Cuckoo 3-column white induction, lunch box using electric stove,
Kuku delivers heat evenly to a large pot or frying pan with an induction coil that has up to 3,000W output and is 27% larger than its existing product, resulting in a small difference in heating temperature Thanks to Kuku's ultra-high temperature technology, we reached ultra-high temperature in a short time and completed it quickly. In addition, it is an automatic container detection sensor that automatically detects the location of the crater on which the container is placed, making it convenient to cook without additional manipulation. Cuckoo White 3-hole induction with pretty design as well as technology! Shall we start cooking with Cuckoo Induction, which makes the product more integrated without frames and makes the kitchen atmosphere brighter with a white top? This recipe was created with the support of the product. https://bit.ly/3cFSia6
4 serving
Within 30 minutes
아빠악어
Ingredients
  • Beef rump
    500g
  • Shiitake mushroom
    3ea
  • onion
    1/2ea
  • leek
    1ea
  • Whole pepper
    10piece
  • Ginger
    5piece
  • Water
    1L
  • thick soy sauce
    70ml
  • Sugar
    5T
  • a beautiful forest
    3T
Cooking Steps
STEP 1/8
Prepare beef for jangjorim, add enough water to soak the meat and drain the blood for 30 minutes.
STEP 2/8
Add 1 liter of water, onion, green onion, ginger and whole pepper to the beef without blood and boil in Cuckoo White 3-column induction step 9. When the water boils up, reduce the heat to four levels and boil it for 10 minutes.
STEP 3/8
Tear well-boiled beef into bite-size pieces. The meat has to be torn according to its texture to be easily torn.
STEP 4/8
Remove ingredients such as onions and green onions from the meat broth.
STEP 5/8
Add dark soy sauce, sugar and mirin to the broth.
STEP 6/8
Then add the torn meat and quail eggs and boil them down in 3 layers. Kuku White 3-hole induction is an automatic container monitoring sensor that can be conveniently cooked from any location.
STEP 7/8
If the amount of stock is reduced by one-third, slice and add shiitake mushrooms.
STEP 8/8
When there's 1/3 of the broth left, jangjorim is done
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