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牡蠣と豚肉のキムチ鍋の作り方 体がぽかぽか温まる韓国風鍋のレシピ

牡蠣と豚肉のキムチ鍋の作り方 体がぽかぽか温まる韓国風鍋のレシピ

体がぽかぽか温まる牡蠣と豚肉のキムチ鍋は、寒い日にはピッタリです。いろんな出汁がスープに溶けててとっても美味しいですよ。ぜひ作って下さいね。

牡蠣と豚肉のキムチ鍋 体がぽかぽか温まる韓国風鍋
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あなた:
レシピを気に入りましたら ぜひ星5つで評価お願いします! 🙂
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調理時間 30
昆布煮干しを水に浸ける時間は調理時間に含まれません。
分量
人分
調理時間 30
昆布煮干しを水に浸ける時間は調理時間に含まれません。
分量
人分
投票: 0
評価: 0
あなた:
レシピを気に入りましたら ぜひ星5つで評価お願いします! 🙂
献立予定表に追加
献立予定表に追加:
このレシピはこちらの献立表に追加されました
材料
かき
肉と野菜
  • 100 g 豚バラ肉薄切り または豚ロース、薄切り
  • 1/2 玉ねぎ
  • 1-2 うどん
  • 100 g 白菜キムチ
  • 40 g 長ねぎ 白い部分、斜め切り
  • 40 g しめじ
  • 150 g 絹ごし豆腐
  • 80 g にら または青ねぎ、わけぎ
  • 1 かけ にんにく つぶしたもの
  • 7 g しょうが 千切り
昆布と煮干しの出し
  • 450 ml
  • 2 煮干し
  • 2 g 出し昆布 細切り
  • 大さじ 3
調味料
  • 大さじ 1 1/2 コチュジャン
  • 大さじ 1 みそ
  • ごま油
※大さじ1 = 15ml、小さじ1 = 5ml
※材料はAmazonアフィリエイトリンクを含んでいます。
作り方
  1. 初めに昆布と煮干しの出汁を作ります。煮干しの頭と腹ワタを取ります。
    初めに昆布と煮干しの出汁を作ります。煮干しの頭と腹ワタを取ります。
  2. 細切りにした出汁昆布と一緒に水に30分ほど浸けます。
    細切りにした出汁昆布と一緒に水に30分ほど浸けます。
  3. 牡蠣は海水程度の塩水で洗い、流水でさっと流して水気をしっかり切ってあります。
    牡蠣は海水程度の塩水で洗い、流水でさっと流して水気をしっかり切ってあります。
  4. 次にしょう油と酒をトレーに入れ、牡蠣を入れてまぶします。
    次にしょう油と酒をトレーに入れ、牡蠣を入れてまぶします。
  5. フライパンにごま油を熱します。牡蠣の汁気を切り、片栗粉をまぶして焼きます。
    フライパンにごま油を熱します。牡蠣の汁気を切り、片栗粉をまぶして焼きます。
  6. 牡蠣は粉をまぶして焼くことで 香ばしくなり、また縮みにくくなります。下味をつけて焼くことで牡蠣がよりいっそう美味しくなるので是非やってみてください。
    牡蠣は粉をまぶして焼くことで 香ばしくなり、また縮みにくくなります。下味をつけて焼くことで牡蠣がよりいっそう美味しくなるので是非やってみてください。
  7. 牡蠣を返します。こんがり両面に焼き目がついたら取り出します。
    牡蠣を返します。こんがり両面に焼き目がついたら取り出します。
  8. ではキムチ鍋を作ります。鍋に玉ねぎを広げます。
    ではキムチ鍋を作ります。鍋に玉ねぎを広げます。
  9. うどんを入れます。この順に入れるとうどんが鍋にくっつかず、また玉ねぎにはよく火が通り甘くなります。
    うどんを入れます。この順に入れるとうどんが鍋にくっつかず、また玉ねぎにはよく火が通り甘くなります。
  10. 豚肉、キムチ、ねぎとしめじ、つぶしたにんにくと生姜の千切りを加えます。
    豚肉、キムチ、ねぎとしめじ、つぶしたにんにくと生姜の千切りを加えます。
  11. 昆布と煮干しの出汁を注ぎます。煮干しは最後まで入れておいたほうがいい出汁が出ます。これらは食べられますが、好きでない人は最後に取り出してください。酒を加え火をつけます。
    昆布と煮干しの出汁を注ぎます。煮干しは最後まで入れておいたほうがいい出汁が出ます。これらは食べられますが、好きでない人は最後に取り出してください。酒を加え火をつけます。
  12. 沸騰したらアクを取ります。
    沸騰したらアクを取ります。
  13. 味噌とコチュジャンを器に入れて少量のスープで溶かします。
    味噌とコチュジャンを器に入れて少量のスープで溶かします。
  14. これを鍋に加えてあわせます。
    これを鍋に加えてあわせます。
  15. 豆腐をいれます。
    豆腐をいれます。
  16. 再び沸騰して豆腐が温まったら牡蠣を加えます。
    再び沸騰して豆腐が温まったら牡蠣を加えます。
  17. ニラを加えます。最後にごま油をまわし入れます。牡蠣に火が通ったら出来上がり。
    ニラを加えます。最後にごま油をまわし入れます。牡蠣に火が通ったら出来上がり。
  18. 小さな器に取り分けて牡蠣と豚肉のキムチ鍋を味わってください!
    小さな器に取り分けて牡蠣と豚肉のキムチ鍋を味わってください!
レシピのメモ

豚肉は油が少し入っていたほうが柔らかくて美味しいです。
牡蠣のかわりに鱈、イカ、ブリで作っても美味しいです。
詳しい牡蠣の下処理は、以前作った酢がきのレシピをご覧ください。

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