This salty side dish, made by braising soybean in soy sauce, is called by different names, such as “kongjang” and “kongjaban,” in different regions. 将黄豆用酱油炖制而成,味道微咸,是很适合配米饭吃的小菜。酱黄豆在有些地方又叫做“酱豆”或“咸豆”。 將黃豆用醬油燉製而成,味道微咸。每個地方稱呼的名稱各有不同,有的地方也稱它為「醬豆」或「咸豆」。 豆をカンジャンで濃いめに煮詰めた料理。地域によりコンジャン、コンジャバンと呼ばれる。 재료흰콩 불린것 1컵,
Kodari-jorim, Braised Half-dried Pollack, 炖半干明太鱼, 燉半乾明太魚, 半干しスケトウダラの煮付け, 코다리조림
Kodari (half-dried pollack) braised in a mixture of soy sauce, red chili powder, and minced garlic. This dish has a soft yet chewy texture that has made it a popular
Eundaegu-jorim, Braised Black Cod, 炖银鳕鱼, 燉銀鱈魚, 銀だらの煮付け, 은대구조림
Fresh black cod lightly seared and braised in a sweet soy sauce glaze with white radish. Black cod has a creamy texture and mild taste. 将肉质柔嫩鲜美的银鳕鱼用微甜 的酱油与萝卜一同炖制。可以品尝肉质柔嫩鲜 美的银鳕鱼。 採用富含油分的銀鳕魚和蓮藕等食材,用甜醬油燉出的香醇濃郁的料理。 身が柔らかく淡白な味わいの銀だらをさっと焼き、甘辛い醤油だれで大根と一緒に煮た料理。
Ueong-jorim, Braised Burdock Roots, 酱牛蒡, 醬牛蒡, ごぼうの煮付け, 우엉조림
For this dish, parboil and braise julienned burdock root in a mixture of soy sauce, sugar, and cooking wine. Mix with syrup, sesame oil, and sesame seeds before serving. Braised
Ureok-jorim, Braised Rockfish, 炖石斑鱼, 燉石斑魚, クロソイの煮付け, 우럭조림
Rockfish braised with vegetables and seasoning. In Chungcheong Province, dried rockfish is used as well. The soft and refreshing rockfish meat and spicy sauce make it a perfect side dish.
Sogogi-mechurial-jangjorim, Braised Beef and Quail Eggs in Soy Sauce, 酱牛肉鹌鹑蛋, 醬牛肉鵪鶉蛋, 牛肉とうずらの卵の煮付け, 소고기 메추리알장조림
This popular side dish is made by braising boiled quail eggs and lean cuts of beef in a soy sauce mixture. It is served with rice and soup. 将煮熟的鹌鹑蛋和瘦牛肉加入酱油炖制而成,是一种常见的家常小菜。 在煮好的鵪鶉蛋與精牛肉中加入醬油燉製而成,是一種常見菜品。
Yeongeun-jorim, Braised Lotus Roots, 酱莲藕, 醬蓮藕, れんこんの煮付け, 연근조림
Yeongeun (lotus root) parboiled and braised in a mixture of soy sauce and sugar over lower heat. Add syrup and braise to a glaze before serving. 莲藕是莲花的根部,可以食用。烹饪时先用沸水将莲藕稍微绰一下,在其中加入酱油与白糖,慢慢炖一会儿之后加入糖稀,味道甜美。 蓮藕是蓮花的根部,可以食用。烹飪時先用沸水將蓮藕稍微焯一下,在其中加入醬油與白糖,慢慢燉一會兒之後加入糖稀,味道甜美。 れんこんは蓮の地下茎で食べることができる。熱湯でさっとゆがき、カンジャンと砂糖を入れてコトコトと煮付け、水あめを加えて甘く仕上げる。
Saeng-myeolchi-jorim, Braised Anchovies, 辣炖鲜鳀鱼, 辣燉鮮鳀魚, カタクチイワシの煮付け, 생멸치조림
Here, fresh anchovies are braised in a mixture of doenjang (soybean paste) and gochujang (red chili paste) with onion, chili pepper, green onion, and crown daisy. Dried radish leaves and
Bukeo-jorim, Bugeojorim, Braised Dried Pollack, 炖干明太鱼, 燉幹明太魚, 干しスケトウダラの煮付け, 북어조림
Bukeo (dried pollack) soaked in water and braised in a sauce over lower heat. While cooking, the sauce is spooned over the ingredients to allow the flavors to seep in.
Mugeunji-godeungeo-jorim, Braised Mackerel with Aged Kimchi, 炖酸辛奇青花鱼, 燉酸辛奇青花魚, 熟成キムチとサバの煮付け, , 묵은지고등어조림
This dish is made by braising mackerel and well-aged kimchi in a spicy sauce. The recipe may be simple, but the soft mackerel and well-aged kimchi seem to come together