サマー・チゲ鍋 #shorts

サマー・チゲ鍋 #shorts

I hope you’re not worn out by the relentless heat. Chop a large amount of garlic and separate it by coarseness. If available, salted fermented shrimp (ami no shiokara) and natto go really well with this hot pot. Serve them on the side as flavor changers. Sesame oil, garlic, kimchi, and gochujang. Lightly stir-fry them with Korean chili powder Stir-fry everything together — more oil makes it tastier. Add water and bring to a boil. Once you’ve removed the base of the shimeji mushrooms, add them in. Loosen the mushrooms and add them to the pot. Add enoki mushrooms, just like the shimeji. Cut the tofu into pieces and add it to the pot. Simmer until everything turns red. Take a packet of instant noodles (like Demae Iccho) and pour the soup base into the pot. Add the noodles later. Coarsely ground sausages — you can chop them, but they’re easier to pick up whole. Add some kind of ham as well. Slice the ham thickly and add it to the pot. Add more garlic. Roughly chop some green onions and scatter them on top along with cheese. Drizzle with flavored oil. Time to eat! Hmm… To beat the summer heat, nothing works better than stuffing your mouth with spicy food while letting out a huff and puff — that’s the best way to cool down. . And of course, after enjoying this hot pot, this is what you get afterward! Summer jjigae hotpot. Enjoy it! It’s hot but delicious.

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