KR20040034284A - Doenjang shabu shabu - Google Patents

Abstract

PURPOSE: A shabu-shabu dish using pork meat instead of beef with fermented soybean paste, vegetables, Ulmi Cortex and other seasoning materials is provided, thereby removing the meaty smell peculiar to pork and providing a good taste as well as tenderized meat. CONSTITUTION: Pork meat is rolled into a diameter of 10cm, frozen and then sliced. To make a shabu-shabu stock, 70L of water, 200g of red pepper, 500g of red pepper seed, 1kg of Welch onion, 300g of ginger, 2kg of onion, 2kg of radish, 50g of Glycyrrhizae Radix, 1kg of garlic, 100g of whole black pepper and 30g of Ulmi Cortex are heated for 2hr and reheated for 4hr after removal of the whole black pepper. To make a seasoning sauce for shabu-shabu, 2L of soy sauce, 10L of purified water and 300g of Glycyrrhizae Radix are heated for 1hr, cooled and then mixed with 240g of salt, 560g of sugar, 80g of vinegar, 470ml of lemon juice and a vegetable mixture. The vegetable mixture is obtained by grinding 4 onions, 4 apples, 20 cheongyang red peppers, 30 Vietnamese red peppers, 3 pieces of pineapple and 50g of garlic.

Description

Miso Shabu Shabu {Doenjang shabu shabu}

There are many foods made with miso and pork, but the first time I tried pork shabu in miso broth.

It is a unique and protein flavor that removes the unique smell of pork and makes the pork tender.

Vegetables (cabbage, spinach, radish, onion, green onion, sesame leaf, konjac) Enoki mushroom. Shiitake mushrooms. Oyster mushroom. Thirsty mushrooms. Put meat and vegetables together to eat healthy food.

To protect the peculiar smell of traditional doenjang, improved doenjang was used. Inflammation-induced root bark (elm root bark) helps digestion and uses unprecedented pork as a shabu shabu to raise the level of satisfaction and taste, and the use of Korean traditional miso Can

.

Boil the broth: (After boiling for 2 hours, remove the pepper and boil for 4 hours)

Float enough to use the broth above (2 servings of soybean paste 64g) in a sukiyaki pot made of earthenware and put 1 tablespoon of garlic garlic and sliced cheonyang pepper.

How to make sauce

Grind ① ② and ③ (not too much) and mix well

Improved doenjang is a manufacturing method that focuses on miso without making soy sauce. In the same way as the traditional method, pick meju and make it as big as a fist. Pour the brine to the end of the soaked saline so that the meju is submerged and use the lid after a month.

Doenjang has a proven anti-cancer effect, and doenjang has a fishy effect that eliminates fishy smell. This is because protein, the main ingredient of doenjang, absorbs various odors. Can raise.

Pork is selected only for meat of the highest quality, rolled and rounded (10-12 cm in diameter) and frozen into thin slices.

Loosen miso in broth, cook vegetables and meat little by little, and then grab meat and vegetables and dip in sauce.

＜ 11 ＞ After eating it, put the kalguksu sari made with elm into the broth left over.

＜ 12 ＞ Stir-fried rice with vegetables and seaweed

<13> We can add rice and vegetables to leftover broth and make porridge

<11> <12> <13> You like everything

It is a food that can spread our miso, and satisfy the food habit of eating meat and the modern people who prefer only vegetables, and it is not burdensome for young and old people to eat and it is not spicy and salty. I am proud to be a food that not only many Koreans but also people around the world can enjoy.

Claims (3)

In the miso soup, the pork is cooked and cooked in sauce (1) Improved Doenjang is a manufacturing method focusing on doenjang without making soy sauce. In the same way as the traditional method, pick meju and make it as big as a fist. Pour the brine to the end of the soaked saline so that the meju is submerged and cover it with a lid. (2) Shabu broth consists of water (70L) Cheongyang pepper (200g) Chilli seeds (500g) Japanese leek (1Kg) Ginger (300g) Onion (2Kg) Radish (2kg) Licorice (50g) Garlic (1kg) Whole pepper (100g) ) And boil for 2 hours, then remove the pepper and boil for 4 hours. In using pork in shabu (1) Pork is rolled and frozen in 10cm diameter (2) Serve frozen meat for a short time In the method of manufacturing the shabu sauce (1) Soy sauce (2L) Purified water (10L) Licorice (30g) Put the roots (30g) and boil for 1 hour, then cool. (2) Mix salt (240g) sugar (560g) double vinegar (80g) lemon water (470ml) (3) 4 onions (medium) 4 apples (medium) 20 cheonyang peppers 30 red and white peppers 3 pineapples 3 pieces (not too much) (1) (2) (3) mix well