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[Cooking with Her Excellency] Mineo maeuntang (spicy croaker fish stew)

Cooking with Her Excellency

July 20,2015
Mineo maeuntang (spicy croaker fish stew)


Ingredients:

300 grams (1½ cup) croaker fish

5 grams (1 teaspoon) sea tangle

5 grams (1 teaspoon) katsuobushi, or dried bonito flakes

100 grams (3.5 ounces) turnip

50 grams (3 tablespoons) leeks

30 grams (2 tablespoons) shiitake mushroom

30 grams (2 tablespoons) oyster mushroom

30 grams (2 tablespoons) beech mushroom

20 grams (4 teaspoons) garlic, minced

15 grams (1 tablespoon) chives

30 grams (2 tablespoons) firm tofu

50 grams (3 tablespoons) dadaegi, or seasoned red-pepper sauce

10 milliliter (2 teaspoons) jeongjong, or refined rice wine

500 milliliter (2 cups) water



Serves 1

1. Fill a pot with 500 milliliters of water and bring to a boil. Add sea tangle cook over high heat for 3 minutes.

2. Remove sea tangle from the boiling water and add dried bonito flakes. Cook over high heat for 5 minutes.

3. Remove dried bonito flakes and add seasoned red-pepper sauce. Cook over high heat for 5 minutes.

4. Add croaker fish and cook over high heat for 3 minutes.

5. Add turnip, leeks, shiitake mushroom, oyster mushroom, beech mushroom, tofu and minced garlic. Cook over high heat for 10 minutes.

6. Add refined rice wine and place chives on top before serving.






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