![]() Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients Add water and cover.Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot.6 ounces medium-firm tofu, cut into ½-inch cubes (about 1 cup). ![]() 5 tablespoons fermented soybean paste (doenjang).4 large shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup).1 green Korean chili pepper (cheong-gochu), stemmed and chopped. ![]()
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