove the sprouts, and chop them into small pieces.
4) 豚肩ロースを焼く 02:13
温めたホットプレートにごま油を入れて、豚肩ロースを焼く。火が通ったら取り出す。
5) 加熱する 02:49
ホットプレートに固い野菜から順番に入れて、豚肩ロースとタレを回しかけ蓋をして弱めの中温〜中温で蒸し焼きする。
6) Finish 03:31
When the vegetables are tender, mix them while heating over high heat, bring the ingredients to the edge of the hot plate, add mixed cheese in the center, cover and heat until the cheese melts at low temperature.

Point

・ Eat with ingredients and cheese.
・ Bake only boston butt so that the sauce does not splash.
・ Bake vegetables in the order of potatoes → carrots → onions → cabbage → green onions.
・ If the taste is light, add salt and pepper to taste.
・ Since salty sauce and gochujang do not make it too spicy, it is easy for children to eat.