Description
Korean cuisine has become part of our menu, firmly holding the first place among the appetizers. And treated if You have someone Korean soup or You prepare it yourself?! No. So You have the opportunity to use this recipe. To offer it before I wouldn't dare, because the main ingredient - dense soy pasta - was too remote from the masses of consumers. Now, every city has so-called "Korean spots" where you can buy everything by asking the seller. It is also possible to cook Japanese miso, it is now available in many supermarkets. Just yesterday I bought it.
Ingredients
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Pork
600 g
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Sea Kale
60 g
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Potatoes
3 piece
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Miso paste
3 Tbsp
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Vegetable oil
1 Tbsp
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Onion
1 piece
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Peppers red hot chilli
2 piece
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Garlic
5 tooth
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Soy sauce
3 Tbsp
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Sugar
1 tsp
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Salt
-
Figure
400 g
Cooking
For the preparation of this soup it is best to use pocarevac pork with lots of meat layers. Meat cut into cubes of 1.5 * 4-5 cm.. cauldron to heat the oil and fry the meat over high heat, stirring, 7 to 10 minutes. Add chopped onion, sugar, fry. Put the meat thick soy paste or miso paste. Stir fry 3 to 5 minutes.
In the cauldron, pour in 2.5 liter of boiling water, gently. Add the usual bars sliced potatoes, cook for 10 minutes. At this time dry sea Kale pour boiling water, give it 5 minutes, then rinse any sand, drain in a colander.
Put seaweed in a large kettle, cook for another 10 - 15 minutes, until the potatoes are done. Add the dry hot pepper, ground hot red pepper, minced garlic, soy sauce. To rectify of salt. Bring to boil and turn off.
As the soup is traditionally served with rice ( PAB), we need to simultaneously boil fresh Fig. I use the KUBAN white rice, round grain from TM "Mistral". Cook according to instructions.
Serve soup in bowls, with rice. Fans particularly acute offer red pepper flakes.
Here is a thick soy paste :
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