重度の刺激中毒者がユッケジャン鍋を作るようです

重度の刺激中毒者がユッケジャン鍋を作るようです

The cold season is upon us, and my mind and body are craving something extremely spicy. Spicy food lovers, here you come! Today’s meal is yukkejang hot pot The yukkejang soup that comes out at barbecue restaurants. I like it so much that I made it into a pot as it is.

Spicy is good Red is good. If you want to be stimulated, be stupid. So here’s what we’re going to use today. First, cut the daikon into 150g pieces. Peel the skin thickly. If you don’t like peeling, you can use a peeler. After peeling, cut into chunks.

By the way, I’m making a hot pot today. In addition to the vegetables I’m using today, you can use any other ingredients you like. Carrots, Chinese cabbage, chives. The rest is in the yukhoejan soup. It’s in the royal fern water.

Next is mushrooms. Today I’m using shiitake mushrooms. But you can use other mushrooms. First, cut off the hard part of the shiitake, the stone part. 0:01:15.680,0:01:20.040 And then you cut off the shaft. The umbrella part is shredded to collect

The shaft part can also be eaten and makes a good broth. You can also use it here. You can break it up with your hands. You can cut the green onion into strips, but if you cut it diagonally I’m not sure if this is a good idea or not.

And the garlic. One or two cloves. I often hear from Koreans that I don’t have enough garlic. I’m going to use a whole clove again today. I’m going to show them my Yamato spirit. I’m Japanese Last Samurai So you’re going to peel the skin off.

In this video, I’m going to use a different method of peeling the skin, because the microwave method I used in the last video lost a lot of the aroma. Take the thin skin of the lightly crushed garlic cloves. Stuff these guys into a bowl.

You can use an empty bottle. And cover it with something flat. Shake and Shake Shake it horizontally and vertically and diagonally. The point is to do as I do, without shame. The point is to do it with all your might.

I don’t care who sees me. I don’t care who sees me, I’m going to give it my all. You can do this for about 30 seconds to a minute. The face is almost completely peeled off.

This way, you can peel a lot of garlic at once without losing its aroma. You can peel a lot of skin at once. On the other hand, if you want to remove the garlic aroma You can use the previous microwave method.

Take out the garlic and smash it. You can cut it up as you go and you’ll have it in no time. Finished minced garlic. That’s it for the preparation. Set up the earthenware pot and frying pan. Boil the water. One liter.

Put some sesame oil in a frying pan. Throw in some chopped garlic. Ignite and heat the pan. When the garlic starts to bubble, drop the heat to low Slowly draw out the aroma. When the garlic is golden brown and fragrant.

Throw in the kimchi. Today I’m using Soke Kimchi. It’s the authentic Korean kimchi. It’s sold at Don Quijote. This one is the base of the flavor. It’s best to use local ingredients as much as possible. It’s going to taste authentic. Frying kimchi softens its acidity and increases its flavor.

After mixing lightly, add daikon and shiitake mushrooms. They are also stir-fried together with the kimchi. The sweetness and aroma of the vegetables and mushrooms are brought out by frying them before simmering. If you want more spice, add more chili pepper at this point.

This time I’m going to use what Kaldi’s sells. Korean chilies, coarsely ground Korean chili peppers are much hotter than Japanese chili peppers. It is not only hot, but has sweetness in the spicy taste. Another fine ground chili pepper from Korea. Let’s blend this one in as well.

The difference between the coarse and fine grind. The coarse grind is used to give it a red color and the fine grind is used to give it a green color. The fine grind is used to soak up the flavor of the ingredients. Well, you don’t have to be this particular way.

And the spiciness can be adjusted later. We’re going to have gochujang after this, so let’s keep it in moderation at this stage. The person who is making this now is a severe stimulus addict. If you don’t like spicy food, don’t ever imitate him. About a tablespoon of each is enough for everyone.

Frying chili peppers enhances their aroma. This pungent smell is the best snack. When the aroma comes from the chili Throw in some beef ribs. If the meat is overcooked, it will become tough. It’s the last step. The meat will be cooked after this. We’re going to cook the meat until it’s lightly browned.

When the meat is cooked to a certain degree When it is done, transfer the ingredients to the pot with the hot water. There is a lot of flavor left in the sticking of the frying pan, so scrape it off with sake or water. Put this in the pot too.

