Is bean sprout soup supposed to be this good? -Bori, shrimp, spi
Spicy bean sprout soup made with L&T's secret recipe It is also a menu that even the son-in-law, who does not enjoy Korean food and scratches his head when eating spicy food, is enthusiastic. The secret recipe is none other than spicy chili peppers, which are often enough to upgrade the taste of any food. Of course, the hotter it is, the more satisfactory it is, like me and Ddalangie. A friend who stopped by the house for a while to deliver the gift he bought during the trip gave him a bag of barley shrimp that he had airlifted from Korea and explained to make spicy bean sprout soup. His son Lang, who doesn't eat bean sprout soup these days, finished a bowl after his mother recommended him to taste it and shared a glass of wine with his husband because of the spicy taste.
1 serving
Within 15 minutes
Lime앤Thyme
Ingredients
  • Bean sprouts
    1handful
  • Broth
    1.5cup
  • Barley shrimp
    1TS
  • chili
    2-3ea
  • leek
    little
  • crushed garlic
    1/2TS
  • Seasoned salt
    1/3ts
Video
Cooking Steps
STEP 1/3
Using anchovies, radishes, onions, and mushrooms, put barley shrimp in a cup of broth and boil it
STEP 2/3
When it boils, add bean sprouts and cook for 2-3 minutes.
STEP 3/3
Add minced garlic, green onions and peppers and season with salt.
Add or subtract the amount of salt to your liking. It's good to make it taste good if you use salt. It's hard to get spicy Cheongyang chili peppers in Toronto where I live. I used a small red chili pepper sold at a Korean mart or a Chinese mart, but this is quite hot, so please adjust it. If you don't have anchovy stock, you can boil it in plain water.
Cooking review
5.00
score
  • 340*****
    score
    Thank you for the recipe It's refreshing and delicious as if the soup doubles after adding barley shrimp It wasn't bland even if I didn't season it a lot
    2021-05-12 13:23
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