Korean potato soup, with meat and vegetables (potatoes), paired with white rice, tastes the same ~~~
ps: This recipe is for two people ~~~~~~
Korean potato soup
By JocelynCole
Recipe Recommendations
- baby vegetable half a
- pork bone 1kg
- onion half a
- potatoes one
- garlic cloves 6pcs
- chili powder 1 teaspoon
- Korean soy sauce 1 tablespoon
- sesame oil 1 teaspoon
- salt 1 teaspoon
- green onions art. 2
- rice wine 2 tablespoons
- peppercorns 1 tablespoon
- slightly spicy
- cook
- a day
- ordinary
Steps for Korean potato soup
1
The first night, or early morning of the next day at the latest, the kimchi must be prepared. The method is as follows: Wash half of the baby cabbage, divide it into pieces, and cook it with water; pick up the baby cabbage, squeeze it dry with your hands, not twist it, follow the direction of the vegetables; separate the strips of vegetables into strips as much as possible, chop up the 8 garlic cloves, add chili powder, Korean soy sauce, sesame oil, castor powder, and salt. There is really no castor powder to use Zanthoxylum bungeanum (not Zanthoxylum bungeanum powder!) Replace it, and the effect is good; mix well, place it in the refrigerator, and take it out until it needs to be used.2
Wash the pork bones, put them in cold water and start cooking. After the water boils, pick up, and wash thoroughly with cold water; add half a soup pot of cold water, pork bones, green onion strips, onions, pepper grains, garlic cloves, rice wine, and bring to a boil over high heat, turn to low heat, and cook for about 90 minutes; after cooking, pick up the green onion strips, onions, and garlic cloves, add the diced potatoes, and boil over high heat, turn to low heat and cook for 15 minutes.3
Add the kimchi made previously, cook for about 5 minutes, and serve.