이젠 한식도 MZ스타일로 (이거 진짜 맛있습니다)

Do you know how delicious it is to pour spicy cream sauce on soft beef ribs? Yes, I know. Cream beef ribs steamed. Start! First, soak the beef ribs in water to defrost and remove blood. After an hour, pressure cook. Add water, beef ribs, soju, ginger, garlic, bay leaves, and pepper and boil for 20 minutes. If you don't have a pressure cooker, can I use a pressure cooker? You can, but for a while, the rice may smell like beef. That's better. After 20 minutes, transfer the beef ribs and broth to the pot. In a blender, add garlic, milk, whipped cream, tomato spaghetti sauce, cheongyang pepper, and peperoncino to make the sauce. I think there's a lot of sauce compared to the meat. There's more to make with the remaining sauce. Now pour the sauce and season with soy sauce, spicy chili powder, and dashida. If you like the taste of gochujang, it's delicious to add a little gochujang. Finally, boil the bunmoja, Chinese glass noodles, onions, and mushrooms. Sprinkle with cheese and parsley to finish the spicy cream beef ribs. Now, I'll show you how to use the remaining spicy cream sauce. Put olive oil in a pan, stir-fry garlic and mushrooms, and then add spicy cream sauce, broth, dashida, red pepper powder, and soy sauce. When the pasta is boiled, add beef ribs and boil until the sauce is thick. Didn't you want to add pasta when you first made beef ribs? Shut up! Finally, sprinkle with cheese and parsley to finish the spicy cream pasta.