Nagasaki Budae Jjigae

Ingredients

재료 Canned Ham(30g), Milk(100g), Shirataki Noodles(50g), Onion(30g), Oyster Mushroom(25g) Shiitake Mushroom(10g), Enoki Mushroom(30g), Cheongyang Chili(5g), Red Chili(5g), Potato(30g) Radish(30g), Tofu(40g), Zucchini(30g), Perilla Leaf(3g), Crown Daisy(10g) Meatball, Chopped Pork(20g), Chopped Green Onion(5g), Chopped Garlic(5g), Pepper Powder(1g) Salt(1g), Flour(10g), Egg Yolk(20g) Broth, Beef Bone Broth(300g), Kelp(5g) 양념 Perilla Seed Powder(15g)

Instructions

1. 1

   Blanch the canned ham once and soak in milk, and briefly blanch the shirataki konjac in vinegar-added boiling water.

   
2. 2

   Coarsely julienne the onion, tear the oyster mushroom, slice the shiitake mushroom keeping its shape, trim the end of the enoki mushroom, and diagonally cut the cheongyang chili and red chili.

   
3. 3

   Slice potato, radish, and tofu 0.5cm thick; half-moon slice the zucchini; and julienne the perilla leaf and soak in cold water to remove the pungent taste.

   
4. 4

   Add kelp to bone broth and boil, then cool slightly.

   
5. 5

   Mix chopped green onion, chopped garlic, pepper, and salt into the chopped pork to make meatballs, coat with flour and egg wash, and pan-fry in oiled (5g) pan.

   
6. 6

   Arrange the ingredients neatly in the pot, pour in bone broth and boil, then add crown daisy and perilla powder to finish.