Soup is an indispensable dish on the Korean table.
There are also a wide variety of soups. This soup is filled with various mushrooms and paired with tofu and beef. It is rich in nutrients and the soup is rich and refreshing. A sip warms the heart and stomach.
Korean mushroom spicy soup
By NickSchulist
Recipe Recommendations
- mushrooms 3 flowers
- Pleurotus geesteranus 100 grams
- Flammulina velutipes 100 grams
- tofu 100 grams
- beef 100 grams
- kelp appropriate amount
- soy sauce 20 ml
- sesame oil 10 ml
- white sugar 2 grams
- minced garlic 30 grams
- pepper 2 grams
- chili powder 5 grams
- cooking wine 10 ml
- ginger powder 1·5 grams
- onion appropriate amount
- slightly spicy
- cook
- half an hour
- simple
Steps for Korean mushroom spicy soup
1
Prepare the ingredients.
2
Then prepare the seasoning.
3
Add the right amount of water to the casserole and put in the washed dried fish.
4
Add seaweed and cook for 10 minutes.
5
Cut the green onions into sections and minced garlic for later use.
6
Wash and slice mushrooms, and slice tofu slices and soak in light salt water.
7
Sliced beef, add soy sauce, sesame oil, sugar, mashed garlic, and pepper, and mix well.
8
Remove the boiled seaweed and dried fish and don't use them.
9
Add Korean spicy sauce to the soup.
10
Add cooking wine.
11
Add soy sauce.
12
Add chili powder.
13
Add minced garlic.
14
Add Daxiu meat flour.
15
Add all mushrooms and cook for 15 minutes.
16
Then add tofu and continue.
17
Add the mixed beef slices and cook for 5 minutes.
18
Add salt.
19
Add pepper to taste.
20
Add green onions.
21
Cook on high heat and turn off the heat.Korean mushroom spicy soup Make Tips
The beef slices should be thinner. The beef slices do not need to be cooked for a long time. Put them into the pot and cook for 3-5 minutes, so that the beef slices taste better.