Korean spicy fish soup
South Korea's pot dishes are very famous. They are light and non-greasy, rich in ingredients and delicious soup. South Korea calls chrysanthemum spring chrysanthemum. Its taste is light and tender, and it is very delicious to make soup or hot pot.
Recipe Recommendations
- grouper 1条(约600 grams，可用
- clams 100 grams
- soybean sprouts 200 grams
- white radish 1/4 of
- onion 1/2
- crowndaisy chrysanthemum 50 grams
- water 2400 ml
- green onions 1/2 root
- soybean paste 1 teaspoon
- chili powder 4 teaspoons
- minced garlic 3 teaspoons
- ginger 1 teaspoon
- chili sauce 1 teaspoon
- salt 1 teaspoon
- sugar 1 teaspoon
- wine 1 teaspoon
- white pepper appropriate amount
- slightly spicy
- cook
- ten minutes
- ordinary
Steps for Korean spicy fish soup
1
Clean the fish and cut it into sections; cut the white radish into slices; shred the green pepper; slice the green onions; and shred the onions into thick slices. Put cold water into the soup pot and add bean paste
2
Add chili powder and white radish and bring to a boil.
3
Put the fish into the pan.
4
Put the clams again.
5
Add minced garlic, minced ginger, chili paste, salt, sugar, wine, and white pepper and bring to a boil over medium heat.
6
When it is ready to cook, add soybean sprouts, green peppers, onions, and green onions and bring to a boil
7
Finally, add the chrysanthemum and boil it to the boil. Taste the taste. You can turn off the heat when you feel that the taste is right.