Korean hot sauce soup
By VicentaLakin
Once winter comes, you'll remember the soup。
Recipe Recommendations
- potatoes of 2
- winter melon 1 block
- fungus several
- seafood ball several
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- coriander a little
- white sugar appropriate amount
- edible salt a little
- Korean hot sauce 1 box
- chicken essence appropriate amount
- slightly spicy
- cook
- half an hour
- simple
Steps for Korean hot sauce soup
1
First of all, the potato cut-off blades (who thought that they had a bad taste), the winter melons went to the skin cut-off rectangles, the wood shrouded, the fragrance washed to the ground, the seafood slices or slices were ready for use (generally frozen when they were bought from supermarkets, each took a little bit of it unfrozen at the usual temperature and cut again if not hard, and I myself preferred to put in the ink balls, in the ink in the intestines, the intestines, the tofus and the chops)。
2
Everything's ready. Let's go! ·. ·. (. (. (some pictures omitted here) first put a little bit of oil in the pot, then put it on the onions, ginger, garlic in the spices, then the potatoes in the fry, then go down into the winter melons and moules, two minutes to the two-thirds of the pot, and then put a cap on the fire, and then put two spoons of salt and one spoon of white sugar in our key Korean chili sauce (how much it depends on you, think and feel more, and feel less, I like to eat more, I like more, but it looks delicious, the emphasis is on home Korean spicy taste is sweet, it doesn't even stimulate friends, it's safe to eat)
3
And then the little fire cover boiled for about 15 minutes, and then put the precut fishballs in the pot for 15 minutes
4
It's been about 30 minutes since the soup's ready, so we can get some chickens, get a container and pour the soup in, and then we'll have the fragrances ready on the soupKorean hot sauce soup Make Tips
Since this is my first time uploading a recipe, the photos I took aren't great, so please overlook the pictures and just focus on the instructions. Usually, I also add beef and shrimp to the soup—it tastes amazing—but I was running low on ingredients at home today, so I left them out. If you want to make this soup, I still recommend adding the beef and shrimp: cut the beef into cubes and keep the shrimp whole. Because the shrimp heads contain shrimp oil, this will make the soup taste even better!!!