Korean beef soup
By VicentaLakin
How can it be a full winter without a bowl of hot and hot beef soup? It's hot, it's hot. Don't try it easily。
Recipe Recommendations
- beef 100g
- mung bean sprouts 150
- winter mushroom 75g
- white radish 100g
- green onions 1 piece
- garlic 10 petals
- line pepper 1 piece
- sugar soy sauce 2 tablespoons
- chili powder 2 tablespoons
- oil 4 tablespoons
- salt appropriate amount
- MSG appropriate amount
- super spicy
- cook
- an hour
- ordinary
Steps for Korean beef soup
1
Fresh beef must be bled in the water for two hours
2
Water in the pot, onions, garlic petals and a roasted beef fire. Two minutes after the water is completely burned, the fire begins to make the soup as clear as possible. After the foam covers continue to boil for 30 minutes, the fire is slightly increased to a small fire。
3
Here's what we've got. Green bean sprouts, mushrooms, onions, garlic. From left to right, the plates are garlic paste, onions, carrots, wire peppers。
4
the roasted beef was washed with cold water and torn into strips. ripping down about 100 g on it. the rest of the beef goes in the fridge with the rest of the bottom soup。
5
A mix of mushrooms, beef, garlic, onions and two spoons of pepper powder and soup sauce (a spoon should be enough if it's raw). You can search for Korean sauce called Mongol. I used this。
6
Four spoons of oil were put in the casserole, and when it was hot, mixed materials were poured into the fire for five minutes。
7
Water, green bean sprouts, radish and an appropriate amount of salt and odour will be boiled in the fire for 10 minutes。
8
And a little onions and a little fire。
9
It's done. A bowl of hot rice。Korean beef soup Make Tips
Dried shiitake mushrooms are actually just shiitake mushrooms; they are a relatively high-quality variety. Additionally, light soy sauce can be used to replace soup soy sauce. If using light soy sauce, reduce the amount by half.