Korean kimchi soup authentic practice
Like to watch Korean dramas of the beauty of Korean kimchi soup is not at all unfamiliar with it, looking at the TV Korean kimchi soup is not very much like to taste what is the taste of it? Here is my share of Korean kimchi soup authentic practice, together to see it.
Korean kimchi soup authentic practice aIngredients
kimchi, pork, garlic, ginger, carrots, onions, tofu, kelp, pepper, salt, sake, sesame oil, scallions.
Methods
1) Kimchi, pancetta, garlic, ginger, white radish, onion, tofu change the knife.
2) Marinate the chopped pork with garlic, ginger and sake for a while.
3) Boil the onions and carrots in water, then add the seaweed and cook for another 10 minutes.
4) Remove the boiled onions, white radish and kelp from the pot, leaving only the boiled water for the soup base.
5) Put a little sesame oil in the frying pan, then add the marinated pancetta and stir-fry for two seconds to get the oil out of the pancetta.
6) At this point, then put the pot into the cut kimchi, together with stir-fry until almost cooked, and then put into the soup just cooked in the boil.
7) When the soup boils, add the chopped tofu and green onions to the pot, cook, then add pepper and salt to taste.
Tips
1) It is better to use kimchi that has been pickled for more than 10 days, because then the kimchi will have a certain degree of acidity, which makes it taste better.
2) The onion, white radish and kelp used to make the soup base can be eaten at home without removing them, but here in order to tell you the more authentic Korean practice, so Ya Nan took them out.
3) This kimchi soup is not quite the same as our Chinese soup, it is eaten with rice, the equivalent of a dish, do not take it alone as a soup after eating.
4)Kelp is best to choose the kind of dried kelp, that boiled out of the `soup flavor is stronger.
5) You can also put some chili powder or something according to your taste.
Authentic Korean kimchi soup Materials Korean kimchi, pancetta, tofu, scallions, Korean chili sauce, salt, chicken essence. Practice 1, wash the pork, cut thin slices; scallions cut into sections; tofu washed and cut into small pieces; kimchi, if it is a whole, to cut it into small sections; 2, take a deeper pot, pour a little oil, put the pork slices, stir fry until browned, and then put the kimchi, stir fry, slowly kimchi's flavor comes out, put water, boil the water, and then put the kimchi, stir fry, slowly kimchi's flavor comes out. out, put in the water, boil, add salt and chili sauce seasoning, 5-10 minutes before the pot into the tofu and scallion can be. Tips I think the pork is more fragrant, you can also put beef; if you do not like to eat chili sauce can not put, put the soup flavor will be a little thicker; you can also add some peppers and vermicelli, depending on their own favorite! Ingredients Korean spicy cabbage 1 roll, 8 slices of pork, 1 block of tofu, 3 mushrooms, 1 small grip of enoki mushrooms, 3 pieces of cabbage leaves, 1 tablespoon of Korean-style soy sauce, onion, ginger and garlic, 1 teaspoon of salt, 500 ml of rice water. Methods 1. Cut the tofu into thick slices about 0.5cm thick, wash and cut the mushrooms into thick slices, and cut both the spicy cabbage and the cabbage leaves into small pieces and set aside. Rice washed once and then put into the water, scrub the rice with your hands after the second round of rice water left behind. 2. Pour a little bottom oil in the pot, put garlic rice and ginger stir fry and then put the pork fried oil. 3. In the spicy cabbage into the pan and stir fry evenly. 4. Korean soy sauce and rice water mix well. 5. Put the mixed soy sauce and rice water into the pot, bring to a boil and reduce heat for about 10 minutes, season with salt. 6. Add the mushrooms and tofu, cook until flavorful, then add the cabbage leaves and cook for a few moments before removing from the heat. Ingredients Korean kimchi and kimchi juice, sliced meat, enoki mushrooms, clams, tofu, green garlic seedlings, rice water, sugar and fish sauce in moderation. Methods 1, meat slices with a little soy sauce, cooking wine and cornstarch marinade for a moment. 2, green garlic seedlings clean, garlic white and garlic leaves separate cut diagonal slices. 3, the needle mushrooms to remove the tip break, wash and drain the water, tofu cut small pieces. 4, kimchi gently press out the juice and cut pieces, the juice to stay. 5, the pot to heat a little sesame oil, pour garlic white burst incense, and then under the meat slices stir-fried until browned, into the kimchi stir-fried until fragrant. 6, pour in the rice water, kimchi juice, mushrooms and tofu boil. 7. Finally, add green garlic leaves and clams and cook until open, season to taste and serve. Tips Feel free to mix and match the ingredients.