Then we’ll season it. This is a pot, not a soup, so we’re going to season it well. 2 tablespoons each of mirin, soy sauce, and miso. This is the base allotment, but we’re going to change it a little bit from here to give it a Korean flavor.

Change 1 tablespoon of soy sauce to fish sauce. This will make it taste like the real thing. By the way, in Korea we use a fish sauce called “canary extract. In Korea, they use a fish sauce called “canary extract”, but you can substitute “fish sauce” or “nyokumam” from the supermarket.

And 2 tablespoons of gochujang, if you don’t like spicy food. If you don’t like spicy food, just use miso. And “tashida” beef broth, oh my. 1 tablespoon of this It’s sold in most supermarkets. If you don’t have it, you can use chicken soup stock. By the way, “Yukkejang” is beef based.

There is also a chicken based dish called Takkejang. Once you’ve seasoned it, you can throw in some bean sprouts. Sprinkle with green onions And lightly cook the bean sprouts Finally, add black pepper to taste. That’s it. Yukkejang hot pot

I don’t know why, when I’m cooking, I can’t see the color very well. I don’t know why, but when I’m cooking, I can’t see much color, even through my sunglasses. I can kind of tell if this guy is I can kind of tell. Spicy, spicy, spicy, spicy, spicy, spicy. But it’s good!

Red soup is usually good! Korean chili peppers are totally different. It’s a really good soup. This soup is so delicious! It’s the kind of soup that you would expect to find in a Korean restaurant.

This spiciness is addictive! It’s so spicy, but it’s a scary thing to be human, you get used to the stimulation. And then, gradually, it becomes insufficient. That’s why Excuse me, chili pepper. Addiction is a terrible thing.

You can adjust the spiciness of this hot pot to your liking. Unless you use gochujang or chili peppers. Less spicy, but still good enough The heat from my body, the sweat from my body. If this were summer, I’d be dead for sure.

A chilled beer goes really well with this. How good is that? It’s delicious. Spicy. The best way to finish off the meal is with Kuppa. YUKKEJANG KUPPA It must be delicious! This is the end of the line. Cheddar cheese, a familiar ingredient in Korean cuisine. Yeah. Devilish.

What a criminally delicious thing. Red soup sounds so bad for you. Why does it taste so good? At least I’m not worried about the bathroom tomorrow. It tastes too good. Thank you for the meal.

投稿主は病気なのでそのまま真似しないでください。

辛いのが苦手な人は、コチュジャン→味噌、唐辛子抜きで試してみましょう。唐辛子入れなくても十分美味しいです。キムチだけなら大して辛くないです。

辛いの好きな人でも唐辛子大さじ1-2杯くらいから試してみてください。入れすぎるとけっこう味変わります。

まあ細かいこと言えば厳密なユッケジャンとは言えないかもですが、日本風の鍋アレンジということでひとつよろしゅう。

チャンネル登録してくれると喜びます。ベルマークも押してくれるともっと喜びます。
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使用している調理器具は楽天ROOMにまとめています。
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【材料】(1〜2人前)
大根 150g
しいたけ 3個
にんにく　2欠けくらいから好みで
牛切り落とし肉 300g
キムチ 200g
もやし　一袋
水1L
醤油 大さじ1
ナンプラー 大さじ1
コチュジャン（味噌）大さじ2
みりん　大さじ2
タシダ　大さじ1 （鶏ガラスープのもとで代用可）
唐辛子　お好みで

【レシピ】
１．大根は皮を向きいちょう切り、しいたけは厚めの細切り、にんにくはみじん切り。長ネギは斜め切り。

２．にんにくをごま油で弱火で炒めて、香りが立ったら、キムチ、きのこ、大根などを炒める。土鍋でお湯を沸かしておく

３．炒めた具材をお湯に入れる。醤油、みりん、みそ（コチュジャン）、ナンプラー、タシダで味付け。

４．もやし、長ネギをいれ、軽く火が通ったら、お好みで黒胡椒を回しかけて完成。

宗家キムチ
https://amzn.to/3IEto9A

韓国唐辛子（Kaldiだと300円ちょいで売ってました）
粗挽き　https://amzn.to/3GCKL8V
細挽き　https://amzn.to/31Tx1I5

【動画内で使っていた道具】
使用している調理器具はROOMにまとめています。
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