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スンドゥブ｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Pork belly : 80g
キムチ : 60g
長ネギ : 1/3本（40～50g）
にんにく : 5g
生姜 : 5g
あさり : 10粒
豆腐 : 150g
卵 : 1個
水 : 300cc
ごま油 : 大さじ1
ごま油（仕上げ用） : 大さじ1
（A）コチュジャン : 大さじ1と1/2
（A）塩辛 : 大さじ1
（A）一味唐辛子 : 小さじ1
（B）白だし : 小さじ2
（B）砂糖 : 小さじ1

Time required

20minutes

Procedure

1) 下ごしらえをする 03:16
Slice the green onions diagonally.
Peel the garlic.
Cut the pork belly with scissors to a width of 3-4 cm.
Cut the kimchi into small pieces with scissors.
Grate garlic and ginger.
When using raw lajonkairia, remove the sand.
2) 炒める 04:05
Put 600ml-800ml in a pan over medium heat and add sesame oil.
Fry pork belly and kimchi.
Add grated garlic and grated ginger.
Add (A) and fry until the salted fish and pork belly are cooked while entwining the whole.
3) Stew 06:59
Add water to 2.
Add the frozen sardines.
Add (B).
Add tofu by scooping it with a large spoon.
Add green onions and bring to a boil.
4) Finish 09:57
3に卵を落とす。
ごま油を加えたら、完成。

Point

・ Sundubu that goes well with shime made from ingredients that can be purchased at supermarkets.
・ If you don't have a sundubu pot, you can use a small frying pan or clay pot instead.
・ You can make delicious food by adding garlic instead of green onions.
・ If you cut the kimchi a little, it will taste better.
・ By first frying pork belly and kimchi with seasonings, a fragrant taste comes out.
・ When using frozen lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia.
・ By using salted fish, the flavor of seafood comes out and it becomes a rich soup.
・ Various arrangements are possible for ingredients and how to eat. (Collect with seafood, eat together like a pot, etc.)