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キムチチゲ｜백종원의 요리비책 Paik's Cuisine さんのレシピ書き起こし

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백종원 PAIK JONG WON

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Ingredients

Pork (shoulder butt) : 120g
米の研ぎ汁 : 380g
キムチ : 150g
すりおろしにんにく : 30g
ねぎ : 30g
赤唐辛子 : 10g
青唐辛子 : 10g
粉唐辛子 : 30g
粗びき唐辛子 : 30g
醬油 : 15ml
アミの塩辛 : 15g

Time required

60minutes

Procedure

1) Cut green onions and chili peppers 01:17
Cut green onions, green peppers, and red peppers into slices.
2) Boil the pork 01:38
Put pork and sharpening juice in a pan and heat to simmer.
3) Add seasoning 03:11
Add half the amount of kimchi, grated garlic and green onions.
Add half the amount of red pepper, green pepper, coarsely ground pepper, and powdered pepper and mix.
4) 仕上げる 05:04
薄口醤油、アミの塩辛を加えて混ぜる。・
仕上げに残ったねぎ赤唐辛子、青唐辛子をちらせば完成。

Point

・ If there is no shoulder loin, any part of pork will do.
・ If you don't have salted mysidacea, you can use fish sauce instead.
・ If you don't have sharpening juice, you can use ordinary water instead.
・ We recommend kimchi that is ripe enough to feel sour.
・ Add the amount of chili pepper while adjusting.
・ When using dark soy sauce instead of light soy sauce, reduce the amount.
・ Recommended even if you add different vegetables.