Description
It seems to me that if you even live life in Korea can not manage to try all the Korean cuisine, but on this website it is unfair few recipes of Korean cuisine, so I decided to fix it. The recipe for this soup I found on the Internet. Photograph different from how it should look in fact due to the fact that I almost never put hot spices, only kokudan, tai, everything else on the tip of a knife. Of course, I missed Korea, but not their severity, so the spices used to taste, but here I bring them in the proportions that were given in the original. In the last paragraph is written a beautiful story of the origin of this soup.
Ingredients
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Beef
300 g
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Mash
1 cup
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Fern
100 g
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Onion
50 g
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Green onions
1 coup
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Peppers red hot chilli
2 Tbsp
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Sesame oil
1 Tbsp
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Wine rice
1 Tbsp
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Garlic
30 g
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Black pepper
0.5 tsp
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Peppers red hot chilli
3 Tbsp
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Soy sauce
2 Tbsp
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Pasta
Cooking
1. Sprout mash. If You bought already sprouted, just skip these steps. Rinse the beaker Masha and rinse/soak it in hot water for 2-3 min. This will give impetus for growth. Soak it 5-6 hours or overnight. Spread mash on the dish (I'm on a baking sheet) and cover with a damp towel or gauze.
If You want to mash grew faster, rinse it 5-6 times a day without damaging sprouts. However, I never did and a day or 2 it usually grows to the desired size. You need to ensure that towel remains moist and does not dry out. When the sprouts reach a length of 2 cm, mash is ready to use. But some germinated and then up to 5-6 days. I have it looks like two days later.
When mash was old enough, proceed directly to the preparation of soup. If You bought a dry fern, you must soak it in cold water, as it is very salty.
Onion cut into half rings, green with a length of 4-5 cm.
All the beef, pour cold water and put on fire. According to the recipe they are cooked for 10 minutes on high heat, 20 on average and 20 on low. While the beef is cooking, mash the cleaned from the skin. To do this, fill it with water and wash it, the husk begins to emerge, it must be removed. Those that are not surfaced themselves can be removed manually. The result is something like this:
Fern cut into 4-5 cm in length.
The prepared mixture to the vegetables and mix to broth. The photo of Taj (maybe darker) and soy sauce
Before the readiness of beef to rinse the mash with hot water to heat a deep pan/wok/cauldron with oil and spices, add mash, onions and fiddleheads and sauté for 2-3 minutes over high heat.
Pull out the beef, slice it in portions, to send back to the broth along with the broth mixture.
Throw the vegetables to the broth and cook them together for another couple of minutes. Salt I did not add it at all as soy sauce, bean paste (Tau) and ferns themselves are salty. Uccean ready! Bon appetit!
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