How to Make the Best of Leftover Tangsuyuk?! скачать в хорошем качестве

How to Make the Best of Leftover Tangsuyuk?!

#Tangsuyuk #Jeongol #MakeUseOfLeftovers These days, I'm sure you guys often order food delivery. When ordering Chinese food delivery, haven't you had to deal with leftover tangsuyuk every now and then? Rather than having them as is, why don't you use them to make a tastier dish? The rebirth of leftover tangsuyuk, introducing the 'tangsuyuk jeongol' ================= Tangsuyuk jeongol (Sweet and sour pork hot pot) [Ingredients] 2 cups (360ml) water 100g tangsuyuk about 3/4 cup (100g) sour kimchi 1/5 (50g) onion about 1/5 cup (40g) cooking wine about 1/3 stalk (30g) green onion about 1/5 cup (30g) thick soy sauce about 2 tbsp (25g) brown sugar some minced ginger 1 sheet pre-cut dried kelp 1 egg [Directions] 1. Julienne the onion to 0.3cm pieces and place in a pot. 2. Place the tangsuyuk above the onion and add the dried kelp. 3. Slice the green onion diagonally in 0.5cm pieces. 4. Lightly beat the egg and set aside. 5. In a bowl, thoroughly combine the water, minced ginger, brown sugar, thick soy sauce, and cooking wine to make the soup. Tip: Adjust the amount of water according to the state of the tangsuyuk. 6. Pour the soup into the pot and boil over medium heat. Tip: Boil until the tangsuyuk has softened and absorbed enough moisture. 7. Using scissors, cut the sour kimchi into bite-size pieces. When the soup comes to a boil, add the kimchi into the pot. 8. Add 2/3 of the prepared green onion and pour the egg over the pot. 9. Garnish with the rest of the green onion. 10. While the egg is still cooking, turn off the heat. Tip: Turn off the heat when the egg is about 90% cooked.