Main Materials :
- 2.5 lt of Water
- 6 tablespoons of Gochujang (fermented
sticky rice and chili)
- 2 tablespoons of Gochugaru (Korean
chili powder)
- 1 tablespoon of Sweet Soy Sauce
- 4 pieces of Radish (turnip small round
shape)
- 150 gr of Squid (cut 1 cm thick round)
- 3 pieces of Chili Red (thinly sliced)
- 2 pieces of Red Snapper Fish (clean and
cut 4 parts)
- 6 cloves of Garlic (finely chopped)
- 1 tablespoon of Salt
- 1 teaspoon of Sugar
- 3 stalks of Spring Onions (thinly
sliced)
- 4 sticks of Kaelan (cut)
- 4 stalks of Celery (thinly sliced)
- 8 pieces of White Tofu (cut 2 cm thick
and fry for a while)
- 10 pieces of Quail Egg (boiled)
How to make :
- Boil water with
gochugaru, gochujang and sweet soy sauce until evenly distributed.
- Put the squid,
radish and ½ piece of red chilli or to taste. Then cook over medium heat ± 3
minutes.
- Add garlic, red
snapper fish, sugar and salt. Cook until the fish is cooked.
- Cook with
celery add, spring onions, kaelan, white tofu, quail eggs and red chilli
leftovers. Stir back until evenly, lift and serve.
- Number of
Servings : 3 person.
Cooking Time :
- Preparation :
20 minutes
- Cooking : 60
minutes
- Total : 80
minutes
Nb. :
- Taste of the
original Korean spicy Mae Un Tang is very suitable served in the afternoon
before the evening.
- For those of
you who are confused to look for materials. Here is the explanation, for
Gochujang is the fermentation of chili and sticky rice that is generally
available in Korean supermarkets. As for Gochugaru is a chili powder typical of
Korea and Radish or Turnip is a kind of radish in the form of red skin, round
and small fleshy with a stinging taste.
Have a Nice Eat ...❤✌❤
