감자 샐러드 파스타 찌개
Ingredients: Potatoes, Salt, Tomatoes, Golden zucchini, Radish · 90 min cook time · 700kcal · ~₩27,800
Ingredients
500g Potatoes, 1spoonful Salt, 200g Tomatoes, 1개 Golden zucchini, 100g Radish, 2큰술 Olive oil, 1큰술 White balsamic vinegar, 1꼬집 Pepper, 50g Cheese, 300g Red shiso, 3liters Water, 500g Sugar, 150g Lemon juice, 20g Chives, 150g Canned tuna, 1큰술 Tsuyu, 1큰술 Yeondu (fermented bean extract), 200g Spaghettini, 150g Pork, 1큰술 Mirin, 50g Green onion, 1큰술 Chopped garlic, 2큰술 Red pepper powder, 1큰술 Gochujang (Korean red pepper paste), 100g Onion, 1작은술 Saewoojeot (salted shrimp), 1큰술 Soy sauce, 200g Tofu, 200g White rice, 1개 Chodang corn
Instructions
1. Wash potatoes, place in a pot, salt generously, and boil until cooked.
2. Cut tomatoes into bite-sized pieces.
3. Slice golden zucchini and radish.
4. Plate the steamed potatoes and the prepared vegetables (tomatoes, zucchini, radish).
5. Dress the salad with olive oil, white balsamic vinegar, and pepper.
6. Add sliced cheese to the plate.
7. Thoroughly wash red shiso under running water.
8. In a pot, boil 300g red shiso and 3 liters of water for 10 minutes until the color seeps out.
9. Remove the shiso leaves from the dark navy colored water.
10. Add 500g sugar and 150g lemon juice to the liquid. The lemon juice will turn the liquid violet.
11. Boil the syrup for 20-30 more minutes to thicken it. Let cool and bottle.
12. Finely chop chives.
13. In a bowl, combine canned tuna, 1 tbsp tsuyu, 1 tbsp Yeondu, and pepper. Mix well.
14. In boiling water, add salt and spaghettini. Cook until al dente.
15. Lightly rinse the cooked pasta in cold water.
16. Mix the pasta into the tuna sauce. Garnish with chives and pepper.
17. Wash and soak white rice.
18. Cut zucchini, green onion, and pepper into large chunks. Chop garlic.
19. Lightly season pork with mirin, pepper, and salt.
20. Stir-fry the seasoned pork in a pot.
21. Add green onion, pepper, and chopped garlic to the pot and continue stir-frying.
22. Add 2 tbsp red pepper powder and 1 tbsp gochujang. Stir well.
23. Add water, onion, and potato to the pot.
24. Season with saewoojeot, then with salt or soy sauce.
25. Lastly, add tofu to the jjigae.
26. In a rice cooker, add equal parts rice and water. Add roughly chopped steamed potato and chodang corn.
27. Bring the rice to a boil on high heat. Once boiling, reduce to low and simmer for 12-13 minutes.
Source: Watch the original video