Point
Since UNILLOY pot is excellent in the thermal storage effect and the keeping-warm effect, potato boiled without collapsing, cooked plump and pulled out natural sweet taste. Kochujang and kimchi added to usual potatoes stewed with pork change to the style of South Korea.
Ingredient
- Potato (Large)
- 4 pcs
- Onion
- 1 piece
- Garlic
- a little
- Vegetable oil
- as appropriate
A
- Soy sauce
- 50㏄
- Sake
- 50㏄
- Sweet sake “Mirin”
- 50㏄
- Water
- 400㏄
- Kochujang
- 1 tablespoon
- Pepper
- as appropriate
- Chinese cabbage kimchi
- 100g
- Green spring onion
- 1/2
- White sesame
- as appropriate
- Sesame oil
- as appropriate
1
Potato peeled off, cut into four parts and soaked into water. Garlic sliced thinly.2
Onion cut eight division into equal parts at comb shape, green spring onion cut diagonally.3
Put vegetable oil and sliced garlic into UNILLOY 22cm casserole and heat low.
4
Then good smell come out, put onion and potato and stir-fry quickly.5
Add seasoning of A and simmer. Put beef after removed scum, simmer medium heat for 10 minutes.6
Then the potato heated pass through, add kochujang and a Chinese cabbage kimchi and simmer. 7
Add green spring onion and sesame oil, turn off fire.
このレシピのカテゴリー
Tomoko Okada – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.
