30 varieties of October morning soup - Choose the soup to boil today
If you're always struggling with soup in the morning, try picking out ingredients from scratch this month. We've put together a mix of clear soup and doenjang soup, along with a soft soup. 1. Beef radish soup (for 2 servings) Ingredients: Soup base beef 120g · Radish 200g · Green onions 20g Seasoning: Water 900ml · minced garlic 1t · Korean soup soy sauce 2t · A pinch of salt Instructions: Slice the radish into thin rounds about 3mm thick, and slice the beef into small pieces. Chop the green onions into small pieces. In the pot, add the radish and water.
If you think about it every morning in front of the soup pot, this time
Please share the ingredients and choose them from the moon. Clear soup
I tied doenjang soup and soft soup together.
1. Beef radish soup
2 servings
material
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
Slice radish thinly 3mm thick and cut beef into small pieces.
Slice it into size. Chop the scallions roughly.
Put radish and water in the pot and boil, then reduce to medium heat.
Boil for about 15 minutes until the radish edges become transparent.
Please learn it first until then.
Add the meat and garlic and cook on medium-low heat for 20~25 minutes.
Boil it. Remove the bubbles that rise and the meat
Check if it has become softer.
Add Korean soup soy sauce and green onions and cook for about 5 minutes longer.
Please boil it. Check the reduced broth and seasoning.
Add salt only when it is lacking.
This is a version that boils without frying the meat. warrior family
If it's thin, the broth also boils quickly. With the amount of boiled rice.
Since the seasoning changes, salt is added at the end.
Please put it in.
2. Napa cabbage doenjang soup
2 servings
material
Cabbage 250g · Green onion 15g
spice
Prepared anchovy broth 700ml · from 1T of doenjang ·
minced garlic 1t · Bleach water 1L
How to make it
Wash the cabbage until the leaves are clean. In boiling water.
After blanching for about 1 minute, rinse in cold water and lightly drain the water.
Please cut it into pieces so it's salty and easy to eat.
Put cabbage, doenjang, and garlic into the pot and lightly stir.
Mix it well. Pour the broth and boil on medium heat.
When it boils, reduce to medium heat so that the cabbage stems
Gently for 20~30 minutes until it becomes soft.
Please boil it.
Add the scallions and boil again. For each doenjang.
Since the taste is different, only add a little more doenjang when you're running low.
Solve it.
If there is no stock, add one anchovy to 700ml of water.
You can use broth. Follow the product labeling
Please put less doenjang first.
I ate the napa cabbage doenjang soup after looking at other side dishes.
It's more about matching the last bite. The whole table is
It was easy to match without getting angry.
3. Tofu-filled buckwheat soup
2 servings
material
Seaweed 30g · Rad 120g · Tofu 100g ·
1 egg · 20g scallions
spice
Water 750ml · sesame oil 1t · minced garlic 1t ·
From 1t of anchovy sauce · a little salt
How to make it
Cheongwoo seaweed is eaten in a way that is easy to eat by checking the spines
Cut it. Slice the radish thinly into thin strips and cut the tofu into small pieces.
Draw it in a square.
Put sesame oil and seaweed strips into the pot and simmer on medium heat for 2 minutes.
Stir-fry until it's done. Before it burns, add water and radish, garlic.
Please put it in and boil.
Boil at medium heat for about 15 minutes until it becomes clear and transparent.
When it becomes soft, please add the anchovies and tofu.
Crack the egg into the broth and stir it right away.
Not necessary. Add the scallions and boil for 3~5 minutes longer.
When the egg is completely cooked, the seasoning is lacking in salt.
Match it.
As soon as you put the egg water in, stir it and the broth will become cloudy.
It's easy. The egg rises, cooks, and then goes into the bowl.
Please mix lightly.
4. Potato egg soup
2 servings
material
Potatoes 180g · Eggs 2 · Green onions 20g
spice
Water 650ml · Shrimp paste 1t · Korean soup soy sauce 1/2t ·
1t of rice wine · a little pepper · a little salt
How to make it
Please peel the potatoes and slice them 5mm thick.
The eggs are cracked open and the rice wine is poured, and the scallions are chopped finely.
Put water and potatoes in the pot and boil.
