Kong-namul-guk, Bean Sprout Soup, 豆芽汤, 豆芽湯, 豆もやしスープ, 콩나물국

Kongnamul Guk, Soybean Sprout Soup, Bean Sprout Soup, 豆芽汤, 豆芽湯, コンナムルクク, 豆もやしスープ, 콩나물국 Leave a comment

This clear soup is made with bean sprouts boiled in water. Seasoned only with salt, Kongnamulguk (bean sprout soup) is known to be effective for easing a cold or a hangover. Add red chili powder if you prefer a spicy soup. Warning: To avoid a fishy smell, do not lift the lid of the pot until the bean sprouts are completely cooked.

将黄豆芽洗净,加入些许盐和凉水熬煮,对缓解感冒和宿醉症状很有效果。喜欢辛辣味道的人可以放辣椒粉,切记不能在豆芽煮熟前打开锅盖,否则豆芽会有一股腥味。

豆芽湯是在豆芽裡加入食鹽倒水煮出的清湯。放入辣椒粉,就可做成辣爽的豆芽湯。

洗ったもやしに塩を入れて水を注ぎ、煮込んだスープ。風邪や二日酔いの解消に効果がある。粉唐辛子を入れると辛いスープになり、豆もやしに火が通る前に蓋を開けると臭みが残る。

Ingredients (serve 4)
1 lb (500g) bean sprout, 1 tablespoon sesame oil, 6 cups water, ½ large green onion(½ oz 15g), 1 teaspoon minced garlic, 2 tablespoons soy sauce for soup, salt as needed

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

Cooking
1. In a large saucepan, heat the sesame oil over high heat. Add bean sprouts, salt and ½ cup of water. Bring to a boil over low heat for 10 minutes with a lid. Add the remaining water and bring to a boil over medium heat for 15 minutes.
2. Add green onion and minced garlic then season to taste with soy sauce for soup and salt and cook for 3 minutes more.

ko.wikipedia.org/wiki/콩나물국

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