Korean sauce soup

By VicentaLakin

Korean sauce soup
The soup in Korea, up to the President, down to the civilian population, is an essential traditional dish for the daily table. It is not only a matter of habit that the soup has grown from ancient to modern times in Korea, but also because it is indeed nutritious, delicious, easy to operate and simple to produce. The main raw material for the soup is soy sauce, and soybeans, the main source of soy sauce, are natural plant hormones that, in addition to preventing breast cancer, reduce the incidence of various tumours associated with hormones. Korean women are proud to make sauce, which has been their national food for many generations, and the whole palace has been messed up for one year in The Great End. So it's delicious! It needs seafood clams, it can't or can't. I've got a big crab in my house. I can put it in here without wasting raw materials. It's a four-man system. We can adjust it ourselves

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Steps for Korean sauce soup

  • 1
    Prepare all materials, clean up. The tofu is cut into small squares, the winter melons are cut into pieces, the ribs are cut into pieces, the crabs are split into four, the onions are cut, the garlic is shredded, the ginger slices are cut, the peppers are cut in circles, as illustrated。
  • 2
    When it's hot, it's hot
  • 3
    The onion wire is pouring in
  • 4
    With a spoonful of wine, it's going to be even
  • 5
    Add 1000 ml of water and cover it up
  • 6
    The sauce and the Korean chili will be quenched with sips
  • 7
    When the pot's open, it pours into the soy sauce
  • 8
    When the pot's open, put it in the crab, or throw up the sand and clean up the clams
  • 9
    When it's boiled, put it in tofu
  • 10
    I'll boil it and pour it in
  • 11
    It's about three minutes to boil
  • 12
    It's time for the green bean sprouts. Keep cooking
  • 13
    And when it's boiled, it's plattered with Korean spicy sauce
  • 14
    Finally, it pours into the starch and mixs it evenly with wood shovels
  • 15
    Put on the chili rings, turn off the fire, and you'll be out in a minute
  • 16
    With rice, it's good. It's three to four

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