Namdo Food Recipe - 16. Muan - Octopus Sea Beef Stew
- 날짜
- 2025.05.14 00:45
- 조회수
- 59
- 등록자
- 관리자
▶Octopus Sea Beef Stew
▶ Ingredients
Beef broth: 10kg of water, 1kg of beef center heel shank, 1kg of ribs, 300g of radish, 100g of spring onion, 50g of whole garlic, 16g of sliced ginger, 6g of dried pepper, 3g of unground pepper, 30g of dried shiitake mushroom, 150g of onion
Seasoning broth: 150g of traditional Korean soy sauce, 90g of salt
Stew ingredients: 120g of beef center heel shank, 600g of boiled ribs, 4 abalones, 3 octopuses, 60g of king oyster mushroom, 120g of cabbage, 120g of bok choi, 80g of white wood ear mushroom, 60g of shiitake mushroom, 80g of oyster mushroom, 60g of joraengi rice cake, 80g of spring onion, 1 shingled hedgehog mushroom, 1,200g of seasoning broth, fresh ginseng, lotus root, jujube
▶ recipe
1. Drain the blood from the ribs and the briskets in running water, then put them in a pot with cold water.
2. When the broth starts to boil, remove the bubbles and the residue, then put in radish, spring onion, whole garlic, sliced ginger, dried pepper, onion, dried shiitake mushroom, and unground pepper.
3. Prepare a live octopus, and the abalone should be cleaned and boiled.
4. Cut the cabbage leaves in half then cut diagonally into 4cm wide pieces, tear the oyster mushrooms into small pieces, and shred the shiitake mushrooms.
5. Cut the boiled brisket into slices, and the boiled ribs should be prepared whole.
6. Slice the spring onions, tear the oyster mushrooms into small pieces, shred the shiitake mushrooms, and place the live octopus on top.
7. Place the cabbage, shiitake mushroom, king oyster mushroom, oyster mushroom, brisket, ribs, joraengi rice cake, abalone, octopus, and white wood ear mushroom neatly in the pot.
8. Pour broth into the pot, boil the stew, and put the octopus on the top.
▶ Ingredients
Beef broth: 10kg of water, 1kg of beef center heel shank, 1kg of ribs, 300g of radish, 100g of spring onion, 50g of whole garlic, 16g of sliced ginger, 6g of dried pepper, 3g of unground pepper, 30g of dried shiitake mushroom, 150g of onion
Seasoning broth: 150g of traditional Korean soy sauce, 90g of salt
Stew ingredients: 120g of beef center heel shank, 600g of boiled ribs, 4 abalones, 3 octopuses, 60g of king oyster mushroom, 120g of cabbage, 120g of bok choi, 80g of white wood ear mushroom, 60g of shiitake mushroom, 80g of oyster mushroom, 60g of joraengi rice cake, 80g of spring onion, 1 shingled hedgehog mushroom, 1,200g of seasoning broth, fresh ginseng, lotus root, jujube
▶ recipe
1. Drain the blood from the ribs and the briskets in running water, then put them in a pot with cold water.
2. When the broth starts to boil, remove the bubbles and the residue, then put in radish, spring onion, whole garlic, sliced ginger, dried pepper, onion, dried shiitake mushroom, and unground pepper.
3. Prepare a live octopus, and the abalone should be cleaned and boiled.
4. Cut the cabbage leaves in half then cut diagonally into 4cm wide pieces, tear the oyster mushrooms into small pieces, and shred the shiitake mushrooms.
5. Cut the boiled brisket into slices, and the boiled ribs should be prepared whole.
6. Slice the spring onions, tear the oyster mushrooms into small pieces, shred the shiitake mushrooms, and place the live octopus on top.
7. Place the cabbage, shiitake mushroom, king oyster mushroom, oyster mushroom, brisket, ribs, joraengi rice cake, abalone, octopus, and white wood ear mushroom neatly in the pot.
8. Pour broth into the pot, boil the stew, and put the octopus on the top.