A house that keeps leftovers even if you boil a Korean pot - 6 soups that are good for two people to eat
Even if you only boil the broth for a little while, when you peel the radish and add the tofu, the pot fills up quickly. Today, I selected a small pot for soup that is perfect for serving two bowls on the table. I reduced the amount of ingredients from the clear radish soup to the hearty doenjang soup. Even for two servings, there might be a little leftover depending on the bowl size and how much you eat. First, please check how much water to boil and simmer according to the amount written. Try it first. 01. Beef radish soup 02. Napa cabbage doenjang soup 03. Add tofu
Even if you try to boil the soup for just a little while
When you peel the radish and put the tofu in
Suddenly, the pot is full.
Today is a good day to put two bowls on the table.
I chose a small pot of soup.
From clear radish soup to savory doenjang soup
I reduced the amount of ingredients.
Even for two servings, the bowl size and
There might be a little left depending on how much you eat.
First, boil with the amount of water written
Please check how sleepy you are.
Please choose first
01. Beef radish soup
02. Napa cabbage doenjang soup
03. Tofu-filled buckwheat soup
04. Potato egg soup
05. Clear bean sprouts soup
06. Tofu mushroom soup
01. Beef radish soup
About 45~50 minutes
Ingredients · 2 servings
Beef for stew 120g, radish 200g
20g scallions
spice
Water 900ml, minced garlic 1t
Korean soup soy sauce 2t, a little salt
How to make it
1. Slice the radish into strips with a thickness of 3mm.
Cut the beef into small pieces.
The scallions are cut into small pieces.
2. Put radish and water in the pot and boil until it comes to a boil.
Reduce the heat to medium and boil for about 15 minutes.
Until the edge of the mushroom becomes transparent
Please learn it first.
3. Add the meat and garlic
Boil for 20~25 minutes in medium-low heat.
Remove the bubbles that are floating
Check if the meat has become soft.
4. Add Korean soup soy sauce and scallions
Please boil for about 5 minutes longer.
Check the reduced broth and seasoning
Add salt only when it is lacking.
This is a version that boils without frying the meat.
If the radish is thin, the broth also boils quickly.
The degree of drowsiness varies depending on how much you sleep.
Please add the salt at the end.
02. Napa cabbage doenjang soup
About 35~40 minutes · Prepare broth separately
Ingredients · 2 servings
Cabbage 250g, scallion 15g
spice
Prepared anchovy broth 700ml, from 1T of doenjang
minced garlic 1t, blanching water 1L
How to make it
1. Wash the cabbage until the leaves are clean.
After blanching in boiling water for about 1 minute
Rinse with cold water and gently squeeze out the moisture.
Please cut it well so it's easy to eat.
2. Put cabbage, doenjang, and garlic into the pot.
I lightly mix it up.
Pour the broth and boil on medium-high heat.
3. Reduce to medium heat when it boils over.
Until the cabbage stems become soft
Please boil it gently for 20~30 minutes.
4. Add the scallions and boil again.
Each doenjang has a different salty taste.
Only when it's running low, add a little more doenjang.
If there is no broth, use 700ml of water.
You can use one anchovy bone for the stock.
Follow the product display amount
Please put less doenjang first.
03. Tofu-filled buckwheat soup
About 25 minutes
Ingredients · 2 servings
30g perrow, 120g radish, 100g tofu
1 egg, 20g scallions
spice
Water 750ml, sesame oil 1t
minced garlic 1t, from anchovy brine 1t
A little salt
How to make it
1. The seaweed is checking for thorns
Cut it into a good size for eating.
Cut the radish thinly and slice it.
The tofu is cut into small squares.
2. Put sesame oil and seaweed strips into the pot.
Sauté for about 2 minutes on medium-low heat.
Put water and radish, garlic in before frying
Please boil it.
3. Boil over medium heat for about 15 minutes.
When it becomes transparent and soft
Please add the anchovies and tofu.
