Jeonju Table: Jeonju Bean Sprout Rice Soup Recipe & Making Moju
Today, we prepared a table in Jeonju, the home of taste. I made a more delicious rice wine with Jeonju bean sprout soup. It's easy and simple, so make it at home and try it!!
2 serving
Within 60 minutes
맛있다그리드
Ingredients
  • Bean sprouts
    300g
  • the body of a squid
    1ea
  • anchovy broth
    1ea
  • leek
    7cm
  • egg
    1ea
  • crushed garlic
    1TS
  • salted anchovies
    1TS
  • salted shrimp
    1/2TS
  • Makgeolli
    2bottle
  • Ssanghwatang (Ssanghwatang
    2bottle
  • Sugar
    8TS
  • cinnamon powder
    1TS
  • Ginger
    1/2ea
Video
Cooking Steps
STEP 1/11
First, pour 2 bottles of makgeolli into the pot.
STEP 2/11
2 bottles of Ssanghwatang, 8 tablespoons of sugar, 1 tablespoon of cinnamon powder,
Add 1/2 ginger and bring to a boil over high heat, mixing well.
STEP 3/11
When the makgeolli boils, put it on medium heat and simmer for another 15 minutes.
STEP 4/11
I'll taste it and add sugar
Boil it on low heat for 5 more minutes, and the rice wine is done.
STEP 5/11
Put 1L of water and a tea bag of anchovy kelp stock
Bring to a boil for 15 minutes.
STEP 6/11
Take out the tea bag and blanch the squid's body in the broth for 1 minute.
STEP 7/11
Blanch bean sprouts in broth water for 3 minutes.
After that, rinse it in cold water and prepare it.
STEP 8/11
Chop the green onions and squid into small pieces.
STEP 9/11
Put rice in an earthen pot and boil the bean sprouts, squid, and broth.
STEP 10/11
When the soup boils up, I'll add minced garlic, anchovy sauce,
Add salted shrimp and season it.
STEP 11/11
Lastly, put the egg, green onion, and sesame on top and it's done!!
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