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>
1 bowl of rice
100g bean sprouts (1/2 bag)
2 cups of water
1/2 teaspoon salt
1/2 of green onion
1 broth bag
3 cups of water
Chopped Cheongyang green pepper
Dry seaweed (crushed)
Red pepper powder
How to Cook
1. Add the broth bag and water in a pot and boil the broth until it is rich enough.
2. Wash the bean sprouts, remove them, put them in a pan, add 2 cups of water and a little bit of salt. when it smells like slightly cooked, remove the bean sprouts. Combine the cooked soup with the boiling broth.
3. Chop red pepper, green onion, kimchi and prepare extra seasonings.
4. Clean squid, peel it, wash it, and put it in boiling broth. Cook it lightly, take it out, and chop it finely.
5. Add chopped kimchi and green onion to the boiled broth, then add the salt, and prepare hot.
6. Cook the rice drier than usual and put it in a pot. Put the prepared bean sprouts and chopped squid on top. Pour the prepared broth into the pot and boil it. Break the egg and turn it off when it completely boils.
7. Add dry seaweed, salted shrimp, and chopped green pepper according to your preference. Serve the dish hot.
Cooking Master's Secret
- When not served in a hot stone pot, add cold rice and pour the boiling broth in and out twice to remove the coldness.
- The grains of cold rice do not crumble and feel better than hot rice.
- Anchovy broth (See how to boil anchovy broth from ‘Fish Cake Soup’)
- How to clean squid : See ‘Squid and Radish Soup’)
- Squid become shard and tough when overcooked, so it should be blanched lightly to maintain its softness.
- It can be served with perilla powder as a health food
Mi Ran Park: Korean cooking master(대한민국 한식대가), DaeBok company vice president