Homemade nurungji soup!There's no such thing as a rough one!!
I really like nurungji soup, but I always lacked nurungji when I ate it at a Chinese restaurantIt's a very happy recipe because you can find nurungji fried in Chinese restaurant and fry it as much as you want to eat it crispy and moist!! Even though it's not a simple cooking process, if you invite guests and serve them, thumbs up that has never failed!It's a recipe!
4 serving
Within 30 minutes
dongree
Ingredients
  • Shrimp.
    5ea
  • Squid
    1ea
  • Shiitake mushroom
    3ea
  • Paprika
    1/2ea
  • onion
    1/2ea
  • leek
    1/2ea
  • Bok choy
    3ea
  • dried red pepper
    1ea
  • Sticky rice
    wanted
  • Garlic
    2ea
  • chicken stock
    400ml
  • Chicken stock
    1ea
  • Soy sauce
    1T
  • Sugar
    1t
  • Garlic
    2ea
  • dried red pepper
    1ea
  • Oyster sauce
    2T
  • ground pepper
    little
  • Cooking oil
    2T
  • Salt
    little
  • Water
    4T
  • potato starch
    3T
Cooking Steps
STEP 1/9
Prepare the ingredients first.
Prepare starch water, stir-fried seasoning, and chicken stock first, cut paprika and onion, slice mushrooms (you can add mushrooms)
Cut one dried pepper into three big pieces, garlic into big pieces sold by slicing, and bok choy into one leaf at a time.
I used frozen shrimp
I prepared the frozen squid after purchasing the creature.
STEP 2/9
Blanch onions, mushrooms, and paprika in boiling water and scoop them out (30 seconds)
STEP 3/9
Parboil the squid and shrimp in boiling water
Cut the squid into bite-size pieces. (It's better to blanch vegetables first because of the smell of seafood.)
STEP 4/9
Put the stir-fried seasoning in a pan and stir-fry the vegetables and seafood that have been blanched when the dried peppers, garlic, and green onion smell come up.
STEP 5/9
When the seafood is done, add chicken stock and bring to a boil.
STEP 6/9
Pour the prepared starch water little by little and adjust the desired concentration.
STEP 7/9
On the other side, I'll add nurungji
Please fry it in oil.
It swells up quickly, and 30 seconds is enough.
STEP 8/9
You need to put the fried nurungji and bok choy on top to make the texture and color alive!
Pour the boiled sauce on top of it and it makes a sound and is delicious.
STEP 9/9
Even if you put the remaining fried nurungji in a zipper bag with sugar and shake it
I can't stop eating high-calorie snacks >_
If you pour starch water at once, it becomes as thick as the sauce for sweet and sour pork, so pour it little by little and adjust the concentration you want.
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