STEP 1/10
Boil beef thoroughly to make broth. Originally, I used to boil a chicken and spread the broth and flesh, but I couldn't go grocery shopping, so I used beef
STEP 2/10
Prepare jeon and egg garnish.
STEP 3/10
The glass noodles are soaked in water.
STEP 4/10
Tear the boiled beef according to the grain, parboil the shiitake and oyster, squeeze the water out, and season it with soy sauce, pepper, minced garlic, and sesame oil.
STEP 5/10
When the broth boils, add the seasoned 4 and boil.
STEP 6/10
Remove the foam that rises when it boils and season with minced garlic, soy sauce, and salt.
STEP 7/10
I'm going to finish with green onions.
STEP 8/10
Soak the soaked glass noodles in 7 and pour it...
STEP 9/10
Put it in a bowl with rice.
STEP 10/10
Put the soup, add mung bean pancake, and shredded egg garnish, sprinkle green onions, and enjoy it warmly. A well-cooked radish kimchi is enough for rice soup, Pyeongyang Onban! I'm not feeling well, so I boiled it briefly, but it tastes good. After a bowl of slurping, my back and forehead were sweating. I felt like I was going to catch a cold