Umu bean soup. Gyeongsang-do style Umu-kasari bean water diet be
Gyeongsang-do style Umuga Sari Bean Water, which is savory, is getting hotter now. There's a food that always comes to mind on a hot day. It's Yomu bean soup. In Gyeongsang-do, when you think of Kongguk, you think of this baby.
2 serving
Within 30 minutes
쌀코지일흔집밥
Ingredients
  • a big head
    200g
  • an agar
    1piece
  • Salt
    1ts
Cooking Steps
STEP 1/11
The main characters are Umugasari Muk and Soybean
STEP 2/11
Soybeans are more savory if you soak them yourself and grind them like me, but if you don't want to bother, you can buy commercial.
STEP 3/11
Soak beans for 2 to 4 hours
STEP 4/11
I usually use it the next day after I call it before I go to sleep. Soak it in the refrigerator because it can go bad in summer.
STEP 5/11
Soaked beans are boiled. If you add beans and the water is about to boil over, it will cook deliciously if you take out the beans after 3-5 minutes.
STEP 6/11
Place the cuckoo in a thick sieve. If you put it on a thin sieve, it breaks like powder. It's hard to cut with a knife, but it's easy to have a big sieve. You can use it because they sell the pickled radish at the mart or market.
STEP 7/11
If you press down on the muk, it becomes like noodles.
STEP 8/11
The ingredients for the bean soup are all ready.
STEP 9/11
Cool the boiled beans and grind them finely in a blender with water.
STEP 10/11
Now, you just have to put in the bean soup and put in the agar. It's good to cut s and put them on top, but it's good to eat them without cucumbers. In the picture below, I tried giving yellow color to the right agar with gardenia water.
STEP 11/11
Place bean soup in a bowl and float ice. And if you put in the agar, it's over!
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