Cook at medium heat for 8~10 minutes until the chopsticks are soft.
Please check if you can enter first.
Put finely chopped shrimp sauce and Korean soup soy sauce into the egg batter.
Pour it around thinly. The egg will cook and rise.
Keep it the same for a while until then.
Add the scallions and boil again, then sprinkle with a little pepper.
Please sprinkle it. After tasting, add a little more salt.
The warm potato egg soup is finished.
When the potatoes are not fully cooked, you don't put the egg first.
Don't drink it. If you set the cooking time for the potatoes correctly, the eggs will cook longer.
You don't need to boil it.
5. Clear soybean sprouts soup
2 servings
material
Bean sprouts 150g · Green onions 20g
spice
Prepared anchovy broth 650ml · minced garlic 1/2t ·
From 1/4t of salt · a little pepper
How to make it
Soy sprouts are soybeans that are washed twice in water and float to the surface.
Remove the skin. Chop the scallions finely.
Add garlic to the broth and boil, then add bean sprouts and
Add 1/4t of salt. Close the lid and again.
When it starts to boil, cook on medium heat for 4~5 minutes.
Did you open the lid and check if the bean sprouts are cooked to the head?
I'll check. If it's not cooked enough, boil it a little longer.
Just add the scallions and pepper and boil again.
After tasting the broth, only a little bit of the missing salt
Please add more.
Even if you use one tablespoon of broth instead of the prepared broth
It's okay. Write the product labeling amount according to the amount of water.
Add the salt after tasting the broth.
6. Tofu mushroom soup
2 servings
material
Soft tofu 300g · Shiitake mushrooms 80g ·
1 egg · 20g scallions
spice
Prepared anchovy broth 500ml · minced garlic 1/2t ·
Korean soup soy sauce from 1t · sesame oil 1/2t · a little salt
How to make it
The eel combs the base and rips it, and the sea cucumber is soft and tender.
Please slice it. Lightly crack the eggs.
When the broth boils, add the mushrooms and cook for about 3 minutes.
Please boil it. Scoop the soft tofu into large pieces with a spoon.
Put it in.
Add garlic and Korean soup soy sauce and boil for 3~4 minutes more.
After pouring the egg water around it and cooking until completely cooked
I'm waiting.
Add the scallions and adjust the missing seasoning with salt.
Turn off the light and add sesame oil a little more to eat it smoothly.
Okay.
The chopsticks follow the floor so that the tofu does not break easily.
Move slowly. When changing one mackerel soup base
Follow the product display quantity and reduce the seasoning.
7. Sesame mushroom soup
2 servings
material
Shiitake mushrooms 200g · Oyster mushrooms 80g ·
Shiitake mushrooms 75g · Green onions 30g
spice
Water 500ml · Sesame powder 3T · Sesame oil 1T ·
Salt 1/3t
How to make it
The eel rips and the new one draws the eyebrows thinly.
Cut the mushroom stem in half.
Put oil in the pot and add mushrooms and shiitake mushrooms.
When the stir-fried vegetables are cooked and the breath is taken, add the oyster mushrooms.
Pour water and boil for 5 minutes, then add sesame powder and salt,
Add the scallions and stir and cook for another 3 minutes.
It's good to eat even the thick broth.
After adding sesame powder, stir the bottom
Boil it. If it gets too thick, add a little more water.
Adjust the concentration.
8. Mushroom doenjang soup
2 servings
material
Tofu 200g · Shiitake mushrooms 150g ·
Onions 60g · Zucchini 80g · Green onions 20g
spice
Prepared anchovy broth 700ml · from 1T of doenjang ·
minced garlic 1t
How to make it
Slice the onions and zucchini into bite-sized pieces. The tofu
Cut the bottom of the cucumber and radish slices carefully and cut them into neat pieces.
Please rip it.
Dissolve doenjang in the broth and add onions and zucchini.
Cook over medium heat. When the vegetables start to cook, add tofu and
Add mushrooms and garlic.
Cook for another 5~7 minutes until the mushrooms are fully cooked.
After adding scallions and seasoning, if it's spicy, just make doenjang.
Please release it a little more slowly.
