Korean-Style Soup for a 1-Day Fast Easy Recipe 🍞🍔

To Get Delicious Korean-Style Soup for a 1-Day Fast, we need 12 Ingredients And 13 Steps

Tutorial Cooking Of Korean-Style Soup for a 1-Day Fast

Korean-Style Soup for a 1-Day Fast We can cook Korean-Style Soup for a 1-Day Fast by using 12 ingredients and 13 steps. Here is how you achieve Korean-Style Soup for a 1-Day Fast.

Ingredients of Korean-Style Soup for a 1-Day Fast

  1. You need to prepare 5 grams of Dried shiitake mushrooms.
  2. Prepare 3 large of Water.
  3. You need to prepare 15 grams of ● Dried tree ear mushrooms.
  4. You need to prepare 1/4 of ● Cabbage.
  5. Prepare 1/2 of ● Carrot.
  6. You need to prepare 200 grams of ● Hot cooked white rice.
  7. Prepare 1 medium of Egg.
  8. Prepare 50 grams of ★ Gochujang.
  9. You need to prepare 1 tbsp of ★ Red chili pepper powder (Korean).
  10. You need to prepare 5 tbsp of ★ Dashida.
  11. You need to prepare 10 grams of ★ Salt.
  12. You need to prepare 1 dash of Sesame oil.

Korean-Style Soup for a 1-Day Fast directions

  1. The night before your fast, soak the dried tree ear mushrooms in a bowl of water to reconstitute..
  2. On that same night, rinse the sliced shiitake mushrooms, then put them in a pot filled with 3L of water, then cover with a lid..
  3. In the morning, rinse the ● vegetable ingredients, chop into bite-sized pieces, then add the to the pot with the rice, and bring to a boil on high heat..
  4. Add the ★ ingredients: salt, dashida, gochujang, and red chili pepper powder to the pot, stir until they dissolve, then cover with the lid..
  5. When the pot comes to a boil, reduce to low heat and simmer for 15 minutes..
  6. While the soup is simmering, put the egg in a bowl with 1 tablespoon of water, and vigorously whisk..
  7. Turn off the heat, and with the bowl of whisked egg in one hand, and a ladle in the other, slowly pour the egg into the pot from a distance, then rapidly stir the pot with the ladle..
  8. After adding the egg, transfer the soup to a bowl, drizzle in a small amount of sesame oil, then serve while piping hot..
  9. Note 1: The color of Korean red chili pepper powder is very bright, but it is not spicy. I use 1 tablespoon..
  10. Note 2: It's handy if you keep a stock of sliced carrots in the freezer, and add them to the pot as you need them..
  11. Note 3: Since I didn't have cabbage, I used a bit of frozen Japanese leeks instead..
  12. Note 4: If you can do without adding rice, go for it..
  13. Note 5: It may be hard the first time, but try reducing the amount of salt a little at a time. You should aim to use less than 5 g of salt per day..

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