Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, korean-style soup for a 1-day fast. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Korean-Style Soup for a 1-Day Fast is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Korean-Style Soup for a 1-Day Fast is something which I’ve loved my whole life.
To begin with this recipe, we have to first 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:
- Make ready 5 grams Dried shiitake mushrooms
- Make ready 3 large Water
- Make ready 15 grams ● Dried tree ear mushrooms
- Take 1/4 ● Cabbage
- Take 1/2 ● Carrot
- Take 200 grams ● Hot cooked white rice
- Get 1 medium Egg
- Take 50 grams ★ Gochujang
- Get 1 tbsp ★ Red chili pepper powder (Korean)
- Prepare 5 tbsp ★ Dashida
- Make ready 10 grams ★ Salt
- Get 1 dash Sesame oil
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Steps 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.
So that is going to wrap this up for this special food korean-style soup for a 1-day fast recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
