Serve with hot rice.This is a meatless version of the classic miyeok-guk soup with beef. Once it’s piping hot, top if off with the eggs, green onions, chili peppers, and black pepper to taste. Optionally, transfer it to a Ttukbaegi and bring it to a boil.Once it starts to boil, add the tofu and break it into nice, big chunks. In a small pot, add Korean beef bone stock (1.5 cups, 360ml), frozen dumplings, green onions, and the seasoning paste.In a small container, mix together Korean chili pepper flaeks, soy sauce, garlic, dasida, chili oil, hwayu (if using), and hondashi (if using). Thinly slice the green onions and chili peppers.Finish it off with green onions, chili peppers, and black pepper to taste. Once it’s piping hot, crack the eggs and put them on top of the stew. Add the tofu and break it into nice, big chunks. If it’s a little salty, you’re good to go. Once it’s bubbling away, add your clams and let it simmer for about 1 minute. Add 1.5 cups (360ml) water (or rice water).Be careful not to burn it! (You can turn the heat off and let it cook by the remaining heat.) Reduce it down to low heat and add the seasoning paste. ![]() Break up the pork and let it cook for about 2 minutes.
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