Season with salted shrimp for bean sprout hangover soup
There is a cold wave warning about how cold it will be tomorrow. I really went to the mart today. I always talked about marts, but I wrote down the purchase list on the memo paper, and it was over budget... When I got home, I saw the flyer on the front door and I was so heated. Milk, eggs, and dried pollack are on sale from tomorrow!!! I was thinking about buying 3,000 won of citron tea for 1,000 won each, but it's also on the sale list from tomorrow. He said he's glad he didn't buy it's comforting. I've been craving bean sprout hangover soup for a long time, but there's no place to buy it in this neighborhood, so I have to make it...
1 serving
Within 30 minutes
바겨사
Ingredients
  • Bean sprouts
    150g
  • dried pollack salad
    1handful
  • crushed garlic
    0.5T
  • salted shrimp
    0.5T
  • Eggs
    2ea
  • Cheongyang red pepper
    1ea
  • leek
  • Red pepper powder
    0.5T
  • Anchovy
  • Sea tangle
  • Shiitake mushroom
  • leek
  • onion
  • Water
Cooking Steps
STEP 1/7
When I looked for something to make broth, they boiled anchovies, kelp, shiitake mushrooms, onions, and green onions. I boiled kelp and anchovies for 10 minutes and took them out.
STEP 2/7
Prepare bean sprouts by washing, one fist of dried pollack, and sliced green onions and chili peppers
STEP 3/7
Put the broth in an earthen pot and add bean sprouts and dried pollack.
STEP 4/7
Cover and wait until bean sprouts are cooked. You know that it smells fishy when you open it in the middle, right?
STEP 5/7
I added half a tablespoon of minced garlic and salted shrimp. If you add a lot of salted shrimp from the beginning, it can be difficult, so add half a spoon and season it later.
STEP 6/7
The earthen pot is big, so I boiled it for 2 people and put 2 eggs in it.
STEP 7/7
I added green onions, cheongyang peppers, and red pepper powder. Chili powder and cheongyang pepper are optional,
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