Kong-namul-gukbap, Bean Sprout and Rice Soup, 豆芽汤饭, 豆芽湯飯, 豆もやしクッパ, 콩나물국밥

Kong-namul-gukbap, Bean Sprout and Rice Soup, 豆芽汤饭, 豆芽湯飯, 豆もやしクッパ, 콩나물국밥 Leave a comment

Bean sprouts and rice simmered together in a broth and seasoned with salted shrimp at the table. Using a seafood stock will yield an even richer, more flavorful dish.

将煮熟的黄豆芽和米饭加入高汤煮熟,再加入虾酱食用。使用海鲜高汤味道更加爽口美味。

在豆芽湯泡飯吃的飲食,用蝦醬調味,其爽口味道絕佳。豆芽湯飯是易做好吃的「醒酒湯」。

ゆがいた豆もやしとご飯にだし汁を加えて煮たもので、アミの塩辛で味を加減して食べる。魚介類でだしを取るとといっそうさっぱりした口当たりになる。

Ingredients (serve 4)
4 cups cooked rice (2lb, 920g), 6 oz (180g) bean sprout, 1 large green onion (1 oz, 30g), 6 cups water (1.5L), 2 tablespoons soy sauce for soup, 1 tablespoon minced garlic, salt as needed

Side dish saeu-jeot, grilled laver, chopped green chili, gochut-garu (red chili pepper powder), 4 eggs

Preparation
1. Remove the head and tail of bean sprouts; wash then drain.
2. Wash the green onion and slice thinly.

Cooking
1. In a large saucepan, place the bean sprout and pour 6 cups water. Bring to boil over medium heat for 10 minutes. Season to taste with saeu-jeot, soy sauce for soup, minced garlic and salt then boil for 3 minutes.
2. Place a scoop of cooked rice in the individual earthen pot. Pour the bean sprout broth into the pot and remove the broth reheat the rice. And pour again the bean sprout soup into the pot. Add the sliced green onion and saeu-jeot.
3. Serve with egg, broken grilled laver and saeu-jeot.

Nutrition Facts

Serving size : 900g
Calorie : 429.65kcal
– Carbohydrates : 71.08g
– Protein : 18.5g
– Fat : 7.93g
– Sugar : with 1.71g
– Sodium : 2253.82Mg
– cholesterol : 3.55.Mg
– Saturated fat : 1.13g
– Trans fat : 0g

ko.wikipedia.org/wiki/콩나물국밥

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