Chuseok dinner is with clear broth - 6 types of beef radish soup, northern radish soup, soft tofu soup, etc.
The day after eating a rich stew, the clear broth can be tempting. Even with just a slice of daikon radish and an egg, there are more options than you might think. The broth simmered for a long time with meat and clams, and the broth simmered briefly with them, have different order of adding ingredients. I organized them according to the cooking order. Below are the servings for 2 people per menu. T is 15 ml, t is 5 ml. Based on the cooking method of the public recipe, I changed the quantities to be easier to use at home and adjusted the ginger as well. Please choose first 01
The day after eating the thick soup
The clear broth also makes you crave it.
Even with just a piece of radish and an egg
There are more choices than I expected.
Soup with boiled meat
The soup that boils short while with clams
The order of adding the ingredients is different.
I organized it in the order of ripening.
Below are 2 servings per menu.
T is 15ml, t is 5ml.
Refer to the cooking method of the public recipe.
Change it to a convenient amount to write at home
I also adjusted the interval.
Please choose first
01. Beef radish soup
02. Tofu-filled buckwheat soup
03. Barjakmu Kingdom
04. Chicken bone soup with chicken skin to eat
05. Salt is the last in the mussel soup
06. Tofu and egg 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. 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.
03. Barjakmu Kingdom
About 25 minutes · Relief separately
Ingredients · 2 servings
Seaweed crab 250g, radish 150g
20g scallions
spice
700ml of water, minced garlic 1t, a little salt
How to make it
1. Squid is rubbed off its shell, washed, and broken.
Select it. Even if you touch the living shellfish
Do not use what won't close.
2. Slice radish thinly and cut into small pieces and water
Cook together. On medium heat for about 10 minutes,
Heat it until the edges become transparent.
3. Add squid and garlic and boil again.
Even after opening your mouth, boil for 3~5 minutes
Please discard the clams that do not open all the way.
4. Add the scallions and boil once
Taste the broth. It has a salty taste from the clams.
Only add a little salt when there is a shortage.
To prevent the shrimp from boiling for too long
Cook the radish gently from the beginning.
Shells that haven't been fully digested are
The sand can be chewed.
04. 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.
05. Salt is the last in 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.
06. Tofu and egg soup
About 15 minutes · Prepare broth separately
Ingredients · 2 servings
Soft tofu 350g, 2 eggs, 60g zucchini
20g scallions
spice
Prepared anchovy broth 500ml, from Korean soup soy sauce 1t
minced garlic 1t, sesame oil 1/2t
A little salt
How to make it
1. Slice the pumpkin thinly into half moon-shaped pieces.
Cut the scallions into fine strips. The eggs are the white parts.
Lightly loosen it so the yolk mixes in.
2. Add the broth and zucchini and cook on medium heat.
Boil it. When the pumpkin's edge becomes transparent.
Put the soft tofu into a big lump.
3. Add garlic and Korean soup soy sauce and cook on medium heat for 3~4 minutes.
Boil it. After pouring the egg water around it, stir it immediately.
Wait until it is not caught in a lump.
4. When the egg is not runny and is completely cooked
Add scallions and sesame oil. Check the seasoning and see if it's insufficient.
Just add a little more salt when it's done.
If you put a lot of Korean soup soy sauce
The color of the soup also becomes deeper.
First put in a little soy sauce
Adjust the insufficient salt to match the taste.
Clear soup has been seasoned from the beginning.
You don't have to try to match it exactly.
After cooking the chunks and tasting them
It's easier if you match it gradually.
Today, first take out the soup bowl.
Is there any leftover rice in the refrigerator?
Please take a look.
You can start with that piece.
I will attach some related recipes that you should look at again before shopping below.
#ClearSoup #TypesOfSoup
#Beef radish soup #Northern radish soup
#JajangmuriGuk #ChickenGogtang
#Clams Soup #Soft tofu and egg soup
#Dinner Soup #Breakfast Soup
#Cooking#Soft tofu dish
#HomecookedRecipe #OneRecipe
#One meal workshop