Clear recipe for East Thailand
I thought of clear East Thailand, so I made it. Let's make a refreshing and clear East Thailand recipe. Start
3 serving
Within 20 minutes
고구미
Ingredients
  • the dynamic state
    2ea
  • Radish
    1/4
  • Tofu
    1/2piece
  • enoki mushroom
    1pack
  • a crown daisy
    little
  • Cheongyang red pepper
    2ea
  • Rice water
    1cup
  • eggs in full bloom
    2ea
  • Korean style soy sauce
    1spoon
  • crushed garlic
    1spoon
  • fish sauce
    1spoon
  • Salt
    little
Cooking Steps
STEP 1/8
Put the two cut pollack that I bought at the mart in the rice water for about 20 minutes. It relieves the fishy smell and makes the flesh firm!! If you buy raw pollack, you have to scratch the scales with the back of a knife, cut off the fins with scissors, and wash the gills and blood
STEP 2/8
In addition to cutting radishes 1/4 for East Thailand, prepare vegetables such as enoki mushrooms, tofu, crown daisy, and cheongyang peppers for pollack soup
STEP 3/8
Put two stock coins into 750ml of water and boil the radish first
STEP 4/8
Next, put the pollack in the rice water and boil it for about 10 minutes
STEP 5/8
Remove the bubbles that come up while boiling with a ladle That way, the soup is clean
STEP 6/8
When the radish has become transparent and the pollack is cooked, add 1 spoon of minced garlic, 1 spoon of soy sauce, 1 spoon of fish sauce, adjust the seasoning with salt, and then shake off the prepared vegetables.
STEP 7/8
If you want it spicy, you can add red pepper powder
STEP 8/8
Cool and clear pollack soup is done. I always boil the soup with red pepper powder and eat the clear soup after a long time, so make it cool because it's a clear soup
You shouldn't stir it when boiling it for a long time to keep the pollack pretty! If you want to eat crown daisy a little crunchy, you can put it 1-2 minutes before the end of East Thailand
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