Korean miso soup

Overview

I think it tastes delicious, so I’ll record it here so I won’t forget it in the future ^_^

Tags

• soups
• black fungus
• doubanjiang
• green onions
• hot pepper
• jiaogua
• korean chili sauce
• long sprouted soybean sprouts
• onions
• pork belly
• potatoes
• rice water
• soybean tofu
• crystal powder

Ingredients

Steps

1. 1 Some ingredients

   

2. 2 Cut the tofu into small pieces and soak in salt water

   

3. 3 Pinch off the roots of soybean sprouts, blanch them in water to remove the beany smell, and set them aside

   

4. 4 Slice the melon into slices, estimated to be about 5 mm

   

5. 5 Slice potatoes into slices and cut them into melons; cut peppers into rings

   

6. 6 Cut the pork belly into thin slices, chop the onion, and cut the green onion into sections

   

7. 7 Add an appropriate amount of vegetable oil to the wok, stir-fry the pork belly slowly over low heat, and stir out some of the fat. Add onions and continue to stir-fry until fragrant. Add rice water and bring to a boil over high heat. Then add bean paste and chili sauce, and adjust the saltiness and spiciness according to your personal taste. Add soybean sprouts, tofu, fungus, potatoes, and green onions, bring to a boil, then reduce heat to medium, cover and simmer for 10 minutes.

   

8. 8 Add horned melon, pepper rings and crystal powder. Continue to cover and simmer for 5 minutes. Add chicken essence to taste and serve immediately.