Korean sauce soup (two kinds of sauce)

Published Dec 23, 2020 at 09:43am ET


Korean sauce soup (two kinds of sauce)

When I was young, my mother often cooked laver rice, soy sauce soup, cold noodles... These Korean dishes are all the taste of mother in my memory. My grandmother is Korean, and my mother has inherited her skills. I am a loyal fan of them. I used to make Korean sauce soup. Recently, I found a sauce of Daxi sauce soup with good taste. I want to share the two methods with you!

Food Material List

  • 1 beef 100g
  • 2 Bean curd 200g
  • 3 Potato One
  • 4 Pepper 1
  • 5 Flammulina velutipes 50g
  • 6 Horned melon 13
  • 7 Yellow bean sprouts Few
  • 8 onion 12
  • 9 Corbicula lutea Half Jin
  • 10 Daxi Da Sauce Soup Sauce Korean Sauce 1 bag 3 tablespoons

Operational steps

  • 1 Yellow clams need to be kept well in advance to spit out their silt. Peel potatoes and soak slices in water to remove starch. Wash and slice cornmelon. Cut hot pepper, onion, tofu and Flammulina velutipes.
    Korean sauce soup
  • 2 Cool oil in hot pot, stir-fry onion, add rice-washing water (600 ml of water for Daxi sauce; half-pot water for Korean sauce), add sauce (one of the two sauces, Daxi sauce should be put directly, the sauce should be diluted in advance), open water into potato chips, needle mushrooms, potato sprouts, boil again, and put in the top. Pepper, cantaloupe and tofu should be cooked at the edge of the pot for one week. After boiling for 5 minutes, put yellow clams in the middle of the pot. Once the meat of the clams shrinks, turn off the fire and live together.

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Healthcare food category

A family of three, Poultry, Burst, Sour and hot, Dinner, Fragrant, Staple food, Roast, Salty and fresh, Nourishment for vitality


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