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Sundae Jeongol (Korean Blood Sausage Hot Pot)

Coût $15, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Portions
  • $15

INGRÉDIENTS

  • Main Ingredients

    • 1 pack sundae (Korean blood sausage)
    • 🧅 1 onion, sliced
    • 5 green chili peppers, sliced
    • 100g bean sprouts
    • 1 pack enoki mushrooms
    • 100g shimeji mushrooms
    • 3.5 cups water
    • 2 sheets kelp
    • 1 handful dried anchovies
    • 1 pack perilla leaves, sliced
    • 1 tbsp perilla powder

  • Seasoning

    • 1 tbsp doenjang (soybean paste)
    • 1 tbsp gochujang (red chili paste)
    • 4 tbsp red chili powder
    • 3 tbsp soy sauce
    • 🍬 0.5 tbsp sugar
    • 🧄 1 tbsp minced garlic
    • 0.5 tbsp black pepper

ÉTAPES

1

Boil 3.5 cups of water with 1 handful of dried anchovies and 2 sheets of kelp to make broth.

2

Slice the onion, perilla leaves, and green chili peppers.

3

Wash and prepare the bean sprouts and mushrooms.

4

Cut the sundae into 3-4 cm pieces.

5

Mix doenjang, gochujang, red chili powder, soy sauce, sugar, minced garlic, and black pepper to make the seasoning paste.

6

Add the seasoning paste to the boiling broth and stir well.

7

Add onion, shimeji mushrooms, and enoki mushrooms to the broth.

8

Add the sundae slices to the pot.

9

Add green chili peppers and bean sprouts to the pot.

10

Add 1 tbsp of perilla powder to the pot.

11

Top the dish with sliced perilla leaves just before serving.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 20g
    Protéines
  • 30g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh sundae for better texture and flavor.Adjust the spice level by reducing the amount of chili powder or peppers.Serve with steamed rice for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.