Puktyay
Description
The soup is simple and quick to prepare. "Pasta tyai" is a special soybean paste made by the Koryo-saram Koreans living in Russia and former Soviet republics. It is quite different from Korean doenjang and dark miso paste. This paste is a real treasure trove of vitamins and minerals! If you have this paste on hand, the soup can be prepared quickly using readily available ingredients. Seasonal vegetables are used in puktyai. In addition to potatoes and eggplants, radish or daikon, peppers, cabbage, and plenty of fresh herbs are added. Sometimes the soup is enriched with beaten eggs. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In a heavy-bottomed pot, cauldron, or wok, heat 2 tablespoons of oil and sear the meat, cut into small cubes, until lightly browned. Add the onion, diced, and cook until golden.
- 3
Step 3
Add chopped garlic and sweet pepper cut into squares. Sauté lightly.
- 4
Step 4
Add the eggplant strips and radish cubes. Place the chili pepper, halved and with seeds removed if desired for a milder taste. Mix well and heat for a couple of minutes.
- 5
Step 5
Pour cold water into the pot, add the potatoes cut into long strips. Bring to a boil over high heat, then simmer over medium heat until the potatoes are almost cooked.
- 6
Step 6
In a separate skillet, heat the remaining tablespoon of oil and lightly sauté the tay. Add and warm the red ground pepper and paprika.
- 7
Step 7
Pour the pureed tomatoes into the pan and simmer until thickened, stirring constantly.
- 8
Step 8
Transfer the skillet contents to the soup, add soy sauce, cilantro, and ground spices. Typically, this is coriander and black pepper, but you can also use a ready-made Korean salad spice mix. Bring to a boil, then add tofu cubes to the soup. Stir. Return to a boil, cook for a couple of minutes, then turn off the heat. Let the soup steep.
- 9
Step 9
The soup is ready.