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Jjigae hot pot | Transcription of cooking researcher Ryuji's buzz recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

大根 : 200g
しめじ : 1パック
にら : 1束
豚ばら肉 : 300g
にんにく : 2片
(A)塩 : 小さじ1/4
(A)ごま油 : 大さじ1と1/2
木綿豆腐 : 1丁(300g)
キムチ : 300g
水 : 500ml
(B)コチュジャン : 大さじ1と1/2
(B)白だし : 大さじ1と1/2
(B)ウェイパー : 小さじ1
酒 : 大さじ2

Time required

30minutes

Procedure

1) 下準備をする 02:26
Cut the radish into half-moons with a width of 8 mm. Shimeji mushrooms are cut off. Cut the garlic into 3-4 cm width. Add grated garlic and seasoning (A) to pork belly and mix.
2) 具材を煮る 04:36
Light a frying pan and spread the pork belly over high heat until it is browned. Turn off the heat, line up the kimchi and radish, loosen the shimeji mushrooms and put in. Arrange the cut cotton tofu, add water, add the seasoning of (B), ignite again and add sake. When it boils, cover it and simmer on medium heat for 15 minutes.
3) にらを入れ、仕上げる 08:44
Open the lid and put the garlic. Cover and simmer for 2-3 minutes to complete.

Point

・ A recipe for warming Jjigae made with seasonings at home.
・ Use the radish as it is.
・ If you are concerned about the fat when you fry the pork belly, you can wipe it off.
・ By combining chicken stock and white bonito stock, you can get a deeper taste.
・ Garlic chives are easy to cook, so put them in at the end.
・ If you like, you can add ground sesame seeds, chili oil, and udon noodles.