STEP 1/10
Add anchovies, kelp, dried shiitake, and 5 cups of water to make broth.
STEP 2/10
All the vegetables in the fridge are here.
STEP 3/10
Finely sift the radish and carrot, and the water parsley in the right size...
STEP 4/10
Put 3 spoons of perilla powder, 1 spoon of spicy rice powder, and 1 spoon of starch in water and soak it in advance.
If you don't have spicy rice powder, you can use starch powder.
STEP 5/10
I'll take out the soup ingredients again,
Add radish and boil it.
STEP 6/10
When the radish is half-cooked, add carrots and mushrooms and bring to a boil.
STEP 7/10
Add enoki mushrooms, too.
STEP 8/10
Add the perilla seed water that was soaked beforehand and boil it.
You can season it with soy sauce.
STEP 9/10
Add green onion and minced garlic,
Lastly, add water parsley and boil it.
STEP 10/10
If you want spicy food, add two or three cheongyang peppers and it's much better.
Water parsley kkae-tang is complete.
It's very delicious because it's light even if you boil it for a bit less broth,
Water parsley tastes the best these days.
Water parsley, which is rich in vitamins and minerals, is also good for skin that is prone to roughness in spring due to perilla powder.