장민호 항정찜 레시피On the KBS 2TV show ‘New Release Convenience Store Restaurant’ broadcast on the 15th, stars revealed their daily menus that are too good to eat alone.
Previously, legendary idol Kim Jae-joong, who debuted 21 years ago and is the center of Asia, appeared. MC Boom Manager introduced Kim Jae-joong by saying, “A legendary idol who debuted 21 years ago is appearing.” “A legendary idol who debuted 21 years ago. The center of Asia’s heat.”
Kim Jae-joong said, “It’s nice to meet you,” and expressed his excitement at appearing on a terrestrial TV entertainment show for the first time in 15 years by saying, “My parents love it so much.”
That day, the menu that Kim Jae-joong specially chose for his father was LA galbi-jjim. Kim Jae-joong showed off a simple yet delicious LA galbi-jjim recipe that his father could easily make by himself. He also revealed a secret tip that takes care of tenderizing the meat and the taste. The mother expressed her happiness, satisfied with her husband’s cooking that she was trying for the first time. [Episode 249] Kim Jaejoong – ‘LA Galbijjim’ Recipe
■ Cooking Ingredients
LA Galbi 2kg, Coke 500ml, 2 carrots, 1/3 radish, 1 onion, 1 apple, 1 leek, 500ml Coke,
1 cup soy sauce, 1/2 cup corn syrup, 1/3 cup sesame oil, 1/2 cup sugar, 1T oyster sauce, 1/2T MSG, 2T minced garlic
(*1 cup is based on 200ml paper cup!)
■ How to make
0. Prepare the ingredients
1) Put 2kg LA Galbi and 500ml Coke in a bowl and marinate for 10 minutes. (*Pour enough Coke to cover the ribs!)
2) Peel 2 carrots and 1/3 radish and cut into bite-size pieces. 3) Chop 1 onion, 1 apple, and 1 leek into large pieces and add water to the blender.
(*The water is for blending the ingredients easily, so add only a small amount!)
1. In a bowl, mix 1 cup of soy sauce, 1/2 cup of corn syrup, 1/3 cup of sesame oil, 1/2 cup of sugar, 1T of oyster sauce, and 1/2T of MSG.
2. In a pot, add the ribs and cola from 1), the trimmed carrots and radish, the ground vegetables, the seasoning sauce from 1, and 2T of minced garlic, close the lid, and boil for 40 minutes.
(*Simmer until the broth is reduced!)
(*You don’t have to skim off the foam that forms when boiling!)
[Episode 249] Kim Jaejoong – ‘Large-capacity Japchae’ Recipe
■ Cooking Ingredients
7~8 handfuls of glass noodles (about 500g or more), 1/2 carrot, 4 green chili peppers, 3 red chili peppers, 1.5 onions, 2 handfuls of dried shiitake mushrooms, 2 handfuls of spinach,
About 1~1.5L of water, soy sauce, cooking oil (*Soy sauce 2: cooking oil 1 ratio!)
3T of brown sugar, 1T of minced garlic, 13~14 times of pure pepper, 3~4T of oyster sauce, 2~3 turns of brown sugar (or oligosaccharide), 2~3 turns of sesame oil, 13~14 times of sesame seeds
■ How to make
(※ This is a recipe that analyzes Jaejoong’s cooking taste by video 🙂 There may be some errors, so please understand ☺)
[Prepare the ingredients]
1. Soak the noodles and dried shiitake mushrooms in lukewarm water for more than 30 minutes.
2. Slice the carrots and onions. / Remove the seeds from the green chili peppers and red chili peppers and slice them.
[Making large-volume japchae]
1. Add water, soy sauce, cooking oil, and brown sugar to a pan and boil vigorously over high heat. (*If you add cooking oil, the noodles will become chewy and shiny without having to fry them separately!)
(*Add enough soy sauce to make it taste salty!)
2. Add the soaked noodles, minced garlic, pure pepper, and oyster sauce and stir until the water boils down and the noodles are seasoned.
3. When the water has boiled down to some extent, add the carrots, green chili peppers, red chili peppers, onions, and shiitake mushrooms and fry them together.
4. Sprinkle some jochong (or oligosaccharide) to add sweetness and shine. 5. After turning off the heat, add spinach, cover, and cook slightly with residual heat.
6. Sprinkle sesame oil and sesame seeds and mix to finish
[Episode 249] Jang Min-ho – ‘Garlic Sauce Bibim Noodles’ Recipe
■ Cooking Ingredients (3 servings)
[Basic Ingredients]
300g medium noodles, 1/2 cucumber, 5 ssammu leaves, garlic sauce, gochujang, sesame oil, sesame salt
(*Please refer to the Hangjeongjjim recipe for the garlic sauce~)
■ How to make
0. Prepare the ingredients
1) Cut the cucumber into thin strips the size of a gomyeong.
2) Cut the ssammu into 4 lengthwise pieces.
1. Boil the medium noodles in boiling water for about 4 minutes, then rinse in cold water.
(*If the bubbles start to boil, add a little cold water~)
2. Add 5T of garlic sauce and 7T of gochujang and mix. 3. Add seasoning sauce and 3T sesame oil to the boiled noodles and mix.
4. Top with cucumbers and ssammu and sprinkle sesame salt, and you’re done!
[Episode 249] Jang Min-ho – ‘Hangjeong Gukbap’ Recipe
■ Cooking Ingredients (3 servings)
[Basic Ingredients]
Hangjeongjjim, Hangjeongjjim broth, 2 packs of commercial sagol gomtang (500g), a handful of chives, 3 bowls of rice
■ How to make
1. Strain the remaining broth in the Hangjeongjjim pot once through a sieve.
2. Pour commercial sagol gomtang into the remaining broth and boil.
3. Arrange thinly sliced Hangjeongjjim in a bowl with rice.
4. Pour in the broth, add finely chopped chives, and you’re done!
(*Add salt and pepper according to your taste~)
