Description
In Russia each family their own recipe of borscht, and in Korea in every home your recipe pendentive. This spicy stew with meat and vegetables. Especially, for some reason, love to eat men with um, the hangover. They say, well that removes all the violent consequences of libations ))) For me, and so it is a good, spicy, although a little unusual taste. All lovers of Korean cuisine and not only, welcome to my blog!!!
Ingredients
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Chicken fillet
1 piece
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Zucchini
1 piece
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Potatoes
4 piece
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Carrots
1 piece
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Onion
1 piece
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Garlic
2 tooth
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Pepper
0.5 piece
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Pepper green
1 piece
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Vegetable oil
4 Tbsp
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Spices
-
Salt
Cooking
Ingredients
In the brown box soybean paste "Dandan" in spicy red pepper paste "Kochuten". By the way, if you don't like Kokudan, you can just add red chili pepper to taste
Slice onions and carrots
Small pieces cut into fillets
Chop the bell pepper, hot pepper and garlic
Potatoes cut into large cubes
Zucchini clear, remove seeds and cut into cubes
I cook Pendentive in the cauldron. You can take thick Castrol or use a deep pan. And this recipe is perfect for slow cookers. So, pour some vegetable oil in a large kettle, add onions and carrots, fry
Add the fillets, stir
Chicken is "white"
Enter the potatoes, stir
Potatoes came until soft. Enter the zucchini, stir
Put out a little add the garlic, peppers, a little stew
Pour boiled water. The amount of water varies on your preferences. Like the middle - cover by 2-3 fingers. Thinner, add more. We love so. Bring to the boil and simmer until the vegetables are tender.
The vegetables are cooked, add the pasta, 1 - 1.5 tbsp pasta "Dandan" and 0.5 tbsp of pasta "Kochuten", mix well until the paste differences. Paste "Dandan" is not sharp, it can lay down more, until you Express taste. "Kochuten" very spicy pasta, so be careful. Again, That "Kochuten" you can replace red chilli pepper to taste
In a few minutes, the sunflower, if necessary, to taste. As "Dandan" salty paste, salt you may not need. Cook for another 5 minutes
Garnish with chopped green onions and dill and serve. Bon appetit!!!
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