Hello everybody, I hope you are having an incredible day today. 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. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Korean-Style Soup for a 1-Day Fast is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Korean-Style Soup for a 1-Day Fast is something which I’ve loved my entire life.
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 begin with this particular 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 can achieve that.
The ingredients needed to make Korean-Style Soup for a 1-Day Fast:
- Take 5 grams Dried shiitake mushrooms
- Get 3 large Water
- Prepare 15 grams ● Dried tree ear mushrooms
- Get 1/4 ● Cabbage
- Prepare 1/2 ● Carrot
- Get 200 grams ● Hot cooked white rice
- Make ready 1 medium Egg
- Make ready 50 grams ★ Gochujang
- Get 1 tbsp ★ Red chili pepper powder (Korean)
- Take 5 tbsp ★ Dashida
- Prepare 10 grams ★ Salt
- Make ready 1 dash Sesame oil
Future Neighbor. · 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. This is the recipe for Korean-style (brown) seaweed soup.
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.
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. The soup broth is very light - not like a stew. It draws most of its light flavor from the Korean Radish (similar to Japanese Daikon, but not the same). The texture of the brisket beef and soft-boiled radish complement each other very well.
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