This dish is more than 500 years old,
originated in the Joseon era in Korea,
and has several varieties.
We cook it with beef ^^
Ingredients:
List of ingredients in the description below the video.
beef 600g
Cut into pieces about 5-7 cm long.
Place the meat in cold water for 30 minutes to remove blood from the meat.
quail eggs 12 pcs
Boil quail eggs.
Quail eggs are boiled for 3 minutes for hard boiling.
Peel the eggs.
After 30 minutes, remove the meat from the water and rinse.
Boil the meat for 7 minutes
then rinse in cold water.
green chili (or Shishito pepper) 100 g
Pierce with a fork.
1 onion
green onions 3 feathers
red chili 2 pcs
ginger root 5 g
garlic 200 g
water 1.5 liters
ginger root 5 g
1 onion
green onions 3 feathers
Then boil the meat for 40 minutes over medium heat
After 40 minutes, take out the meat and cool,
strain the broth
Tear the meat into pieces that are 1 cm wide and 5-7 cm long.
beef broth 600ml
soy sauce 250 ml
Mirin (rice wine) 50 ml
sugar 80 g
garlic 200 g
beef
Cook for 30 minutes over medium heat.
Then add the quail eggs and cook for another 10 minutes over low heat.
ground black pepper 1/3 tsp
Then add chili peppers and cook for 1 minute.
Cool the resulting dish and store it in a container in the refrigerator (maximum 1 month).
Thanks for watching.
Enjoy your meal ^^
Mix warm boiled rice with butter.
Add 2 tablespoons soy sauce.
Mix
Make topping.
Bon appetit!
The cooking method is in the description under the video !!!
List of ingredients in the description under the video !!!
