How to Make Yummy KoreanStyle Soup for a 1Day Fast

Without fail cooking ultimate Korean-Style Soup for a 1-Day Fast easy, yummy, practical.

Good Evening every body, at this time you get present recipe Korean-Style Soup for a 1-Day Fast with 12 ingredients and 13 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 13 stages of easy cooking Korean-Style Soup for a 1-Day Fast.

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

1. Needed 5 grams : Dried shiitake mushrooms.

2. Needed 3 large : Water.

3. Needed 15 grams : ● Dried tree ear mushrooms.

4. Prepare 1/4 : ● Cabbage.

5. Needed 1/2 : ● Carrot.

6. Needed 200 grams : ● Hot cooked white rice.

7. Prepare 1 medium : Egg.

8. Needed 50 grams : ★ Gochujang.

9. Prepare 1 tbsp : ★ Red chili pepper powder (Korean).

10. Needed 5 tbsp : ★ Dashida.

11. Prepare 10 grams : ★ Salt.

12. Prepare 1 dash : Sesame oil.

If all ingredients Korean-Style Soup for a 1-Day Fast it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Korean-Style Soup for a 1-Day Fast

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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