I got plenty of broth instead of stew. Doenjang
The taste of salt varies depending on the product, so I put a lot of it from the beginning.
Not.
9. Shiitake egg soup
2 servings
material
Fresh shiitake mushrooms 100g · 2 eggs · 50g onions ·
15g scallion
spice
Prepared anchovy broth 700ml · Korean soup soy sauce 2t ·
minced garlic 1/2t · a little salt·pepper
How to make it
The shiitake mushrooms are trimmed and sliced thinly to remove the hard base.
Please slice the onions thinly and chop the scallions finely.
Separate the eggs.
When the broth boils, add shiitake mushrooms, onions, and garlic.
Boil at medium heat for about 5 minutes. When the mushrooms are cooked,
Enter Korean soup soy sauce.
Pour the egg water thinly around it and wait for a while.
When the egg starts to harden, stir lightly until completely
Please cook it.
Add the scallions and boil again, then check the seasoning.
Adjust with a little salt to balance the missing seasoning and sprinkle a little pepper.
I will save it.
If you whisk the egg white immediately after pouring it, the broth will become cloudy.
It's easy. Use a spoon when the edges start to cook.
I'll shake it a little bit.
10. Beef seaweed soup
2 servings
material
Dried seaweed 10g · Soup-making beef 120g
spice
Water 900ml · Korean soup soy sauce 2t · minced garlic 1t ·
sesame oil 1t · a little salt
How to make it
Seaweed is soaked according to the packaging instructions and then washed to remove moisture.
Cut it into small pieces so it's tasty to eat. The beef is cut into small pieces.
Slice Korean soup soy sauce in half and mix with garlic.
Put sesame oil in the pot and cook the meat on medium heat.
Fry it. If the red color on the outside disappears, seaweed and the remaining
Add Korean soup soy sauce and stir-fry for 3~4 minutes more.
Pour water and boil until the bubbles stop. On medium heat.
Lower the lid and open it slightly and let it for 25~30 minutes.
Please boil it.
When the meat is cooked through and the seaweed becomes soft
Season with salt. If the broth has reduced a lot.
Add hot water and boil again.
Wakame swells up greatly when soaked. Dry
In the state of 10g, the stock salt is the broth that has been boiled.
Please adjust it at the end.
11. Squidfish stew
2 servings
material
Seaweed dried shrimp 250g · Cucumber 150g ·
20g scallions
spice
Water 700ml · minced garlic 1t · A little salt
How to make it
Squid is rubbed off the shell, washed, and broken
Pick it out. Among living clams, even if you touch them, they close.
Do not use it if you do not want to.
Slice the radish thinly and boil it with water.
About 10 minutes from the middle of the flame, the edge will become transparent.
I will cook it until then.
Add shrimp and garlic and boil again. Mouth
Even after it has expanded, boil for 3~5 minutes until it reaches the end.
Please discard the clams that do not open.
Add the scallions and boil once, then taste the broth.
Since shellfish has a salty taste, only when there is a lack of salt.
Put a little in.
Cook the shrimp gently from the stem to prevent them from boiling for too long.
Cook it. Uncooked shellfish can be chewed by sand.
There is.
12. Tofu and egg soup
2 servings
material
Soft tofu 350g · 2 eggs · 60g zucchini ·
20g scallions
spice
Prepared anchovy broth 500ml · Korean soup soy sauce from 1t ·
minced garlic 1t · sesame oil 1/2t · A little salt
How to make it
Slice the zucchini thinly into half moons and chop the scallions finely.
Lightly mix the egg whites and yolks so they are combined.
I will let it go.
Add the broth and zucchini and boil on medium heat. a pumpkin
When the edges become transparent, the tofu turns into a big lump.
Put in.
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.
If the egg doesn't run and is completely cooked, add green onions and
Put sesame oil. Only when you check the liver and it's lacking.
Just add a little more salt and it's ready.
If you put a lot of Korean soup soy sauce, the color of the broth becomes deeper.
First put in less soy sauce, and if there is insufficient soy sauce, use salt.
Match it.
13. Nam-eum-guk
2 servings
material
Fish cake 180g · Rad 120g · Green onion 20g
spice
Prepared anchovy broth 800ml · dark soy sauce 1t ·
Korean soup soy sauce 1t · minced garlic 0.5t · A little pepper
How to make it
Cut radishes thinly and squid into bite-sized pieces. In the broth.
