Making Seonji Hangover Soup Unexpectedly Simple Anemia and Best
I cooked Seonji Hangover Soup, which I always think of in cold winter. It's a winter food that you like, but I think a lot of people are having a hard time. It's ox blood hangover soup that contains a lot of iron, so try making it.
4 serving
Within 30 minutes
쌀코지일흔집밥
Ingredients
  • beef paper
    100g
  • a beef-like meat
    250g
  • small intestines
    300g
  • leek
    4+1/3pack
  • Bracken
    1handful
  • a taro
    1handful
  • Radish
    1/2ea
  • onion
    1ea
  • Host
    1pack
  • Sesame oil
    1spoon
  • crushed garlic
    3spoon
  • Red pepper powder
    5spoon
  • Korean style soy sauce
    2spoon
  • Salt
    1spoon
  • cooking wine
    little
  • ground pepper
    little
  • Water
    3L
Cooking Steps
STEP 1/5
When the pot is heated, add 1 spoon of sesame oil, 1 spoon of minced garlic, 1/3 green onions, and when it is cooked to a certain extent, stir-fry it in the order of the sun and the intestines.
STEP 2/5
When it's cooked to a certain extent, stir-fry 3 spoons of red pepper powder and 2 spoons of soy sauce, and then stir-fry sliced radish about 2cm x 2.5cm. Add a little bit of pepper, a little bit of cooking wine, stir-fry it again, add 3 liters of water, and bring to a boil.
STEP 3/5
When it boils, add bracken and taro and boil again
STEP 4/5
When it boils, add chopped onions, 2 spoons of minced garlic, and 4 layers of horizontal green onions and boil until the green onions are fully cooked.
STEP 5/5
Add 2 spoons of red pepper powder, 1 spoon of salt, and 2 spoons of soy sauce, add bean sprouts, and when the bean sprouts are cooked, add Seonji and boil again.
The paper is cooked once and sold, and it can be crushed, so cut into large pieces and put it almost at the end. Boil all the ingredients, taste, and season with salt or soy sauce.
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