Recipe
Shabu soup delivery
food Food type Main Ingredients Take time Serve Japan Mala Hot Pot and Shabu Pork BBQ pig 30 minutes 1 place ingredient 100 grams of frozen pork shabu shank (what goes in the pot) 100 grams, Community Kitchen, frozen pork neck for shabu 100 grams, Community Kitchen, frozen pork belly, peeled and rolled, shabu 100 grams of frozen pork belly for shabu, Krua Chum Chon 4 grams aro wakame seaweed 6 fresh shiitake mushrooms 40 grams Japanese leeks 80 grams of white tofu 40 grams carrots 70 grams of Chinese kale 100 grams of Chinese cabbage 100 grams of shredded cabbage 4 Emperor's Chinese Kale 200 grams of konjac noodles or udon noodles 70 grams aro concentrated dried fish soup (shabu soup) 530 grams water 20 grams sliced shiitake mushrooms 40 grams of onion 30 grams Japanese leeks 2 pieces of sliced pork belly As required aro Suki sauce packet (dipping sauce) As requested aro ponzu sauce Lemon As desired, chopped Japanese leeks As desired, chopped red chili peppers 2-layer takeaway cup Sauce cup Preparation Things put in the pot Put everything in a pot with shochu soup and eat as desired. Shabu soup Prepare the shabu soup. Heat a pot. Add sliced pork belly, mushrooms, onions, and Japanese leeks. Stir-fry until fragrant. Pour in water and concentrated dried fish stock. Bring to a boil and serve. sauce Prepare the dipping sauce ingredients as desired.
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3 recipes for marinated pork
food Food type Main Ingredients Take time Serve Korea Mala Hot Pot and Shabu Pork BBQ pig 30 minutes 1 place ingredient Gochujang marinade recipe 1000 grams of frozen Korean pan-fried skinless pork belly 20 ml Aero sesame oil 50 ml Chongjongwon Korean soy sauce 30g Chongjongwon Gochujang Korean Chili Sauce Mitr Phol Pure White Sugar 1 kg. Bulgogi marinade recipe 1000 kg. Frozen Korean Pan-fried Pork Neck 200 g Chongjongwon Korean Pork Bulgogi Marinade Sauce BBQ Marinade Recipe 1000 grams of frozen Korean pan-fried skinless pork belly 50 ml Emerald vegetable oil 100 grams of barbecue powder Preparation Thaw frozen pork. Once the pork has thawed, remove it and pat dry before marinating. Pour the seasonings into a mixing bowl and mix them together first, then add the pork and mix well. When well mixed, put the pork into the container to be vacuumed. Ferment for at least 1 hour at a temperature of 4-7 degrees Celsius. Note: In step 3, you can tie the bag tightly instead, but vacuuming will extend the shelf life by 6 days, while normal storage will not last more than 3 days.
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