Dongtae-tang (Dongtae-jjigae) rich in taste and nutrition
Before explaining the dish, let's first look at the differences between soup, soup, stew, and hot pot. In conclusion, the biggest difference is the amount of soup. Soup and soup have a lot of soup, and stew and hot pot are boiled with a little soup. You can understand the soup as a compliment of soup. In other words, soup and soup have more soup than ingredients, and stew and hot pot have more ingredients than soup. And if the ingredients can only be cooked in the kitchen and heated by the customer (for example, gamjatang), Or it is often divided into soup, soup, stew, and hot pot depending on whether the customer cooks and eats it (for example, hot pot) without cooking it when served. Then, moving on to today's dish, I often make pollack soup when I miss hot soup without side dishes. On top of that, I made pollack soup (Dongtae stew) with vitamin-rich in taste and nutrition. With a bowl of hot rice, I'm not jealous of hot side dishes, and it's also good for hangover soup. Then let's make it with the video! Lets Go!
4 serving
Within 30 minutes
luckydaddy
Ingredients
  • the dynamic state
    2ea
  • Radish
    1/5ea
  • Young squash
    1/2ea
  • Tofu
    1piece
  • leek
    1ea
  • Cheongyang red pepper
    1ea
  • a crown daisy
    1handful
  • Seafood seafood soup pack
    1ea
  • a thick salt
    little
  • Red pepper powder
    3TS
  • cooking wine
    2TS
  • Korean style soy sauce
    1TS
  • crushed garlic
    1TS
  • red pepper paste
    1/2TS
  • ginger powder
    1/4TS
  • ground pepper
    little
  • Red pepper
    1ea
Video
Cooking Steps
STEP 1/11
Please prepare the ingredients first.
I've prepared the pollack that's already been prepared.
STEP 2/11
If it's raw pollack, cut it into pieces and wash it well in water.
Wash well under running water even if it is trimmed.
STEP 3/11
Please trim the vegetables.
Wash the crown daisy and cut it in half, cut the cheongyang pepper and red pepper diagonally, peel the radish with a filler, cut it to 0.5cm thick, cut the zucchini into 0.5~1cm thick, and cut the green onion in half and cut it into 4cm long, and cut the tofu into bite-size pieces.
STEP 4/11
Put about 1.5 liters of water in a pot or court pan and boil it with 1 seafood stock pack and radish.
STEP 5/11
When the water boils and the broth is enough, remove the stock pack ingredients.
STEP 6/11
Add 3 tablespoons of red pepper powder, 2 tablespoons of cooking wine, 1 tablespoons of soy sauce, 1 tablespoon of minced garlic, 1/2 tablespoon of red pepper paste, 1/4 tablespoon of ginger powder, a little pepper, and stir it once, and boil it for about 5 minutes.
STEP 7/11
When the pollack is half-cooked, add the remaining vegetables, including zucchini, green onion, red pepper, cheongyang pepper, and tofu, and boil for about 3 more minutes.
STEP 8/11
If the water is bland, season it with a little bit of salt.
STEP 9/11
Raise the crown daisy, turn off the gas stove, and pour the soup a few times over the crown daisy.
STEP 10/11
Dongtae-tang (Dongtae-jjigae), which is rich in taste and nutrition, is completed.
STEP 11/11
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Cooking review
5.00
score
  • 298*****
    score
    It's delicious.
    2022-01-19 07:34
  • 500*****
    score
    I think the pollack meat is alive
    2021-11-13 21:51
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