Beef and rice soup with a bowl of rice. Marketplace and rice sou
When I watch historical dramas, there is always a scene where I eat a bowl of hot rice soup at the tavern. I remember my mouth watering whenever I saw that scene. Today, I thought of hot soup, so I made beef rice soup that is called marketplace rice soup, which is boiled with plenty of beef and various vegetables. The taste of chewing various vegetables is good, and the soup is cool, so if you eat it with a bowl of hot rice, it's.
4 serving
Within 60 minutes
hiisu
Ingredients
  • Beef
    200g
  • instant rice
    4bowl
  • frozen cabbage
    300g
  • Bean sprouts
    100g
  • Bracken
    100g
  • Shiitake mushroom
    2ea
  • leek
    1ea
  • Cheongyang red pepper
    1ea
  • Sesame oil
    1TS
  • Garlic
    3ea
  • Soybean paste
    1TS
  • red pepper paste
    1/2TS
  • Korean style soy sauce
    2TS
  • Red pepper powder
    1TS
  • ground pepper
    2ea
  • Salt
    1TS
  • Anchovy pack again
    2ea
  • Radish
    1piece
  • leek
    1~2ea
  • Shiitake mushroom
    2ea
  • Garlic
    3ea
  • Water
    2.5L
Cooking Steps
STEP 1/11
Soak the rice for about 20 minutes and prepare it to be soft and sticky.
If you soak rice in water and cook it, the GABA content of rice increases, which is good for preventing adult diseases.
STEP 2/11
Cut 2.5 liters of water, 2 anchovy packs, and radish slices and put them in. Add 1-2 white green onions, 2 shiitake mushroom pillars, and 3 whole garlic and boil them over medium heat for 15-20 minutes to make anchovy broth.
STEP 3/11
Cut off the tough part of 100g of boiled bracken and wash it in a size that is good to eat, and wash the bean sprouts clean.
STEP 4/11
Cut two shiitake mushrooms into pieces. Chop green onions and cheongyang peppers diagonally, and chop 3 garlics finely.
STEP 5/11
Blanch the frozen cabbage in boiling water for 2 minutes, rinse it in cold water, squeeze the water, and cut it into bite-size pieces. Put minced garlic (three pieces of garlic), 1 tablespoon soybean paste, 1/2 tablespoon red pepper paste, 2 tablespoon soy sauce, and 1 tablespoon red pepper powder in a cabbage and mix them together.
STEP 6/11
Put 1 tablespoon of sesame oil in a pot and stir-fry 200g of beef.
STEP 7/11
When the surface of the beef is cooked, pour the anchovy stock and when it starts to boil, cover it over medium heat for about 5 minutes and bring to a boil.
STEP 8/11
Put the salted cabbage and shiitake mushrooms in the broth, and when it starts to boil, cover it and boil it over medium heat for 20 minutes.
STEP 9/11
Add bean sprouts and boiled bracken, cover and boil over medium heat for 10 minutes.
STEP 10/11
Season with 1 tablespoon of salt and pepper powder twice, add chopped green onions and Cheongyang red pepper, boil it for a while, and adjust the seasoning with salt.
STEP 11/11
Put steaming sticky rice in a large bowl and eat it together with plenty of hot soup and ingredients.
- It is much more refreshing and savory to mix anchovy broth with beef broth than to make soup with beef alone. - The point of the taste of beef rice soup is to put a lot of vegetables in the soup, and to feel the texture of the rice and vegetables by putting hot rice and vegetables well-cooked in the soup on top of the rice.
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