Put the radish first and boil for about 7 minutes, then check if it has become soft.
Please check.
Add the squid and dark soy sauce, Korean soup soy sauce, and garlic and cook for 3~5 minutes.
Cook it longer. Add scallions and pepper and taste it.
It's over. Even in noodles, there's a little salt, so the ginger is a little bit.
Please leave it and put it in.
Cook the radish and put the dumplings in it
14. Egg mandu soup
2 servings
material
8 frozen dumplings about 300g · 1 egg ·
20g scallions · a little sesame seeds
spice
Prepared stock 800ml · Korean soup soy sauce 1t ·
minced garlic 0.5t · Salt · A little pepper
How to make it
Add Korean soup soy sauce and garlic to the broth and boil, then add the dumplings.
Please put it in. The cooking time for dumplings depends on their size.
Because it's different, follow the cooking time for the broth written on the packaging.
If it's cooked all the way through, pour the egg wash around it and also the egg.
Please cook it thoroughly. Add the scallions to season it.
Just sprinkle the sesame seeds and it's ready for one bowl.
Cook the dumplings until the filling is cooked, then add the egg.
15. Kimchi soybean sprouts soup
2 servings
material
Bean sprouts 150g · Kimchi 120g · Green onions 20g
spice
Dulse stock 700ml · Kimchi soup stock 1T ·
Korean soup soy sauce 1t · minced garlic 0.5t · A little salt
How to make it
Kimchi sliced in the broth and kimchi soup, Korean soup soy sauce
Put it in and boil for about 5 minutes. The bean sprouts you washed and
Please add the garlic and close the lid.
Cook for 4~5 minutes more until the bean sprouts are cooked, then add the scallions.
Please adjust the seasoning to compensate for the lack of salt. Once more.
Just boil it.
Adjust Korean soup soy sauce based on the kimchi seasoning
16. Daegu tofu clear soup
2 servings
material
300g of prepared Daegu meat · 100g of radish ·
Tofu 150g · Green onion 20g
spice
Water 700ml · 1 sheet of 5cm seaweed ·
minced garlic 1t · from 0.25t of salt ·
A little pepper
How to make it
Thinly slice the radish, add water and kombu, and let it simmer for 5~7 minutes.
Please boil it. Once the radish becomes soft, remove the seaweed.
Put Daegu and tofu in.
Add garlic and cook at medium heat until the fish is translucent all the way through.
Please cook it. Add scallions and pepper and season with salt.
Just match it. Make sure the fish flesh doesn't break constantly.
Don't use soy sauce.
Check the fish spines and boil until clear.
17. Chicken Gomtang
2 servings
material
Bone-in chicken 600g · Onion 100g ·
40g scallions · 6 cloves garlic · 5g ginger
spice
1.5L water · a little salt · pepper
How to make it
Put chicken, half onion, half scallions, garlic, and ginger in the pot.
Please put it in and pour water over it. When it boils, skim off the foam.
Cook it for 35~45 minutes at medium heat until the chicken is cooked through.
Take the chicken out, peel the skin, and discard the broth in the strainer.
Please filter it. Boil the meat and broth again, then use the remaining
Add the scallions. Salt and pepper can be added separately to eat.
It's okay if it happens sometimes.
Chicken has a core temperature of 74℃ at the thickest part.
I check for abnormalities. I only judge the learning based on the appearance.
Not.
Shred the cooked chicken and put it in a bowl
18. Beef potato soup
2 servings
material
Beef 100g · Potato 250g ·
Tofu 150g · Green onion 20g
spice
Water 800ml · Korean soup soy sauce 2t · minced garlic 1t ·
1 tbsp cooking oil · salt · a little pepper
How to make it
Thinly slice the beef, and slice the potatoes 0.5cm thick.
Please chop it. Cook beef, garlic, Korean soup soy sauce in oil.
Put it in and stir-fry.
Pour water and boil for 5 minutes, then add potatoes and tofu.
Please put it in. When the potatoes and meat are cooked, add the scallions.
