Making bean sprout kimchi rice cake soup
Bean sprout kimchi rice cake soup
2 serving
Within 60 minutes
시크제이맘
Ingredients
  • Rice cake soup
    250~300g
  • kelp broth
    6cup
  • Kimchi
    1cup
  • Bean sprouts
    2handful
  • Kimchi
    1/2cup
  • leek
    1/2ea
  • crushed garlic
    0.3spoon
  • salted anchovies
    1spoon
  • ground pepper
    little
  • Salt
    little
Cooking Steps
STEP 1/9
Pour 8 cups of water into a pot and add 2 handfuls of anchovies and 2 sheets of kelp
Boil the anchovy kelp stock thickly.
If you boil the broth, use a sieve and use clear broth only.
STEP 2/9
Wash bean sprouts in water and cut kimchi into bite-size pieces
We prepared five colors of rice cake soup
STEP 3/9
Put 6 cups of anchovy kelp stock, 1 cup of kimchi, 1/2 cup of kimchi soup in a pot
Boil it
STEP 4/9
Then, add bean sprouts
STEP 5/9
I'll put in five colors of rice cake soup
STEP 6/9
Boil it
Use a spoon to roll up the foam on top.
STEP 7/9
When the rice cake is fully cooked, add 0.3 minced garlic and 1 anchovy sauce
If it's not enough, add salt
It's good to add pepper powder according to your preference.
You can add red pepper powder for the spicy and color
STEP 8/9
Lastly, add the sliced green onions and finish.
STEP 9/9
Bean sprout kimchi rice cake soup is done
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