How to make Cold Soybean Paste Soup Spring Seasonal Cooking Cold
Usually, cold soybean paste soup tastes like nature, so you might not like it, It's in-between seasons, so it's good to prevent colds and beef bone extract I made a strong cold soybean paste soup with a cold scent. You must try cold soybean paste soup at this time of year!
2 serving
Within 30 minutes
홀라Hola
Ingredients
  • Soybean paste
    3T
  • Shepherd's purse
    190g
  • Water
    2L
  • Red pepper
    1ea
  • Cheongyang red pepper
    1ea
  • leek
    1/4ea
  • Shiitake mushroom powder
    1T
  • Beef bone soup
    1ea
  • Korean style soy sauce
    little
  • Depory
    1ea
  • the peel of an onion
    1piece
  • leek
    2ea
  • Ginger
    2piece
  • Anchovy
    10ea
  • Radish
    6piece
Video
Cooking Steps
STEP 1/15
I'm going to trim the naengmyeon. Remove withered leaves.
STEP 2/15
There may be soil in the middle of the roots and leaves, so wash them clean.
It's on the platter.
STEP 3/15
Put radish, green onion roots, onion skin, ginger in the bag,
Add the defoli and anchovies.
STEP 5/15
I'm going to put in one beef bone soup extract from Hoengseong Korean beef.
STEP 6/15
I'll put in the broth pack.
STEP 7/15
Cover and bring to a boil.
STEP 8/15
Add the soybean paste.
STEP 9/15
Take out the broth pack.
STEP 10/15
Season and add soybean paste.
STEP 11/15
Add shiitake mushroom powder.
STEP 12/15
I'm going to put in the naengmyeon.
STEP 13/15
Add green onion, red pepper, and cheongyang pepper.
STEP 14/15
Cover and bring to a boil.
STEP 15/15
I'm going to taste it.
If you don't have enough seasoning, you can add soy sauce.
STEP 16/15
Put it in a bowl.
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