Put it in. A seasoning that is missing with salt and pepper.
Please match it.
The potatoes are soft all the way to the center.
19. Tomato soft tofu soup
2 servings
material
Soft tofu 350g · Tomato 200g · 2 eggs ·
15g scallion
spice
Prepared anchovy broth 400ml · Korean soup soy sauce 1t ·
minced garlic 0.5t · sesame oil 0.5t ·
A little salt
How to make it
Slice the tomatoes into bite-sized pieces and put them into the broth.
Please boil it. Tofu and garlic, Korean soup soy sauce
Add and boil for 4 more minutes.
Pour the egg water around and cook until completely cooked. Add the scallions.
After putting it in and seasoning with salt, then add a little more sesame oil
It's complete.
Tomato and tofu softly
20. Cheese onion soup
2 servings
material
Onions 300g · Garlic 5g · Baguette 2 pieces ·
Gruyère cheese 30g
spice
Unsalted butter 15g · Olive oil 1t · Flour 1t ·
Low-salt beef broth 600ml · a little salt and pepper
How to make it
Please slice the onions thinly and the garlic thinly.
Put butter and oil in the pot and let the onions become soft.
Sauté it.
Stir the onions until they are golden brown in the medicinal tea.
Stir-fry. Add garlic and stir-fry for a while, then add flour.
Mix it evenly.
Please add the broth little by little and stir until dissolved. When it boils,
Reduce the heat to low and boil for 15~20 minutes longer, then add salt and
Season with pepper.
Topped with cheese on a baguette and ready to be served
Bake in the oven at 180℃ for 5~8 minutes until the cheese melts.
Cook it. Place it on the soup and serve it right away.
This is a version that boils with stock instead of wine. Onion
You need to stir it well enough to deepen the color and flavor of the broth.
It's convenient to bake the cheese bread separately.
21. Potato soup
2 servings
material
250g peeled potatoes · 50g onions ·
10g white part of scallion · water 300ml ·
200ml of milk · 100ml of unsweetened heavy cream
spice
Butter 15g · Parmesan cheese powder 1T ·
A little salt and pepper
How to make it
Slice the potatoes thinly and soak them in cold water for 5 minutes, then drain them.
Please slice the onions thinly and the scallions thinly.
Melting butter in a pot and adding onions and scallions
Sauté for 2 minutes on medium heat. Add the potatoes and mix, then add water.
Boil it. The potatoes will easily mash.
Cook it for 10~15 minutes until then.
Turn off the heat and let it cool down completely before using the mixer instructions.
Please adjust accordingly. Pour the hot broth into an airtight mixer.
Don't put it right away.
Return to the pot and mix in the milk and heavy cream.
Stir gently with a ladle until it is warm, and sprinkle cheese powder.
After adding it, season with salt and pepper.
Even if you cook the potatoes well enough, they won't last long.
It's soft. After adding milk, it's fluffy with a gentle heat.
Don't boil it.
22. Nuri egg soup
2 servings
material
80g glutinous rice · 2 eggs · 10g scallions ·
Water 750ml
spice
Starting from 20g of yellow radish
How to make it
Slice the scallions finely and crack the eggs. Put water in the pot and
Please boil the green onions with the red pepper flakes on high heat.
When the broth boils, add the nouguri. Boil for about 4 minutes.
Did you blow it all the way to the inside by pressing the thick pieces at the back?
I see. If it's hard, boil it a little longer.
Pour the egg water thinly around and boil for about 3 minutes more.
Cook it completely. Add the scallions, season it, then two
Please share it in the bowl.
The time it takes to puff up depends on the thickness of the nuroji.
Put the rice cake first before the egg and mash it thoroughly.
Please make it.
23. Soft tofu egg soup rice
2 servings
material
Rice 400g · Tofu 350g · 2 eggs ·
Zucchini 60g · Green onions 20g
spice
Prepared anchovy broth 400ml · Korean soup soy sauce 1t ·
minced garlic 0.5t · sesame oil 0.5t ·
A little salt
How to make it
Slice the zucchini thinly and chop the scallions finely.
Beat the eggs and boil the broth in a pot.
Add zucchini and tofu and Korean soup soy sauce and garlic
Add it. Boil for 3~4 minutes on medium heat until the zucchini is cooked.
