今天天气阴凉阴凉,来一锅热辣的汤就最好了!
平常在外边吃的泡菜锅,虽然看起来红红的,但是吃起来却一点都不辣。
对于我这个无辣不欢的人来说,真不过瘾!
今天在家自己煮,想吃多辣就多辣~呼!那大汗淋漓的感觉真爽!
美中不足的地方就是,我买回来的泡菜不太酸。。可是,这泡菜锅还是好好吃~
材料(2人份):
麻油---1汤匙
泡菜---半碗
泡菜汁---半碗 (我买的泡菜很少汁,所以我没放)
洋葱---1颗 (切八份)
五花肉---随意 (切片)
韩式辣酱---1汤匙
嫩豆腐---1块
红辣椒---1条
葱白---少许
鸡蛋---1个
清水---适量
做法:
- 把五花肉片于一锅沸水中汆烫5秒钟,取出备用。
- 在一个小锅放入麻油,爆香洋葱,依序放入五花肉,泡菜和韩式辣酱,翻炒一会儿。
- 倒入适量的清水于锅中,待滚后加入红辣椒,嫩豆腐和葱白即可。
备注:
- 如果敲一颗鸡蛋入汤中,风味更佳。(我忘了加)
- 此锅泡菜锅,拿来下饭最好。
- 不嗜辣者,可不放韩式辣酱和红辣椒。
Sesame oil---1 tbsp
Kimchi---Half bowl
Kimchi juice---Half bowl (My store-bought kimchi contains less juice,so i just omit it)
Onion---1 pc (divide into 8)
Pork Belly---Own preference (Cut into slices)
Korean red pepper sauce---1 tbsp
Soft tofu---1 pc (Cut into thin slices)
Red chili---1 nos
Spring onion---Some (Slice diagonally)
Egg---1 nos
Water---Some
Method:
Kimchi---Half bowl
Kimchi juice---Half bowl (My store-bought kimchi contains less juice,so i just omit it)
Onion---1 pc (divide into 8)
Pork Belly---Own preference (Cut into slices)
Korean red pepper sauce---1 tbsp
Soft tofu---1 pc (Cut into thin slices)
Red chili---1 nos
Spring onion---Some (Slice diagonally)
Egg---1 nos
Water---Some
Method:
- Blanch the pork belly slices in a pot of boiling water for around 5 seconds. Remove and set aside.
- Heat some sesame oil in a sauce pot, stir fry the onion, followed by pork belly slices, kimchi and korean red pepper sauce.
- Add some water into the pot. When it comes to boil, add in red chili, soft tofu slices and spring onion. Ready to serve.
Note:
- It would be better to crack an egg into the soup. It tastes richer and nicer. (I have forgotten to do so.)
- This kimchi jjigae is best serve with rice.
- For non-spicy lover, you can omit the korean red pepper paste and red chili.
*饱足。满足* |
I am submitting this post to Asian Food Fest: Korea hosted by Sharon of Fest of Feasts.
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