Spring Dongeo Mukguk (w. Yeongdeok Snow Crab Dasai Pack): The ta
I put the leftover spring dong in the freezer when I cooked the soybean paste soup. When I took it out and made the soup again with a pack, there was no instant soup.In addition to the fish cake, it became a soup that both adults and children like. Make it when spring is common and put it in the freezer. I'd like to have cabbage or eggplant.
3 serving
Within 15 minutes
재미마미
Ingredients
  • Water
    3cup
  • Anchovy pack again
    1ea
  • leek
    1ea
  • onion
    1/2ea
  • Korean style soy sauce
  • Salt
  • Spring and winter
    500g
  • Soybean paste
    2.5TS
  • red pepper paste
    1ts
  • crushed garlic
    1TS
  • Red pepper powder
    1/2TS
  • a thick salt
Cooking Steps
STEP 1/4
When the water boils, put the pack back in, make it for 3 to 5 minutes, and then take out the pack again
STEP 2/4
Take out the seasoned spring-dried soybean paste in the freezer and cut onions and green onions.
If you have radish, please add it
STEP 3/4
When the soup boils, add seasoned spring soybean paste and onions and boil.
STEP 4/4
Boil the blanched fish cake and season with green onions
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