hot and spicy beef noodle soup
Six months after my youngest was admitted to the hospital, I was allowed to stay out for two days and one night. (It breaks my heart when I think about it.). In the meantime, I've been posting recipes in the hospital room.) I wanted to make you something special, so I made yukkalguksu. Fortunately, they're eating it deliciously. Thank you, son. Stay with meSeo ^^ And, I love you ~
4 serving
Within 120 minutes
lee쉐프
Ingredients
  • Beef Soup Street
    400g
  • Kalguksu
    4serving
  • Bracken
    400g
  • leek
    15piece
  • Water
    2L
  • onion
    1ea
  • Radish
    1/5ea
  • red pepper seeds
    1/2cup
  • fine red pepper powder
    4TS
  • Soy sauce
    3TS
  • the liquid of tuna
    3TS
  • Soy sauce
    3TS
  • crushed garlic
    1TS
  • red pepper oil
    2TS
Cooking Steps
STEP 1/11
(Making broth)
In 2 liters of water, wash the blood out of the beef and put it in the water. Add 1/2 cup of red pepper seeds, 5 leaves of green onion, 1/5 radish, and the onion skin into 4 pieces and boil it. (About 1 hour)
STEP 2/11
Wash the leaves of green onion 10 clean and cut them 3-4cm,
STEP 3/11
Cut the boiled bracken into 3-4cm pieces.
STEP 4/11
When the broth has been boiled for about an hour, take out the beef separately, tear it by hand or shred it thinly, and hang only the broth.
STEP 5/11
Add 4 tablespoons of fine red pepper powder, 3 tablespoons of soy sauce, 3 tablespoons of tuna liquid, 3 tablespoons of house soy sauce, 1 tablespoon of crushed garlic, and 2 tablespoons of red pepper oil to the green onion, bracken, and sliced beef.
STEP 6/11
Boil the broth (about 1.5 litres) in the nambi.
STEP 7/11
When the broth boils, add number 5 and bring to a boil.
STEP 8/11
Boil it over high heat for about 20 minutes and then cook it over medium heat for 30 to 40 minutes.
STEP 9/11
When the yukgyejang is almost ready, add water to another nambi and boil it, shake off the powder from the kalguksu and cook it.
STEP 10/11
Drain in a sieve and place in a bowl.
STEP 11/11
Pour enough yukgyejang on top of kalguksu.I cut a piece of green onion and put it on top.
You have to boil it for a long time to make the soup thick and delicious. Bring to a boil, controlling heat and not overflowing. It's delicious even if you put rice in the remaining thick soup.
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