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    • #95993

      Hello everyone and Maangchi!

      For a long time i’ve been wanting to make haejjangguk at home, even though I know it’s not the most simple of recipes.
      Yet, after looking at some different recipes, it appears that most of the time, shiraegi is used.
      I’m living in the deep countryside of Belgium, and it’s quite hard for me to find Korean ingredients, especially the specific ones.
      Would someone know what I can replace shiraegi with?

      Thanks for your help! If I can achieve that, I’ll send some pictures of the dish!

    • #95995

      Well – I guess there are radishes available?
      Take the greens (which are usually discarded) and dry them…

    • #96589

      Hi! Recently I have cooked this soup but I made the recipe mo simple using these ingredients: beef 소고기, leek 대파, onion 양파, soybean sprouts 콩나물, daikon radish 무. Optionally, you can add enoki mushrooms, capsicum. Soy sauce 간장, ground red pepper 고추가루, salt 소금, fish sauce 액젓, garlic 마늘.

      1. Cut the beef into strips.
      2. Mince the garlic.
      3. Rinse, dry and finely chop the kimchi.
      4. Chop cabbage and green onions.
      5. Put the beef and garlic in the pan, saute in sesame oil for 2-3 minutes.
      6. Add soy sauce and kimchi. Pour in the broth mixture and bring to a boil. Turn off the fire.
      7. Place wheatgrass, chili and cabbage in a dish with the rest of the ingredients. Cover loosely with a lid and let simmer for 15 minutes.
      8. Add the green onions to the soup and cook for 1 more minute.
      9. Remove the pan from the stove.
      10. Serve the soup, garnishing each serving with sesame seeds.
      Enjoy your meal!

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