(Winter Snack) Winter Byeolmi Seaweed Oyster Kalguksu~~ I like i
When the cold wind begins to blow, many people visit Maesaengi, a winter delicacy. Today, I made seaweed fulvescens and oysters in season. Maesaeng only makes oyster soup, and it's also a delicacy if you make it with kalguksu like this way. And it's also the best hangover soup. Maesaengi is a low-calorie, low-fat food with seaweed, so it's effective for dieting It's rich in potassium, so it replenishes the lack of minerals It is also rich in iron, which helps osteoporosis and growth and development.
1 serving
Within 30 minutes
아비냉쿡
Ingredients
  • Water
    1L
  • Anchovy
    20g
  • Depory
    20g
  • Sea tangle
    20g
  • Broth
    600ml
  • seaweed fulvescens
    100g
  • Oyster
    100g
  • crushed garlic
    1spoon
  • Cheongyang red pepper
    2ea
  • leek
    20g
  • Kalguksu
    1serving
  • Sesame oil
    1.5spoon
  • Korean style soy sauce
    1spoon
Video
Cooking Steps
STEP 1/10
Broth
- Boil the ingredients in water.
STEP 2/10
Broth
- When it boils, strain it through a strainer.
STEP 3/10
Wash seaweed and oysters lightly as if removing foreign substances.
STEP 4/10
Cut seaweed fulvescens like cutting cold noodles with scissors.
STEP 5/10
Chop the chungyang peppers and green onions.
STEP 6/10
Stir-fry minced garlic in sesame oil.
STEP 7/10
If it smells like stir-frying garlic, add oysters and stir-fry seaweed.
STEP 8/10
When seaweed turns bright green, add broth and cheongyang red pepper and boil.
STEP 9/10
Season with soy sauce and finish with green onions.
STEP 10/10
Boil the noodles separately, put them in a bowl, and put the boiled seaweed soup.
Seaweed turns black when boiled for a long time. Boiling the noodles separately makes the soup cool and clean.
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