10 comfortable rice soups after the 50s, a hearty bowl without side dishes
If the rice doesn't taste good in the morning, it will just be spoiled. If it is cooked hot, one breath passes easily. With one breath, the soup...
If the rice doesn't taste good in the morning, it will just be tasteless.
If you say it warmly, a single breath passes easily.
400ml of broth per cup of air,
Korean soup soy sauce 1 is the basic interval.
The stock is made with 10 dried anchovies per 1L of water.
If you have one sheet of seaweed 5×5cm, it's enough.
When it starts boiling, just take out the kombu first.
If you boil for another 10 minutes, it's done.
First catch the seaweed,
The liver is Korean soup soy sauce,
gochugaru (Korean red pepper flakes) is only in the bowl that was taken out.
If you reduce the oiliness and spicy seasoning
Even in the early morning, my stomach doesn't feel better.
10 kinds of kookbap to see at a glance
1. Soybean sprouts soup rice
Ingredients: Bean sprouts 200g · Stock 1L · Rice 2 cups
Seasoning: Korean soup soy sauce 1 · Shrimp paste 1 · minced garlic 0.5
Boiling: Add bean sprouts when the broth is boiling vigorously.
Cook for just 5 minutes with the lid on.
If you open the lid in the middle, there is a sour smell.
2. Beef radish soup rice bowl
Ingredients: radish 400g · beef brisket 100g · water 1.6L
Seasoning: sesame oil 1 · Korean soup soy sauce 1 · minced garlic 1
Boiling: [HANKKI_TERM_0000] first stir-fry the meat and radish
Pour water and boil on low heat for 30 minutes.
Salt, adjust it a little at the end.
3. Yellowtail seaweed soup rice
Ingredients: 40g of seaweed · 100g of radish · 1L of water
Seasoning: sesame oil 1 · Korean soup soy sauce 1 · minced garlic 1
Boiling: Soak the dried seaweed in water for a while, then squeeze it out,
After discarding the soaked water, stir it in sesame oil.
Pour fresh water and boil for 15 minutes, and it will come out clear.
4. Boiled soybean soup rice
Ingredients: boiled barley 200g · rice water 1L
Seasoning: doenjang 1.5 · sesame oil 1 · minced garlic 1
Boiling: First grind doenjang and sesame oil in a mortar and pestle.
Pour the rice water and boil on medium heat for 20 minutes.
You have to peel off the outer shell to avoid getting brittle.
5. Soft tofu soup rice bowl
Pour 1 pack of soft tofu into 400ml of broth and cut it into large pieces.
Please crack one egg at the end.
6. Gukgukbap (clams soup rice)
Rinse 100g of oysters in salted water for only the last 2 minutes.
If you boil it for a long time, the oysters will shrink.
7. Seaweed soup rice
Sauté a handful of soaked seaweed in sesame oil.
Just pour 800ml of water and boil for 20 minutes.
8. Egg soup rice
When the 400ml of broth boils, turn the heat down.
To get a fine texture, turn the egg slowly and beat it.
9. Zucchini doenjang soup rice
Add half a zucchini to the broth made with 1 tablespoon of doenjang,
Just add half a block of tofu and it's done in 10 minutes.
10. Chicken Gomtang soup rice
Boil chicken thigh meat in 1L of water for 30 minutes, then shred it.
It is light if only seasoned with salt and pepper.
🥄 Basic soup rice
10 dried anchovies, 1 sheet of kombu, and 1L of water.
210g of rice, 400ml of broth, Korean soup soy sauce 1 tablespoon
The reason the soup is thick is because we didn't harvest seaweed late again.
It should be taken out right away when it boils to be clean.
I think soybean sprouts soup rice is the fastest.
It was delicious~~
After boiling the broth vigorously, add the bean sprouts.
Just leave it for 5 minutes with the lid on.
You can boil it together from cold water or open the lid in the middle.
There is a smell of rotten meat coming up.
Don't cook the rice in the soup in advance.
Put it in a bowl, pour the broth over it, and
Just rinse the soup twice like you're vomiting.
The rice grains are less plump and the warmth lasts a long time~
Frequently asked questions
Q. Can I just use the re-pack again?
A. One pack is enough for 1L of water.
If you boil it for more than 10 minutes, it will taste bitter.
Q. Can I use salt instead of Korean soup soy sauce?
A. That's fine. However, the scent is fading.
Korean soup soy sauce Finish with salt at 0.5.
Q. How much broth should I leave?
A. Divide into shallow bowls and cool them quickly.
Eat it within 2~3 days in the refrigerator, and then take it out and boil it.
First catch the seaweed,
The liver is Korean soup soy sauce,
Only pour off the spicy marinade into the bowl.
10 dried anchovies, 1 sheet of kombu, and 1L of water.
210g of rice and 400ml of broth.
What kind of rice soup do you like?
Do you usually eat it the most instead of breakfast?
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