백종원 초간단 김치찌개 레시피 (Paik Jong Won's Kimchi Jjigae Recipe) > 요리 레시피

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백종원 초간단 김치찌개 레시피 (Paik Jong Won's Kimchi Jjigae Recipe)

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댓글 0건 조회 649회 작성일 20-08-13 18:37

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백종원 초간단 김치찌개 레시피 공개 


 






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재료 공개 


- 쌀뜬물 380ml (1.5컵)

- 김치 150g

- 돼지고기 120g

- 청량고추 10g

- 양파 30g

- 고운 고춧가루 30g(2스푼)

- 굵은 고춧가루 30g (2스푼)

- 다진마늘 30g (2스푼)

- 국간장 15g (1스푼)

- 새우젓 15g (1스푼)








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오늘은 간단한 버전으로 만들 수 있는 백종원 초간단 김치찌개에 대해 알아볼께요. 돼지고기는 어떤부위든지 상관 없습니다. 고기는 그냥 잘게 썰고 돼지고기 지방도 넣으면 맛있습니다. 기름기를 넣어야 끓일수록 풍미가 나옵니다. 만약 여러분이 지방 먹는 것을 좋아하지 않는다면. 국물에 기름기를 넣고 끓인 다음 꺼내시면 됩니다. 그 육수를 이용해서 찌개를 끓인 다면 더욱 맛을 살릴 수 습니다.




또 다른 팁, 새우젓(액젓)


없으면 집에서 아무 종류의 액젓를 넣으셔도 됩니다. 멸치액젓, 까나리액젓, 참치액젓 새우젓이 없으면 맛이 약간 다를 수도 있지만 가능한 대체해서 사용해도 됩니다. 


쌀뜨물에 돼지고기를 넣고 오래 끓인다.  


여기서 포인트는 돼지고기를 오래 끓이기만 하면 된다. 지방이 녹을수록 고기 맛은 떨어지지만 육수는 정말 맛있어집니다. 김치찌개를 만들 때는 한번 볶은 돼지고기를 사용하는 것도 좋습니다. 돼지고기 안의 지방을 한번 녹인 후 그 맛을 이용해서 맛을 내는것입니다.


김치찌개에 들어가는 김치는 당연히 중요 합니다. 


이 레시피대로 했는데 김치찌개가 맛이 없다면? 그건 김치 때문입니다. 잘익은 김치를 사용해야하는데 김치의 신맛이 깊은 맛을 내주기 때문입니다.





간단요약 


1. 양파와 고추는 썬다


2. 냄비에 돼지고기 어깨와 물을 넣는다. (포크 120g, 쌀뜨물 380ml)


3. 육수를 끓여서 끓인다


4. 고기가 다 익으면 김치와 다진 마늘을 넣는다(김치 150g, 다진 마늘 30g)


5. 파,고추를 넣는다. (파 30g, 매운 고추 10g)


6. 고춧가루를 넣고 잘 섞는다. (굵은 고춧가루 30g, 고운 고춧가루 30g)


7. 국간장, 새우젓을 넣고 젓는다 (국간장 15g, 새우젓 15g)


8. 대파와 고추를 고명으로 얹는다.










Kimchi Jjigae (kimchi stew) for today


There are many types of kimchi jjigae


I've made various kinds of it


Today, we'll make a quick version


(Paik Jong Won's Kimchi Jjigae Recipe)


(pork, rice water, cut kimchi, minced garlic)


(spring onions, spicy chili, red chili, fine chili powder)


(coarse chili powder, soy sauce, salted shrimp)


Look at the ingredients and if you don't have pork shoulder


that's okay


Use any part of pork including intestines


Even the head meat is okay but they don't usually sell it


Any type of pork is fine


Just cut the meat into pieces


Pork fat is okay, too


When you make kimchi jjigae


you'll start asking for more fat when buying pork


You have to add the fat to bring out the flavor


If you don't like eating fat


just boil the fat in the broth and then take it out


Use that broth to cook the stew It's very delicious


Am I revealing too much?


