Making a bull's-eye with suji (dogani) dish that is as delicious
It's a bull's-eye recipe that keeps using suji (dogani). It's a dish as delicious as spicy jokbal.
2 serving
Within 15 minutes
쿠킹천국
Ingredients
  • red pepper paste
    3TS
  • Red pepper powder
    2TS
  • thick soy sauce
    2TS
  • crushed garlic
    1TS
  • Sugar
    2TS
  • ginger extract
    0.5TS
  • Suji (meaning 'ssi'
Cooking Steps
STEP 1/7
Pour enough water into the pot to cover the crucible. When it boils up, add 1 tablespoon of baking powder (optional) and boil. Boil for 10 minutes and rinse in cold water.
STEP 2/7
Put water in a pressure cooker and add a teaspoon of soybean paste and a cup of soju. Place a sieve and add the crucible boiled as a base. Boil it for 15 minutes.
STEP 3/7
Mix the sauce with 3 tablespoons of red pepper paste, 2 tablespoons of red pepper powder, 2 tablespoons of dark soy sauce, 1 tablespoon of minced garlic, 2 tablespoon of sugar, and 0.5 tablespoon of ginger syrup.
STEP 4/7
You can see that the chewy suji has been boiled.
STEP 5/7
Grease the pan and wait until heated.
STEP 6/7
Add all the suji and stir-fry with the sauce. Add soaked glass noodles (optional) according to your preference.
STEP 7/7
Stir-fry for 3 to 5 minutes and sprinkle sesame seeds to finish.
The bulgogi is as delicious as the spicy jokbal. It is more delicious because it has a strong chewy texture. It goes well with the seasoning. Eating ice cream for dessert is the best.
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