Nagasaki-style Army Base Stew
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Nagasaki-style Army Base Stew is a traditional Korean Soup & Stew dish featuring Sliced Ham, Milk, Konjac, Onion. Difficulty: Hard. Ready in about 40 minutes. Tip: sodium content kimchi gochujang sodium
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π Step-by-Step Instructions
Blanch the canned ham, then soak in milk. Briefly blanch the konjac noodles in boiling water with vinegar.
Thickly julienne the onion. Tear the oyster mushrooms. Slice the shiitake mushrooms. Trim the ends of the enoki mushrooms. Diagonally slice the cheongyang chili and red chili.
Slice the potato, radish, and tofu 0.5cm thick. Half-moon slice the zucchini. Julienne the perilla leaves and soak in cold water to remove the sharp flavor.
Add kelp to the beef bone broth and boil, then let it cool slightly.
Mix ground pork with minced green onion, minced garlic, ground pepper, and salt to make meatballs. Coat with flour and egg wash and pan-fry in 5g of cooking oil.
Arrange the ingredients neatly in a pot, pour the beef bone broth, and bring to a boil. Add crown daisy and perilla seed powder to finish.
