만 원으로 만드는 만 원 반찬 특집! 오징어볶음 만들기 (정미경 레시피) MBN 221122

teff flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

lentils

🥗Healthier: quinoa

💰Cheaper: split peas

Quinoa offers a complete protein, while split peas are budget-friendly.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños provide heat, while bell peppers are milder and more affordable.

Cut the squid into bite-sized pieces with the skin on. In 4 cups of water, add 12 anchovies for broth, 1 piece of kelp, and 2 tablespoons of dried shrimp. Once the water boils, remove the kelp and simmer for another 15 minutes to make the broth.

Cut the white part of the radish into square pieces and divide the napa cabbage into 5cm lengths. Slice the garlic, thinly slice the Cheongyang peppers, and cut the green onion diagonally.

In 3 cups of the anchovy broth, add the radish and squid, and boil on medium heat for 5 minutes.

Once the flavor of the squid is well infused, add the napa cabbage and season with tuna sauce and salt, then boil for another 2 minutes.

Add the Cheongyang peppers and green onion, sprinkle with pepper, and boil for another minute before turning off the heat.

Cooking Techniques

Spice Level:

Allergens