[Mi Ran Park's K-Food recipe-6] FISH CAKE SOUP
[Mi Ran Park's K-Food recipe-6] FISH CAKE SOUP
  • Mi Ran Park(DaeBok company vice president)
  • 승인 2021.04.09 10:39
  • 댓글 0
이 기사를 공유합니다

This column contains easy recipes that even beginners can easily make with not hard-to-find but common ingredients that will always exist when you open your refrigerator, and it will be a great culinary guide to convey sophisticated taste of home-made meals.<Editor's note>

Main Ingredients
15 0g fi sh cakes (various types)

Side Ingredients
100g radish
1 boiled egg
1 green onion
Garland chrysanthemum

1 tablespoon soy sauce
1 tablespoon rice wine
Salt and black pepper
1 broth bag
3 cups of water

How to Cook
1. Cut the fish cake into bite-size, pour boiling water to remove the oil.
2. Cut radish into 2×4cm thick rectangles. Cut green onion thickly.
3. Pour water using a broth bag, put radish and green onions together, and serve again.
4. Bo i l the egg and shred the gar land chrysanthemum.
5. Remove broth bag and green onion from the broth, add fish cake and boiled egg, soy sauce and rice wine, and boil over low heat for about 5 minutes. Season with salt and sprinkle with black pepper.
6. Enjoy the dish with the mustard dipping sauce. 

Cooking Master's Secret
Remove the heads from anchovies, cut the bodies in half, and remove the intestines. Put the anchovy in a pan and fry it gently. If they are boiled with cold water for more than 15 minutes, it will smell fishy, then add rice wine to remove the fishy taste.

Writer introduction 
Mi Ran Park: Korean cooking master(대한민국 한식대가), DaeBok company vice president

삭제한 댓글은 다시 복구할 수 없습니다.
그래도 삭제하시겠습니까?
댓글 0
계정을 선택하시면 로그인·계정인증을 통해
댓글을 남기실 수 있습니다.

  • 서울특별시 송파구 올림픽로35가길 11 (한신잠실코아) 1214호
  • 대표전화 : 070-7803-5353 / 02-6160-5353
  • 팩스 : 070-4009-2903
  • 명칭 : 월드코리안신문(주)
  • 제호 : 월드코리안뉴스
  • 등록번호 : 서울특별시 다 10036
  • 등록일 : 2010-06-30
  • 발행일 : 2010-06-30
  • 발행·편집인 : 이종환
  • 청소년보호책임자 : 이석호
  • 파인데일리 모든 콘텐츠(영상,기사, 사진)는 저작권법의 보호를 받은바, 무단 전재와 복사, 배포 등을 금합니다.
  • Copyright © 2022 월드코리안뉴스. All rights reserved. mail to wk@worldkorean.net