[Nureungjitang with prawns and seafood] Pulmuone Design Mill Han
It's a seafood nurungji soup made with December's season of prawns I make a lot of soup and eat it for hangover You can make it thick and salty and dip it in the nurungji Edible.
2 serving
Within 60 minutes
아네스천사
Ingredients
  • a large river
    5ea
  • the body of a squid
    1/2ea
  • Shiitake mushroom
    2ea
  • mushroom
    2ea
  • onion
    1/4ea
  • Paprika
    1/4piece
  • Paprika
    1/4piece
  • Cheongyang red pepper
    1/2ea
  • potato starch
    2T
  • marinade
    1pack
Cooking Steps
STEP 1/13
Seafood Nureungjitang, which is the most cumbersome to make
I'd appreciate it if you could make it easy to eat
STEP 2/13
Parboil the shrimp and squid a little bit.
STEP 3/13
Slice green onions and serve with green onion oil
You can replace it with garlic oil.
STEP 4/13
Add shiitake mushrooms, mushrooms, and onions
Add it together and stir-fry it. (Add half of the paprika.)
STEP 5/13
Pour enough water to cover the ingredients
Pour in the sauce for Pulmuone traditional soft tofu stew
STEP 6/13
Boil it a little bit
STEP 7/13
Fold starch powder in water and add an appropriate amount.
STEP 8/13
When it's thick, add the rest of paprika and fresh pepper
If I put it all in, the color isn't pretty, so I'm putting it in half and half
STEP 9/13
Mix it well~~
Wow, doesn't it look so delicious?
STEP 10/13
Fry the prepared nurungji
I pour it on top or dip it in nurungji
(Nureungji is good to fry or not to fry.to your liking)
STEP 11/13
I made it into a thick shape, but,,,
If you add a lot of soup and soak the nurungji
I thought it would be good for a hangover
STEP 12/13
Another version
Seafood Nureungjitang made with prawns and clams, which are in season in December
I made it
The soup tastes amazing
STEP 13/13
Blog
https://blog.naver.com/kysskku/222887783247
Do not add too much starch..
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