North Korean Food—the Rich Sauce-flavored North Korean Soybean Paste Soup 된장국
1.
Wash the zucchini, cut in half lengthwise, and cut into slices about 3~4mm thick.
2.
Wash the potatoes, peel them, and cut them into thinner slices, not too thin, so as not to rot at the end.
3.
Put the cut potatoes in a basin and soak them in water to remove the starch, so that the foam can be reduced when they are boiled.
4.
Wash the pork belly and cut into thin slices. I will use lean pork instead. The pork belly is a bit boiled and fragrant, the vegetarian ones can be omitted.
5.
Shiitake mushrooms, wash, remove stalks, and slice.
6.
Wash the hot peppers, remove the stalks and seeds, do not cut open, cut directly into circles.
7.
Pour the second water used for washing rice into a stone pot (or casserole). When washing the rice, you can use a little force, so that the water for washing the rice is whiter, and mine is not so hard. It is a little clearer.
8.
Put one and a half spoonfuls of soybean paste into the rice water. You can pass it through a sieve before putting it, so that the taste is finer and there will be no small beans in the soup.
9.
Stir the soybean paste to dissolve, without any small pieces of sauce.
10.
Put the pork belly into the stone pot.
11.
Potato chips are also placed in a stone pot.
12.
Turn on the fire, boil until boiling, skimming the foam. (If you use a stone pot, be careful not to open the fire too much, because the stone pot is heat-retaining. When the fire is too big, it will be very easy to splash when the soup is opened, so that the soup will run away, and the maintenance of the stone pot is not very good. ).
13.
Put in more easily cooked ingredients such as zucchini and shiitake mushrooms.
14.
Bring to a boil over medium and low heat.
15.
Put in the fans and cook for a while. (My fans are thinner and resistant to cooking than Longkou fans, and cooked for a while).
16.
Put a small spoonful of Daxi beef powder for seasoning, it will be more fragrant, and some can be omitted.
17.
Add some fine chili powder, this chili powder is not spicy, you can have more if you like.
18.
When the potato chips and vermicelli are soft, put the chili ring in.
19.
Turn off the heat and cover the stone pot, then you can go to serve the meal and prepare to eat. During this period, the inside of the stone pot is still boiling, so don't worry about the chili being raw and spicy.
20.
Out of the pot~ We added some chili noodles when we ate.
21.
When you drink it, stir it up, and the dishes, meat, and fans underneath will all come up^^.
Tips:
1. You can use a little force when washing rice, so that the water for washing rice is whiter. It is said that the miso soup made with Taomi water has a richer flavor, and it is too troublesome to use water. Anyway, I have tried it and it is not bad.
2. Actually there should be tofu, but I didn't put it after eating at home. If you put it, put the tofu cubes after the vermicelli is cooked and before putting the hot peppers, so that it will be very tender~
3. Don't put too much Daxida, otherwise the aroma of the soybean paste itself will be suppressed, and it will be greasy after drinking.
4. If you like Korean style, you can put some clams, and you can play freely.
