STEP 1/8
Soak 310g of beef wood in water and drain blood for an hour.
Add 2 bay leaves and boil until the color disappears.
STEP 2/8
Rinse the tenderly boiled beef core under running water.
Boil garlic, 3 bay leaves, onions, and 2L water in a pressure rice cooker.
When the pressure cooker rattles, cook over medium heat for another 30 minutes.
STEP 3/8
Slice the boiled meat thinly.
Put the soup in a container, put it in the refrigerator, and when the oil hardens, take it out and separate the oil from the broth.
STEP 4/8
Boil the stock with sliced radish, boiled beef, and salt.
STEP 5/8
When the radish is cooked, add the bean sprouts.
When the host's breath dies, add green onions and green leaves and turn off the heat.
STEP 6/8
Children like it better if you put bean sprouts than just beef and radish.
STEP 7/8
Boil tofu, boiled beef, and salt in the broth.
STEP 8/8
When the soup boils, add bok choy and turn it off when you're out of breath.
The texture is good enough to blanch bok choy.
Keep the color alive.
You can make an endless amount of delicious soup by changing the ingredients for beef broth. Children's soup doesn't need various seasonings. The beef heart was boiled thoroughly to make broth, and fresh pesticide-free bean sprouts and bok choy tofu were added to add nutrition.
(There is a more detailed recipe in Haeuni's cooking story.)