4. Beat the eggs and put them into the broth
It doesn't stir right away.
Add the green onions and boil for 3~5 minutes longer.
When the egg is completely cooked
Balance the seasoning with the salt that is lacking.
As soon as you put the egg water in, stir it.
The soup is easy to get spoiled.
When the egg comes to mind and is cooked
Please lightly mix with a fork.
04. Potato egg soup
About 20 minutes
Ingredients · 2 servings
180g potatoes, 2 eggs, 20g scallions
spice
650ml water, 1t shrimp paste
[HANKKI_TERM_0000] 1/2t, rice wine 1t, a little pepper
A little salt
How to make it
1. Peel the potatoes
Please cut it to 5mm thickness.
The egg is left to soak in the sake
The scallions are chopped finely.
2. Put water and potatoes in a pot and boil.
Cook for 8~10 minutes on medium heat.
Does the chopsticks fit in smoothly?
Please check first.
3. Add finely chopped shrimp paste and Korean soup soy sauce
Pour the egg liquid thinly around it.
Until the egg is cooked and rises
Leave it as it is for a while.
4. Add the green onions and boil again
Please sprinkle some pepper lightly.
If you check the seasoning and add a little more salt
The warm potato egg soup is finished.
When the potatoes are not fully cooked
Don't put the eggs first.
If you set the potato cooking time right from the start
You don't need to boil the eggs for long.
05. Clear bean sprouts soup
About 15 minutes · Prepare broth separately
Ingredients · 2 servings
Bean sprouts 150g, scallions 20g
spice
Prepared anchovy broth 650ml
minced garlic 1/2t, from 1/4t of salt
A little pepper
How to make it
1. Soak the mung beans in water and wash them twice.
Remove the rising bean skins.
The scallions are finely chopped.
2. Add garlic to the broth and boil.
Add 1/4t of bean sprouts and salt.
When you close the lid and it starts boiling again
Please cook for 4~5 minutes in medium-high heat.
3. Open the lid and even to the top of the bean sprouts
I'll check if it's cooked.
If it's not cooked enough, boil it a little longer.
4. Add scallions and pepper
Just boil it again.
Just taste the broth and see how little salt there is
Please add a little more.
Instead of prepared broth, use one tablespoon of broth.
It's okay to use it.
Write the product amount according to the amount of water
Add the salt after tasting the broth.
06. Tofu mushroom soup
About 15 minutes · Prepare broth separately
Ingredients · 2 servings
300g soft tofu, 80g shiitake mushrooms
1 egg, 20g scallions
spice
Prepared anchovy broth 500ml
minced garlic 1/2t, from Korean soup soy sauce 1t
sesame oil 1/2t, a little salt
How to make it
1. Trim the base of the knot and rip it.
Please chop the scallions finely.
Cracking the eggs lightly.
2. When the broth boils, add the mushrooms.
Please boil for about 3 minutes.
Soft tofu with a spoon
Put it in big chunks.
3. Add garlic and Korean soup soy sauce and
Please boil for 3~4 minutes more.
After pouring the egg water around it
Wait until it is completely cooked.
4. Add the scallions and season with the insufficient salt
Please adjust with salt.
Turn off the light and add sesame oil a little more.
It's good to eat it softly.
So that the tofu doesn't break easily
The ladle slowly moves along the floor.
When changing one anchovy to broth
Follow the product display quantity and reduce the seasoning.
It's fine if there's enough soup left, but
If you cook the same soup for days
I thought of another flavor.
On the day I bought a lot of radish and napa cabbage
Just boil until you have reduced it to the amount you need.
With just one small pot
Two bowls of rice on my table are getting warm today.
#NationalRecipe #NationalTypesOfSoup
#2 serving meal #beef radish soup
#napa cabbage doenjang soup #kimchi soup
#Potato egg soup #Bean sprouts soup
#Soft tofu soup #mushroom soup
#BreakfastSoup #DinnerSoup
#HomecookedRecipe #OneRecipe
#One meal workshop