황태로 황개장 만들기 (이보은 레시피) MBN 211226

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 100g of dried pollack into 5-7cm pieces.

Rinse the cut pollack in water, ensuring to wet it slightly and then remove it immediately to avoid fishy taste.

Cut the white and light green parts of the green onions into 7cm lengths and then halve them.

Tear the softened napa cabbage greens into pieces about 10-15cm long.

Slice the radish into flat pieces and then julienne them to the thickness of a chopstick.

In a heated pan without oil, grill the green onions and pollack for 1 minute.

Add 5 tablespoons of red pepper powder, 1 tablespoon of dark soy sauce, 2 tablespoons of soup soy sauce, 1 tablespoon of minced garlic, 1 tablespoon of salted shrimp liquid, and 2 tablespoons of perilla oil, and mix well.

Transfer the mixed ingredients to a large pot and stir-fry until the pollack shrinks slightly.

Add 1/2 tablespoon of soybean paste and pour in 3L of rice washing water that has been mixed.

Boil for 50 minutes, then drizzle 2 beaten eggs over the broth.

Add 3 tablespoons of perilla powder to adjust the thickness.

Cooking Techniques

Spice Level:

Allergens