Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, korean-style soup for a 1-day fast. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Korean-Style Soup for a 1-Day Fast is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Korean-Style Soup for a 1-Day Fast is something that I have loved my whole life. They are fine and they look fantastic.
Click here to Pin this collection of Korean soup recipes! It's actually the first real snow this winter. While these soups will definitely help you stay warm during cold days, soups are an essential part of Korean meals all year round.
To get started with this recipe, we must prepare a few ingredients. You can have korean-style soup for a 1-day fast using 12 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Korean-Style Soup for a 1-Day Fast:
- Prepare 5 grams Dried shiitake mushrooms
- Take 3 large Water
- Get 15 grams ● Dried tree ear mushrooms
- Take 1/4 ● Cabbage
- Get 1/2 ● Carrot
- Get 200 grams ● Hot cooked white rice
- Make ready 1 medium Egg
- Get 50 grams ★ Gochujang
- Make ready 1 tbsp ★ Red chili pepper powder (Korean)
- Get 5 tbsp ★ Dashida
- Take 10 grams ★ Salt
- Make ready 1 dash Sesame oil
The Korean Tofu Soup is packed full of flavour with Kimchi, garlic spices and silky soft tofu. If you have time to make this soup in advance and let the flavours sit together, the flavours will intensify. · Oxtail soup is a Korean soup recipe that also goes by the name Kkori Gomtang. It is the perfect meal on a cold day! · Restaurant Style Andong Jjimdak (Korean Soy Sauce Braised Chicken Noodle Stew). If you've never eaten Korean food, then this is great place to start.
Instructions to make Korean-Style Soup for a 1-Day Fast:
- The night before your fast, soak the dried tree ear mushrooms in a bowl of water to reconstitute.
- On that same night, rinse the sliced shiitake mushrooms, then put them in a pot filled with 3L of water, then cover with a lid.
- In the morning, rinse the ● vegetable ingredients, chop into bite-sized pieces, then add the to the pot with the rice, and bring to a boil on high heat.
- Add the ★ ingredients: salt, dashida, gochujang, and red chili pepper powder to the pot, stir until they dissolve, then cover with the lid.
- When the pot comes to a boil, reduce to low heat and simmer for 15 minutes.
- While the soup is simmering, put the egg in a bowl with 1 tablespoon of water, and vigorously whisk.
- Turn off the heat, and with the bowl of whisked egg in one hand, and a ladle in the other, slowly pour the egg into the pot from a distance, then rapidly stir the pot with the ladle.
- After adding the egg, transfer the soup to a bowl, drizzle in a small amount of sesame oil, then serve while piping hot.
- Note 1: The color of Korean red chili pepper powder is very bright, but it is not spicy. I use 1 tablespoon.
- Note 2: It's handy if you keep a stock of sliced carrots in the freezer, and add them to the pot as you need them.
- Note 3: Since I didn't have cabbage, I used a bit of frozen Japanese leeks instead.
- Note 4: If you can do without adding rice, go for it.
- Note 5: It may be hard the first time, but try reducing the amount of salt a little at a time. You should aim to use less than 5 g of salt per day.
This is the recipe for Korean-style (brown) seaweed soup. It's a traditional birth dish in Korea and every women who gives birth eats this soup because they believe that seaweed soup helps their milk production. Look for dried seaweed in Asian supermarkets or buy online. Rice Cake Soup (Tteok Guk/Dduk Guk) is a traditional dish that is always served on Korean New Year's day. It is said that the 'white' color of the rice cakes symbolized 'brightness', for a bright and clean start to a New Year.
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