That season, Daegu Pork Neck Tea Rice (Ochazuke)
Do you know the rice that you put in tea water? I think some of you may know Ochazuke in Japan :) However, chabap is a local food of Boseong-gun, Jeollanam-do, famous for green tea, and has been introduced in Korea during the Unified Silla Period and has continued to this day :) I think I always make it once in summer. It just comes to mind automatically.So that's why that season's tea. Once you start eating, you'll fall in love with that strange charm and think twice or three times! The traditional way is to eat rice with tea water, but today, I'll eat it more simply.
1 serving
Within 30 minutes
씨피젯작업실
Ingredients
  • Daegu
    150g
  • Green tea
    5g
  • Water
    250ml
  • the liquid of tuna
    0.5spoon
  • olive oil
    little
  • Lemon
    2piece
  • leek
    little
Video
Cooking Steps
STEP 1/10
Soak lemons in water for more than 10 minutes to wash the remaining pesticides.(Wash under running water afterwards)
STEP 2/10
Boil 5g of green tea for 3 minutes with 250ml of warm water at 7~80.
STEP 3/10
Season the green tea with 0.5 spoon of tuna liquid.
STEP 4/10
Chop green onions, slice lemon, and prepare as much as you need.
STEP 5/10
After making cuts in front of and behind the pork neck of Daegu, apply olive oil.
STEP 6/10
Bake in a preheated oven at 180 degrees for 15 minutes, then turn over and bake for 10 minutes for a total of 25 minutes.
STEP 7/10
Put the cod pork neck on the rice and sprinkle it, and put a slice of lemon on it.
STEP 8/10
Pour the tea carefully so that it doesn't fall off,
STEP 9/10
Sprinkle lemon juice on top of cod pork neck.
STEP 10/10
Don't roll rice starch and tea as much as possible so that it doesn't mix, scoop it up and eat it.
Usually, I eat barley and dried yellow corvina with a lot of salmon. Personally, I like pickled cucumbers.The combination of pickled cucumber and green tea is the best. It's the simplest Oh, my! You don't have to season green tea when you eat it with jjangajji. Add cold tea water to hot rice. It's not that rice starch doesn't mix well I like to scoop it so that it mixes as late as possible. It was my first time making it with Daegu pork neck, and the texture was like corvina, so I think it went well with it.
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