이찬원 김치제육볶음 레시피First, Lee Chan-won spent time with his 12-year-old best friends since high school. Lee Chan-won surprised his hungry friends by preparing four meat dishes, including Korean beef sirloin, pork belly, stir-fried pork, and beef belly doenjang jjigae, which copied the taste of a famous restaurant.
In addition, Eo-nam Seonsaeng Ryu Soo-young went on his second business trip to the US after his Stanford lecture. Ryu Soo-young prepared Korean food such as spicy braised ribs for 100 students of ‘Lake in the Forest’. He even meticulously brought along the Ming-na-mul that he had personally picked himself.
Ryu Soo-young, who had previously challenged himself to mass-feed 200 college students with ‘1,000 Won Breakfast’, started cooking much more leisurely this time. However, unexpected variables continued to occur. However, Ryu Soo-young overcame the crisis with his quick wit and cooking sense, and properly introduced the taste of Korean food to 100 American youth. [Episode 248] Lee Chan-won – ‘Woosamgyeop Doenjang Jjigae’ Recipe
■ Cooking Ingredients
Woosamgyeop 250g, water 500ml, green onion 1 bunch, tofu 150g, 1.5 green chili peppers, a large handful of chives,
Traditional soybean paste 2T (100g), regular red pepper powder 2T, cooking wine 1T, anchovy sauce 1T
■ How to make
0. Prepare ingredients
1) Cut green onion and green chili pepper into similar sizes. / Cut tofu into cubes. / Cut chives into quarters.
1. Stir-fry the woosamgyeop in a pot over high heat.
2. Add 2T of soybean paste to the woosamgyeop oil and stir-fry.
3. Add 500ml of water, 2T of regular red pepper powder, 1T of cooking wine, and 1T of anchovy sauce and boil vigorously. 4. Add green onions and tofu and boil for 5 minutes.
5. Add green chili peppers and chives and boil briefly to finish
[Episode 248] Lee Chan-won – ‘Kimchi Jeyukbokkeum’ Recipe
■ Cooking Ingredients
300g pork belly, salt, pepper, 200g kimchi, 1/2 onion, 1 bunch green onions, 1/2T sesame oil
[Seasoning sauce] 1T regular red pepper powder, 2T sugar evenly, 1/2T soy sauce, 1T tuna liquid, 1.5T mirin, 1/2T oyster sauce, 1/2T minced garlic, 1T gochujang
■ How to make
0. Prepare the ingredients
1) Slice the onion. / Slice the green onion diagonally. 2) [Seasoning sauce] In a bowl, mix 1T of regular red pepper powder, 2T of sugar, 1/2T of soy sauce, 1T of tuna liquid, 1.5T of cooking wine, 1/2T of oyster sauce, 1/2T of minced garlic, and 1T of gochujang.
1. Coat a pan with cooking oil and preheat it on high heat.
(*If the oil comes out right after you put the pork belly fat on the pan, it is preheated!)
2. Place the pork belly on the preheated pan, sprinkle with salt and pepper, and fry on high heat until golden brown.
3. When the meat is cooked, spread the center of the pan to collect the meat fat, and add kimchi.
(*Be careful because the moisture in the kimchi and the meat fat may mix and cause the oil to splatter.)
4. When the kimchi is cooked golden brown, add [Seasoning sauce], onion, and green onion and stir-fry with the meat.
5. Finally, sprinkle 1/2T of sesame oil and you’re done.
