Main Materials :
 |
| Jeongol |
- 2 cloves of Garlic (finely
chopped)
- 2 cm of Ginger (tossed)
- 2 pieces of Red Chili (cored and thinly sloped
slices)
- 2 pieces of Green
Chilli
(seeded and thinly sloped slices)
- 2 tablespoons of Chilli Powder
- 200 gr of Mussel (wash)
- 300 gr of Squid (remove
skin and ink, wash, cut)
- 150 gr of Shrimp (medium
size, peel and set aside skin, head to make stock)
- 2 stalks of Spring Onions (thinly
sloped slices)
- 125 gr of Chineese
White Cabbage (cut)
- 150 gr of White Tofu (cut
box 2 cm)
Seasoning Materials :
- 2 tablespoons of Vegetable Oil
(to stir-fry)
- 6 cloves of Garlic (roughly
chopped)
- 3 cm of Ginger (tossed)
- 2 pieces of Red Pepper (thin slanted slices)
- 3 tablespoons of Deonjang
- 2 tablespoons of Gochujang
- 12 pieces of Shell Tofu
- 50 gr of Dashima (soak
until soft and drain)
- 2 teaspoons of Salt
- 2 tablespoons of Soy
Sauce
- 1½ lt of Water
- 1 stem of Spring Onion
How to make :
Step I :
- Heat cooking oil, saute ginger and garlic.
- Put the red chili,
gochujang and deonjang, then stir until blended.
- Put the head of
shrimp, shrimp skin, dashima and shell tofu. Cook until everything changes
color.
- Add salt, soy
sauce and stir back until evenly distributed.
- Enter the spring onions, water and stir back. Cook until
boiling and cooked, remove, strain and set aside.
Step II :
- Heat sesame oil,
then saute garlic and ginger until all mixed.
- Put the red pepper, chilli powder and green chilli stir back until
blended.
- Put squid,
shrimp and shell tofu. Cook until all the ingredients turn stirring and pour
the broth. Then bring to a boil.
- Add white tofu
and mustard mixture again evenly. Cook until all ingredients are mixed, lift
and serve.
- Number of
Servings :
4 person.
Cooking Time :
- Preparation :
20min
- Cooking :
80 minutes
- Total :
100min
Have a Nice Eat ...❤✌❤