When it becomes soft, pour the egg whites around it.
When the egg starts to harden, lightly stir it until it reaches the inside.
Cook it. Add the scallions and season with salt.
Turn off the lights and mix sesame oil.
Divide the rice into two bowls and serve the hot soup.
Pour it. Put the rice in from the beginning and boil it for a long time.
It's okay not to do it.
If it is diluted in the broth, Korean soup soy sauce and salt
Please reduce it. You need to put the tofu into it in large pieces.
The shape also remains when it is put in a bowl.
24. Spicy squid soup with radish
2 servings
material
Prepared squid 250g · radish 250g ·
Onions 80g · Green onions 40g
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
Prepare the squid with it trimmed all the way inside the body.
Cut it to a size that is easy to eat. The radish is cut to a thickness of 3 mm.
Please cut the radish, onion, and scallions as well.
Put squid, radish, onion, scallion, and seasoning in the pot.
Add and mix. Pour 900ml of water and cook on high heat.
Boil it.
When it boils, reduce to medium heat and simmer gently for 30~40 minutes.
Boil it. Remove the bubbles and if the water decreases a lot, it will be hot.
Replenish the water.
Check if the makeup is semi-transparent and soft. soup
After tasting and adding a little more fish sauce, boil it once.
It's complete.
Different from the way squid is slightly added at the end.
This is the recipe. Boil it enough with radish to get the flavor of the broth.
It's the side that is concerned.
25. Salt is added at the end of the mussel soup.
2 servings
material
Fresh shellfish 600g · Radish 100g ·
Onions 70g · Green onions 30g ·
Choose 1/2 red chili pepper
spice
1L of water · a little salt
How to make it
Seaweed is something that doesn't stop you from closing your mouth even when you crack it or tap it
Pick it out. Rub the shell alone and brush the beard.
Remove and rinse with running water.
Slice the radish thinly into thin strips and the onion thickly.
Put water, radish, onion, and the white parts of green onions into the pot and
After boiling, simmer on medium heat for 5 minutes.
Add the clams and cover with the lid and boil over medium heat.
If you open your mouth, boil for 3~5 minutes longer to cook the meat thoroughly.
Please remove the bubbles that have already dried and are forming.
Discard the clams that are closed even after cooking. The flavor of the broth.
After reading, add only enough salt as needed and the remaining scallions and
Put on red chili pepper.
The sea snail itself has a salty taste. From the beginning, salt
Instead of putting it in, taste the fully cooked broth first and then add it gradually.
Please add more.
26. Beef mushroom soup
2 servings
material
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 broth 800ml ·
Korean soup soy sauce From 1t · A little salt
How to make it
Cut the beef into bite-sized pieces dark soy sauce, sugar,
Add soju, garlic, sesame oil, and pepper lightly
I'm mixing it up.
Shred the shiitake mushrooms and slice the shiitake mushrooms and onions thinly.
The cabbage is bite-sized, and the scallions are roughly chopped.
Please cut it.
Put vegetables and mushrooms in the pot and pour the broth.
Boil it. When it boils, add the marinated beef little by little.
Unclothe the attached meat.
Boil thin meat and mushrooms for 5~7 minutes on medium heat.
Cook it thoroughly. Add green onions and Korean soup soy sauce and cook for another 1 minute.
After boiling, adjust with the insufficient seasoning salt.
Home-cooked meal with increased broth quantity in bulgogi stew
It's mushroom soup. There's soy sauce in the meat marinade too.
Check the broth concentration at the end.
27. Tofu zucchini doenjang jjigae (Korean soybean paste stew)
2 servings
material
Tofu 200g · Zucchini 100g · Onion 60g ·
Radish 60g · Green onion 20g
spice
Prepared anchovy broth 500ml · doenjang 1T ·
[HANKKI_TERM_0000] 1t · [HANKKI_TERM_0001] 0.5t selected
How to make it
Slice the radish thinly and cut the tofu and zucchini into bite-sized pieces.
Please prepare. Dissolve the doenjang in the broth and start with the radish.
Put it in and boil for about 5 minutes.
Add zucchini, onion, tofu, and garlic and cook for 5~7 minutes.
