STEP 1/10
A measuring spoon is about 8cc of rice used at home.
Slice 2 cabbage leaves to taste.
I used 2 sheets of the biggest cabbage leaves~
It weighs about 100-120g.
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STEP 2/10
Cut about 100-120g of half an onion into 1cm thick pieces, and cut about 40-50g of the opposite side of the green onion in half vertically after cutting it with a single finger.
STEP 3/10
Put the cabbage, onion, and green onion in a bowl and mix them well with all the seasoning marked on the seasoning column.
** If you convert the weight of the sauce
2 spoons of red pepper powder (13-14g)
1 spoon of mirin (8g)
1 spoon of anchovy sauce (8g)
3 spoons of thick soy sauce (24g)
1 spoon of ground garlic (15-20g)
Half spoon of soybean paste (15g)
STEP 4/10
Add half a spoon of red pepper powder (3-4g) to 3 spoons of cooking oil, put it on the lowest heat, and when the oil starts to boil, stir-fry it for 1 to 2 minutes to make chili oil.
If you have commercial chili oil, you can use 3 spoons of chili oil.
STEP 5/10
If chili oil is made, put the heat on high and pour in all the seasoned vegetables
Stir-fry the onions until they are clear. If you can't see the onion well because of the seasoning, stir-fry the cabbage until it's slightly dead. If you can't tell whether the cabbage is dead or not, stir-fry it over high heat for 1 minute and 30 seconds!
STEP 6/10
Pour the canned chicken breast into the fried vegetables and stir-fry it for about a minute while maintaining strong heat.
STEP 7/10
Pour 350cc of beef bone soup.
STEP 8/10
Pour 350cc of water. If the amount of 350cc of water is ambiguous, open the soup, check the height of the soup, and pour the water to that much.
STEP 9/10
Add bean sprouts and mushrooms and boil for 5 minutes, taste it, and if you need more seasoning, season it with flavored salt or boil it down for another 2-3 minutes.
100g of bean sprouts is a handful with your fist, and 50 grams of mushrooms is a handful
STEP 10/10
The soup is amazing. Chicken soup is complete!!
It's good to eat it with pepper right before it's done