Sora doenjang jjigae with a chewy texture #Friendly Mom's recipe
I put conch in soybean paste stew for my husband who likes seafood. The chewy texture of the conch and the savory taste of the soybean paste go so well together that it is now a favorite food for the whole family.
3 serving
Within 60 minutes
hiisu
Ingredients
  • Beef Soup Street
    150g
  • conch
    5~6ea
  • onion
    1/2ea
  • Pumpkin
    1/2ea
  • Tofu
    1/2piece
  • Dallae (meaning 'dallae')
    1handful
  • leek
    1/2ea
  • Cheongyang red pepper
    1ea
  • Water
    800ml
  • crushed garlic
    1TS
  • Soybean paste
    2TS
  • red pepper paste
    1TS
  • Red pepper powder
    1TS
Cooking Steps
STEP 1/6
Cut vegetables and tofu into bite-size pieces. Slice the boiled conch thinly, and cut it into small pieces if you want to add the dalgae.
(A live conch can be used by dissolving a tablespoon of soybean paste in boiling water, boiling it for about 15 minutes, losing weight, washing it well, and cutting it. The refrigerator that is boiled and sold is cut right away. Put a little salt in cold water, defrost it, and cut it.)
STEP 2/6
Add 800ml of water to the chopped beef (Yangjimori) and boil the broth. Make sure the soup is well-brewed and the meat is tender (about 30 to 40 minutes, make 500ml of broth) and add 2 tablespoons of soybean paste, 1 tablespoon of red pepper paste, 1 tablespoon of red pepper powder, and 1 tablespoon of garlic. (You can use commercial broth such as Bi x Go Galbitang.). However, the commercial broth can be salty because it is seasoned, so add water and reduce the amount of soybean paste and red pepper paste.)
STEP 3/6
When the soup boils, add onions first.
STEP 4/6
When the onion is cooked to a certain extent and the soup boils, add the conch and pumpkin one by one.
STEP 5/6
When the vegetables are cooked to a certain extent, add tofu, green onions, and cheongyang peppers.
STEP 6/6
Boil the tofu only until the seasoning is soaked (about 2 to 3 minutes) and then add the dallae and boil it for another minute.
If you put in dalae, it has a refreshing taste and smells good, so I recommend you to it.
-You can use anchovy broth instead of meat broth. Anchovy broth tastes cool, and meat broth tastes savory. -I've only used frozen galbitang among the broths, but it's delicious if you're careful of the salty ones. -Make sure to put in the sora when the soup boils.If you put it in a lukewarm state, it can have a fishy taste.
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