Скачать с ютуб Kimchi and Soybean Sprouts Soup / Kimchi Kongnamul Guk by Chef Jia Choi | Simple and Easy Recipe в хорошем качестве

Kimchi and Soybean Sprouts Soup / Kimchi Kongnamul Guk by Chef Jia Choi | Simple and Easy Recipe

This soup is loaded with more than ten different vegetables because kimchi was used as an ingredient. This comforting soup is often eaten with rice for breakfast. One of the most important things in Korean cooking is creating contrast and balance in every dish. The soybean sprouts and fermented kimchi perfectly match in this soup. ------------------------------------------------------------------------------------------------------------------------------------------------------ Kimchi and Soybean Sprouts Soup / Kimchi Kongnamul Guk Ingredients 20 medium size or 10 large size dried anchovies, the heads and guts removed 200g soybean sprouts, washed and drained 200g fermented or old kimchi, chopped 1.8 liters water 3 tablespoons kimchi juice 1 teaspoon salt, more or less to your taste 1 tablespoon fish sauce, more or less to your taste 2 stalks scallion, chopped Instructions 1. Put the anchovies in a pan. stir fry for about 3 minutes in medium heat. Then remove the heads and guts. 2. Put the anchovies in a stock bag. Add water, anchovy bag and chopped kimchi to the pot. Bring it to a boil. 3. Chop the scallions. 4. When boiling, skim off the foam. Then lower the heat and simmer for 20 minutes. 5. Add soybean sprouts to the pot. Stir in kimchi juice, salt, and fish sauce. Simmer for additional 10 minutes covered with a lid. 6. Discard the anchovy bags. Turn off the heat. 7. Add chopped scallion to the soup 8. Ladle into individual soup bowls. Serve with rice and a few side- dishes More information WebSite : www.ongofood.com Facebook : www.facebook.com/ongofood Instagram : www.instagram.com/ongofoodkorea #koreanbreakfast #koreansoup #healthysoup #kimchi