香辣燉五花肉 辛辣多汁的燉菜好美味(視頻)

【新唐人北京時間2018年08月15日訊】韓國香辣燉肉,可用五花肉或牛肉、雞肉,製成辛辣、鹹味、多汁的燉菜。以下介紹有中英文翻譯。

配料(4人份):

調味醬:
7瓣大蒜,切碎
1茶匙去皮生薑,切碎
¼杯辣椒醬(gochujang)
1湯匙辣椒片(gochugaru)
2茶匙芝麻油
½茶匙黑胡椒粉

燉菜:
1磅豬肚(或豬肩肉,或一些嫩牛肉或雞肉),切成一口大小的碎片
8盎司去皮洋蔥,切成塊狀
1個中等去皮馬鈴薯(4盎司),切成塊狀
3個蔥,切成薄片
1個綠辣椒,切成薄片
½包豆腐(約8盎司),切成1/2英寸的立方體
3½杯水
1湯匙魚露
1茶匙鹽

Spicy pork stew (Dwaejigogi-jjigae: 돼지고기찌개)

Ingredients
Serves 4

For the seasoning paste:

7 cloves garlic, minced
1 teaspoon peeled ginger, minced
¼ cup hot pepper paste (gochujang)
1 tablespoon hot pepper flakes (gochugaru)
2 teaspoons sesame oil
½ teaspoon ground black pepper
For the stew:

1 pound pork belly (or pork shoulder, or some tender cuts of beef or chicken), cut into ¼ inch thick bite size pieces
8 ounces peeled onion, cut into chunks
1 medium size peeled potato (4 ounces), cut into chunks
3 green onions, sliced
1 green chili pepper, sliced
½ package of tofu (about 8 ounces), cut into 1/2 inch cubes
3½ cup water
1 tablespoon fish sauce
1 teaspoon salt

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