Recipe with bok choy and shrimp flesh / I like it because it's c
I went to the mart a while ago and I bought one because they sold the noodles. I thought about what kind of food I should cook for Dok-myeon, and I thought it would be good to eat it with clear soup. So I made it with bok choy and shrimp meat. A recipe that tastes like seafood kalguksu! The ingredients are simple and the soup is clear, but it's spicy and cool, so try it.
1 serving
Within 10 minutes
μŠˆνΌνŒŒμ›Œ
Ingredients
  • the surface of a sword
    1serving
  • Shrimp meat
    4~5ea
  • Bok choy
    2ea
  • Garlic
    2piece
  • leek
    1/3ea
  • Chicken stock
    1ea
  • peperoncino
  • Cheongyang red pepper
  • ground pepper
    suitably
  • Water
    500ml
Cooking Steps
STEP 1/8
Wash bok choy, garlic, and green onion cleanly, chop garlic, and chop green onion into small pieces.
STEP 2/8
Prepare 1 serving of noodles and add it when the water boils and simmer for 1 to 2 minutes.
STEP 3/8
Rinse in cold water and place in a bowl.
STEP 4/8
I'll parboil bok choy for the noodles. If you blanch bok choy too much, it's watery and not delicious, so you can blanch it for about 30 seconds.
STEP 5/8
Put bok choy on top of the cutting surface and decorate it.
STEP 6/8
Add 500ml of water and boil it. When the water boils, 1 chicken stock cube, minced garlic, green onion, shrimp
STEP 7/8
Add pepper and two peperoncinos (spicy peppers) and bring to a boil. When the shrimp is cooked red, turn off the heat and put the soup into a bowl
STEP 8/8
Delicious noodles are done!!!
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