One spoonful of broth and one mouthful of rice! 6 varieties of hearty soups with plenty of ingredients.
When you want to lift a spoonful of broth and pick up a piece of meat to eat, a bowl of soup is more comforting than several small side dishes. I selected six pots—from clear chicken soup and Daegu soup to potato soup simmered for hours on weekends. Even the same soup takes different amounts of time. Prepare potato soup for a hearty day, and Daegu soup for a dinner you want to eat right away. I listed the cooking time for each menu item. Below are the basic servings for two per menu item: potato soup for 2–3 people. T is 15m.
Pour a spoonful of the broth
When you want to eat one piece of meat,
More than several small side dishes on a plate
I'm glad to have a bowl of soup.
From clear chicken gogtang and Daegu gogtang
Even potato stew that you cook for hours on the weekend
I chose six pots.
Even if it's the same dish, the time is different.
Potato stew is for a generous day,
Daegu tang is to be eaten for dinner right away.
Try to prepare it correctly.
I wrote the cooking time for each menu item.
Below are the basic 2 servings per menu ·
It's potato soup for 2~3 people.
T is 15ml, t is 5ml.
Please choose first
01. Chicken bone soup with chicken skin to eat
02. Daegu clear soup made by boiling radish first
03. Salt is at the end of the mussel soup
04. Beef mushroom soup
05. Potato stew that makes you lose weight
06. Spicy squid soup with radish
01. Chicken bone soup with chicken skin to eat
About 60 minutes
Ingredients · 2 servings
Bone-in chicken strips 600g, onion 100g
40g scallions, 6 cloves garlic, 5g ginger
spice
1.5L of water, a little salt, a little pepper
How to make it
1. Remove the large fat lumps from the prepared chicken.
Half of the onion, garlic, ginger, and scallions
Put it in the pot and add the chicken and water.
2. Boil over medium heat and skim off the foam.
Reduce the heat to medium and cover the lid diagonally.
Please cook for 40~50 minutes. The thickest part of the chicken.
The flesh is cooked at more than 74℃ up to the center.
3. Drain the chicken, let it cool down, and peel the skin.
The broth is filtered through a strainer to remove the bone pieces and vegetables.
Remove and drain off the excess oil that rises on top.
4. Put the chicken meat into the broth and boil again.
Put the remaining scallions in a bowl and top with salt and
Put enough pepper to eat each person.
Salt is put in a big pot at once.
Instead of putting it in, match it to the bowl you're going to eat it in.
Share the leftover soup in shallow bowls.
I keep it in the refrigerator instead of leaving it on the counter for long.
02. Daegu clear soup made by boiling radish first
About 25 minutes
Ingredients · 2 servings
Prepared Daegu cutlet 400g, radish 120g
150g tofu, 4 cleaned shrimp
20g scallions, 20g mint
5×5cm seaweed 1 sheet
spice
Water 900ml, minced garlic 2t
From 1/4t of salt, a little pepper
How to make it
1. Slice the radish into strips with a thickness of 3mm.
Slice the tofu thickly. Slice the scallions roughly.
Cut the mint leaves into 4cm long pieces.
2. Put radish, seaweed, and water into the pot.
Boil it. Boil on medium heat for about 5 minutes until it's soft.
Please remove the seaweed when it becomes soft.
3. Add Daegu, shrimp, tofu, and garlic.
If it boils again, cook on medium heat for 5~7 minutes.
Please add more time depending on the thickness of Daegu.
4. The fat in Daegu becomes opaque and easy to see
If it breaks, add scallions and mint. 1 minute.
Boil for longer and season with salt and pepper.
After putting the fish in
Don't keep stirring with chopsticks.
Just gently drizzle some broth on it
The shape of the fragment is less broken.
03. Salt is at the end of the mussel soup
About 30 minutes · including grooming
Ingredients · 2 servings
Fresh mussels 600g, radish 100g
70g onion, 30g scallions
Choose 1/2 red chili pepper
spice
1L water, a little salt
How to make it
1. Jellyfish won't stop talking even if you break it or hit it
Select what is not. Rub the shell alone.
Remove the beard and rinse with running water.
2. Slice radish thinly into strips.
Slice the onions thickly. Put water in the pot,
Put the white parts of radish, onion, and green onions in
After boiling, simmer on medium heat for 5 minutes.
3. Add the clams and cover with the lid and cook on medium heat.
Boil it. If you open your mouth, boil it for 3~5 minutes longer to cook the meat.
Please remove the bubbles that have been fully cooked and are rising.
4. Even if cooked, discard the clams that are still closed.
After tasting the broth, use only as much salt as needed.
Add the remaining scallions and red chili peppers.
The sea snail itself has a salty taste.