Another tip, saeujeot (salted shrimp)


If you don't have it, use any type of fish sauce at home


Anchovy, sand lance, tuna salted juice


If you don't have salted shrimp


the taste may be slightly different


But use whatever is available


(Cut the spring onions and chili)


They don't have to look as pretty as seen here


Just cut them


Big or small, doesn't matter


But never grind them


Mincing is fine


Just cut them however you want


You won't tell the much difference


Don't mind that


Don't try to cut them pretty Just try


(Pork 120g)


(Rice water 380ml (2 cups))


One thing, rice water


Rice water is not mandatory


Don't be disappointed if you don't have it


Never be disappointed!


Regular water is fine


Tap water, bottled water


But no soda


No rice water, no problem


I usually use regular water at home


If you use rice water, it's a tiny bit more delicious


(Bring to a boil to make the meat broth)


This is the important thing


Put pork in the rice water and bring to a boil


Whatever part of pork is fine


Just make sure to boil the pork for a long time


It looks like we're only boiling for a while here


But try boiling the broth for a long, long time


You may even forget


that you left something on the stove


You won't be able to chew the meat but the broth will be amazing


Everyone who likes to cook knows this


Using stir-fried pork is better when making kimchi jjigae


What's the reason?


We melt the fat within the pork


to use that taste to bring out flavor


and let the pork meat be fried in its own fat


Then how about boiling?


Bring to a boil


to melt the pork fat into the broth


You'd probably have this experience


You cook pork kimchi jjigae at home


You eat it the next day and again the day after


It tastes better as days pass


Do you know why?


The more you boil, the more the fat melts from the inside


That's the idea Simple, right?


I shouldn't tell you this


(Sliced kimchi 150g)


Kimchi is important here


If you follow my recipe but the kimchi jjigae doesn't taste good


about 50% or 60% of the cases are because of kimchi


You need to have good kimchi


Regardless of the taste


what's more important?


You must use fermented kimchi


If you use fresh kimchi, that's just cabbage soup


Never use fresh kimchi


The kimchi must be really sour


Not just regular kimchi


It must be kimchi that tastes extremely sour


That sour taste will create a deep flavor


Remember this


It must be sour


"Oh! this is too sour" That is aged kimchi


We're making kimchi jjigae


So slightly sour


(Chopped garlic 30g (2 tbsp))


(Spring onions 30g)


(Hot chili 10g)


(Coarse chili powder 30g (2 tbsp))


(Fine chili powder 30g (2 tbsp))


Many people worry about the chili powder


This person told me once that


she followed my recipe


but the broth got really thick


She used fine chili powder


Fine and coarse powders are slightly different


The particles are different


So please, tell the difference between the two types


But anything's fine, really


Don't follow my recipe from the beginning


Just put 1 tbsp first


because some people don't like spicy food


First find out what you have


whether the chili powder you have is spicy or not


and whether it's coarse or fine


I use the fine kind


when I fry dumplings at home


and make dumpling soy sauce


Why am I talking about this? Stay tuned for our dumpling episode


It's okay if you use just one type of chili powder


No problem at all


It just looks a little bit different


Compare later to see


what's different when you use one or two


types of chili powder


Once you start to realize that


you'll have both types in your pantry


(Soy sauce 15ml (1 tbsp))


(Salted shrimp 15g (1tbsp))


Here, guk-ganjang (soy sauce for soup) and salted shrimp


Even if you don't have it, you can't use regular soy sauce


Add a little bit of regular soy sauce


Or


just use salted juice instead


Or season with salt or salted juice


If you use only regular soy sauce its flavor will be overpowering


It probably won't taste like kimchi jjigae


It will taste weird


If you don't have soup soy sauce,


don't go to the grocery store to get one


Don't panic


Just bring out the flavor little with regular soy sauce


and use salt and salted juice


If there's no salted shrimp, use fish sauce


(Add spring onions and chili for garnish, and you're done)


(Kimchi Jjigae Series 1, Quick Ver.)


Try it


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