Please cook it longer. If you add the scallions and boil it again
It's okay. Only when you want to eat it with a bit of a bite gochugaru (Korean red pepper flakes)
Please put a little in.
Check the doenjang sauce after boiling.
28. Shrimp wonton soup
2 servings
material
Ground pork 75g · Prepared shrimp 60g ·
Wontangpi 12~16 pieces · scallions 10g
spice
Low-salt chicken broth 650ml · Salt 1/4t ·
1/4t sugar · sesame oil 1/4t · rice wine 1t ·
Cooking oil 1/2t · Water 1t ·
Cornstarch 1/4t · a little pepper ·
1.5L of boiled water
How to make it
Salt, sugar, sesame oil, soju, and pork
Add oil, water, starch, and pepper and stir until it becomes sticky.
Mix it. Add the finely chopped shrimp.
In the center of the Wantangpi, slightly raise the inside and at the edge
Wet it with water and fold it. Remove the air and firmly
Please attach it. The number varies depending on the size.
Put the dumplings into boiling water and cook from 4~5 minutes.
I'll check. After it comes up, cut one piece of meat.
I see if the shrimp is all cooked.
Boil chicken broth in another pot and remove the dumplings.
Serve in bowls. Pour in the hot broth and
It's complete if you top it with green onions.
If you divide the broth and the boiling water for the wontons, it is blood starch.
Because of this, the broth does not become too thick.
Salt is added based on the flavor of the broth.
29. Daegu clear soup made by boiling radish from the beginning
2 servings
material
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
Cut radish into strips with a 3mm thickness and tofu thickly.
Slice it. Slice the scallions into small pieces and cut the mint into 4cm.
It is cut by length.
Put radish, kombu, and water in a pot and boil.
Boil on medium heat for about 5 minutes until the noodles become soft.
Please save the seaweed again.
Put in Daegu, shrimp, tofu, and garlic. again
If it boils, cook on medium heat for 5~7 minutes, depending on the thickness of Daegu.
Please follow the time.
If the meat in Daegu becomes translucent and easily splits, then it's daikon and
Add the spinach. Boil for another 1 minute and add salt and
Season with pepper.
After adding the fish, we don't keep stirring with the ladle.
If you just gently drizzle some broth on it, the topping shape will be less
It breaks.
When I make Daegu clear soup with radish, I start with the seasoning.
Please measure it. It's a hassle finding the spoon while the fire is on.
I liked it that it got shorter.
30. Tteokbokki with radish boiled first
2 servings
material
Fish cake 200g · Rad 120g · Green onion 20g ·
Dulse and kelp broth 1L
spice
dark soy sauce 1t · Korean soup soy sauce 1t ·
minced garlic 1/2t · a little salt·pepper
How to make it
The radish is cut into small squares with a thickness of 3mm.
Cut the dumplings into bite-sized pieces and pour hot water lightly over them.
Pour and remove the grease.
Add radish to the boiling broth and simmer on medium heat for 5~7 minutes.
Cook it. The edges become transparent and the chopsticks
When you put it in, add garlic and two tablespoons of soy sauce.
Add the tofu and boil for 3~5 minutes more until it reaches the center.
Make it hot. Add green onions and stir it for a while.
Boil it.
After the salty taste comes out from the fish cake, check the seasoning of the broth.
Only when it's sparkling, season with salt and add pepper.
I will attach it.
If you use one bouillon cube, it is the product that matches 1L of water.
Prepare it first according to the amount indicated. Reduce the soy sauce and add it.
After the noodles are cooked, I look at the liver.
Tomorrow is egg soup, and on a leisurely day it's chicken porridge.
If you divide other menus with different cooking times, it will be breakfast.
The preparation becomes much easier.
Have a delicious meal today as well.
#OneMealWorkshop #OctoberHomeMeal #AutumnHomeMeal
#HomecookedRecipe #MenuRecommendation #BeefKimchi Soup
#napa cabbage doenjang soup #tofu-filled buckwheat soup #potato egg soup
#Clearbean sprouts soup #Soft tofu mushroom soup #Sesame mushroom stew
#mushroom doenjang soup #shiitake egg soup #beef seaweed soup