Instead of adding salt from the beginning
After tasting the cooked broth
Please add a little more.
04. Beef mushroom soup
About 25 minutes
Ingredients · 2 servings
200g beef for bulgogi, 100g shiitake mushrooms
Shiitake mushrooms 50g, napa cabbage 100g, onion 60g
30g scallion
spice
Meat marinade: dark soy sauce 1T, sugar 1t
Alcohol 1t, minced garlic 1t, sesame oil 1t
A little pepper
Broth: Salt-free kombu meat broth 800ml
Korean soup soy sauce From 1t, a little salt
How to make it
1. Cut the beef into pieces that are easy to eat dark soy sauce,
Sugar, soju, garlic, sesame oil,
Add pepper and lightly toss.
2. Shred the shiitake mushrooms and the shiitake and onion
Slice thinly. The cabbage is bite-sized,
Please cut the scallions into small pieces.
3. Put vegetables and mushrooms in the pot and add the broth
Pour and boil. When it boils, add the seasoned beef.
Add the meat bit by bit and break it apart.
4. Boil on medium heat for 5~7 minutes until thin
Cook the meat and mushrooms well.
Add scallions and Korean soup soy sauce and boil for another 1 minute, then
Adjust with the insufficient salt for seasoning.
In bulgogi stew, the amount of broth
It's a thickened home-style rice porridge mushroom soup.
There's soy sauce in the meat marinade too.
Check the broth concentration at the end.
05. Potato stew that makes you lose weight
About 3 hours · including removing sweat
Ingredients · 2~3 servings
1kg pork rib, 300g potatoes
Cabbage 250g, bean sprouts 100g
100g of onions, 2 dried shiitake mushrooms
40g scallions, 8 sheets of perilla leaves, 10g ginger
spice
From 2.3L of water, 1.5T of doenjang
gochugaru (Korean red pepper flakes) 2T, gochujang (Korean red chili paste) 2t, from 1T of anchovies
minced garlic 1T, hair removal sesame powder 3T
A little pepper, 100ml of seasoned water
Plenty of water to rinse
How to make it
1. Soak the back bone in cold water for 30 minutes then boil
Boil it for 7 minutes in water. Pour out the water and bones.
Wash away the foam and small sand particles in the crevices.
2. Clean pot with backbone and 2.3L of water,
Add ginger, doenjang, onion, dried shiitake mushrooms.
Once boiling, reduce to medium heat, cover and cook for 90 minutes.
Boil. If the water runs out, add hot water.
3. Blanch the cabbage in boiling water for 1 minute and rinse it after that.
Cut it long. Cut the potatoes in half.
gochugaru (Korean red pepper flakes), gochujang (Korean red chili paste), anchovies, garlic, sesame powder,
Dissolve the pepper in 100ml of water.
4. In the pot, cabbage, bean sprouts, potatoes, scallions,
Add the seasoning. Take out the shiitake mushrooms, slice them, and then put them back.
Put it in and boil on medium heat for 30~40 minutes more.
5. Potatoes are easily pierced and the meat comes from the bone
Check if it falls gently. If it's less soft,
Cook it longer and add the lettuce leaves at the end.
The pot is on the stove for a long time
Please choose it as a weekend menu.
If you put potatoes and perilla leaves from the beginning
It dissolves while boiling for a long time.
06. Spicy squid soup with radish
About 45 minutes
Ingredients · 2 servings
Prepared squid 250g, radish 250g
80g onion, 40g scallions
spice
From 900ml of water, gochugaru (Korean red pepper flakes) 1T
dark soy sauce 1T, from 1t of anchovies
minced garlic 1t
How to make it
1. The squid is trimmed all the way inside the body
Cut it into a size that is easy to prepare and eat.
The radish is sliced into thin strips with a thickness of 3mm.
Please also slice the onions and scallions.
2. Squid and radish, onion, in the pot,
Mix with scallions and seasoning.
Pour 900ml of water and boil on high heat.
3. When it boils, reduce to medium heat and cook for 30~40 minutes.
Boil it subtly. Remove the bubbles and let the water
If you give it a lot, it will replenish hot water.
4. Whether the makeup is semi-transparent and soft
I'll check. I'll taste the broth and add a little anchovy sauce.
After adding it, boil it once and it's ready.
Adding squid slightly at the end
It's a recipe different from the method.
Boil it thoroughly with radish.
This side is concerned about the taste of the broth.
The liquid is fine, but the solid is...
If it's not fully cooked, add a little more water.
Please give me some time to cook.
You don't add more salt when doing that.
Take out the rice bowl and the soup bowl
If you slice the last scallions ahead of time
Immediately when you put the tea in
You can start dinner, right?
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