Korean beef pickles soup
By VicentaLakin
I love Korean cabbage soup, and today I flip out a box of Korean pickles and spicy sauce from the fridge, with beef that my family likes
Recipe Recommendations
- Korean hot sauce 2 tablespoons
- Korean spicy cabbage appropriate amount
- beef appropriate amount
- Flammulina velutipes appropriate amount
- Chinese cabbage appropriate amount
- taomi water appropriate amount
- fine sugar 1 teaspoon
- North tofu 250g
- garlic cloves 2 cloves
- onion appropriate amount
- salt appropriate amount
- slightly spicy
- cook
- an hour
- ordinary
Steps for Korean beef pickles soup
1
Prepare Korean pickles and chili sauce2
Beef cut into thin slices, onions cut, garlic cut petals, cabbage and tofu cut into small pieces, and gold needles and mushrooms washed clean of dry water3
A small amount of platinum oil is added to the beef and the white pepper is salted for 10 minutes4
It's the same for onions and garlic5
(a) Heated frying pans, heated in appropriate amounts of vegetable oil, and cut off the smell of salted beef onions6
(b) The pouring of rice water in the sandpot and the release of golden mushrooms, Korean cabbage and cabbage for two minutes7
I'll put two spoons of Korean spicy sauce evenly8
Put it in tofu and cook it for two minutes9
Finally, the roasted beef, with a little salt mixed with a small spoon of fine sugar, can be eaten10
Completed Chart11
Completed ChartKorean beef pickles soup Make Tips
1) The beef I've chosen is very fine, and if I don't have to do as much as I can, it won't be too hot. 2) Make soup with rice water which is more luminous and, if there is no rice water, make soup with fresh water。