Beef soup / savory / cool / soup with wide noodles / galbitang f
I went to buy beef bulgogi persimmons and soup The butcher gave me beef jersey as a bonus. If you boil it well, it's soft, savory, and delicious She did. I came home, drained the blood, and boiled it for about an hour The suji became soft, so I added radish and ginseng and boiled the soup. I seasoned it with garlic, soy sauce, soy sauce, salt, and pepper. Boil the glass noodles and put them in a different bowl Put the beef stew in a soup bowl Add boiled glass noodles on one side You're putting up a root of ginseng He looks like Short Rib Soup. It tastes like Short Rib Soup It tasted soft, cool, and savory.
4 serving
Within 90 minutes
리디아의요리조리집밥
Ingredients
  • Beef
    300g
  • Radish
    200g
  • Ginseng
    3piece
  • leek
    1ea
  • flat noodles
    50g
  • Fish soy sauce
    1TS
  • Korean style soy sauce
    1TS
  • Salt
    1TS
  • Garlic
    1TS
  • Bottled water
    3L
  • ground pepper
    little
  • Ginger
    2ea
  • the King's
    1TS
Cooking Steps
STEP 1/17
Wash the beef brisket and drain the blood.
STEP 2/17
Add ginger and refined rice wine and boil it for about an hour.
STEP 3/17
Cut radish into pieces.
STEP 4/17
Cut ginseng into bite-size pieces.
STEP 5/17
Chop the green onions.
STEP 6/17
Boil the wide glass noodles gently.
STEP 7/17
When the glass noodles are soft, scoop them out and put them in a bowl.
STEP 8/17
Remove the ingredients first to remove oil and impurities.
STEP 9/17
Remove impurities.
STEP 10/17
Sift out the oil and residue in the soup.
STEP 11/17
Place the boiled beef slices on the cutting board.
STEP 12/17
Cut the boiled suji into bite-size pieces.
STEP 13/17
Put the sliced suji in the soup of the pot.
STEP 14/17
Put the ginseng in the pot.
STEP 15/17
Put the sliced radish in the pot.
STEP 16/17
After boiling sujitang, season with soy sauce, soy sauce, salt, and pepper and add green onion.
STEP 17/17
Put it in a soup bowl.
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