Korean soup
Description
A hearty first course. Korean cuisine widely uses fresh and fermented vegetables, wild herbs, and lean meat. This makes Korean cuisine healthy. Take note of my soup recipe. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Cut the beef into narrow strips, pour a spoonful of soy sauce over it, mix well, and let it marinate for about 10 minutes. During this time, slice the peeled vegetables diagonally into diamond shapes. Koreans call this type of cut "willow petals." The thickness of the slices should not exceed 4–5 mm.
- 3
Step 3
Heat the oil in a heavy-bottomed pot and brown the beef lightly.
- 4
Step 4
Add "Kochukaru" pepper and garlic. Heat for 30 seconds until fragrant.
- 5
Step 5
Pour boiling water over the meat, about one and a half liters. Bring to a boil and simmer over low heat for about 20 minutes.
- 6
Step 6
Meanwhile, prepare the egg pancakes. Beat the eggs well with a pinch of salt and cook 3-4 thin pancakes, using as little oil as possible. Stack the cooked pancakes, let them cool, roll them up into a tight roll, and slice thinly into noodle-like strips.
- 7
Step 7
Add the shredded vegetables to the soup and cook for about 5 minutes, until the daikon becomes semi-transparent.
- 8
Step 8
Add soy sauce, salt and pepper to taste. Cover the pot with a lid and let the soup steep for about 10 minutes.
- 9
Step 9
Sprinkle the soup with most of the green onions and stir.
- 10
Step 10
When serving, pour the soup into deep bowls, place an egg pancake on top, and sprinkle with the remaining green onions.
- 11
Step 11
Serve the soup while it's hot!
- 12
Step 12
Ready. Serve with herbs.