Beef brisket soup
Blanch the frozen meat in a beef bone soup that can easily create a deep taste, dissolve the soybean paste, and boil it. It gives a spicy taste with slanted red pepper and red pepper powder, and adds perilla powder to make a deeper taste of beef bone stew. It is a nutritious bowl that anyone can easily make without a long time and hassle.
2 serving
Within 30 minutes
CJ 제일제당
Ingredients
  • Beef bone soup
    1 pack
  • frozen cabbage
    180 g
  • conventional soybean paste
    30 g
  • Water
    1.5 cup
  • leek
    2 ea
  • Red pepper
    1/2 ea
  • crushed garlic
    10 g
  • Red pepper powder
    3 g
  • perilla powder
    10 g
Cooking Steps
STEP 1/6
Prepare each material.
STEP 2/6
Cut the eggplant into 6cm long pieces and cut the green onion in half into 6cm long pieces. Chop the red peppers at an angle.
STEP 3/6
Blanch the frozen egg in boiling water, cool it in cold water, and remove the water.
STEP 4/6
Boil beef bone soup and water, then dissolve soybean paste.
STEP 5/6
Add frozen egg, green onion, and minced garlic and boil over medium heat.
STEP 6/6
Add red pepper powder and perilla powder and boil it once in a while.
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