STEP 1/7
Make sure to remove the sauce from the chopped sour kimchi~) Season with sugar and sesame oil.
STEP 2/7
Chop shiitake mushrooms, onions, carrots, and zucchini into long pieces.
STEP 3/7
Cut acorn jelly into appropriate sizes according to the length.
STEP 4/7
Then put in boiling water and blanch over high heat for 2 minutes.
STEP 5/7
Separate the egg whites and yolks and pour them into a preheated frying pan to form egg garnish. And chop it up and get ready.
STEP 6/7
When the anchovy kelp stock boils, add mushrooms, onions, carrots, zucchini, green onions, pepper, and home soy sauce and simmer over medium heat for 1-2 minutes.
STEP 7/7
Pour the boiled broth into a bowl with sour kimchi and acorn jelly, and put the egg garnish and seaweed on it. Pass if you're not home) That's it.
Cup = Paper cup, based on T = 15cc and t = 5cc.
If the kimchi is not fully cooked and it's not sour... I recommend adding an extra ton of vinegar.