STEP 1/7
Boil the broth first, which is important to measure in a soup dish
Vegetable broth is good, too
Let's start with the savory soybean paste soup
You can't leave out anchovy and kelp stock
Put anchovies and dashes into 2 liters of water
When the water starts to boil, take out the kelp
STEP 2/7
If you boil it for 20 minutes on medium low heat, just by looking at it
I can feel the deep broth
STEP 3/7
I think doenjang soup would be good, too
Take out anchovies
STEP 4/7
Place in a cleanly washed bean sprout stock, add minced garlic and soy sauce and simmer for 3 minutes
You have to open the lid from the beginning to the end so that it doesn't smell like bean sprouts
STEP 5/7
I left it open until the end
Taste it and add salt to the seasoning
STEP 6/7
It's good to put it in while boiling, but in the residual heat, green onions
You can put it in
STEP 7/7
I like the spicy taste, so Cheongyang red pepper and red pepper
It's a lot of fun to watch
The last garnish,,
It's pretty if you put it on lightly
The strong taste of anchovy kelp stock is bean sprouts
It's so nice and cool
In summer, keep it in the refrigerator and keep it cool
I think it'll be better if you eat it
In bean sprout dishes, you can leave the lid open from the beginning
Or you have to close it until the end so it doesn't taste fishy!!