Korean stewed beef with rice cake-You Are Foodie

By Colin
72

Korean stewed beef with rice cake

Korean soup is divided into miso soup, clear soup, and hot pot soup. This Korean style stewed beef with rice cake is clear soup type. The soup is fresh and delicious. The material is simple and easy to learn, which makes it easy for us to make fresh soup full of exotic flavor at home.

Main Ingredients

Auxiliary Ingredients

Balsam oil appropriate amount
Chicken essence appropriate amount
pepper appropriate amount
The soy sauce A moderate amount of
Cooking wine appropriate amount
salt A moderate amount of
Green and red pepper appropriate amount
garlic A moderate amount of
scallion A moderate amount of

Put egg skin on it when you eat.

Step 1 . Put the beef under the faucet to soak it in fine water for about 10 minutes.

Step 2 . Boil water in the pot, add the beef, and add the chopped onions.

Step 3 . Add some cooking wine and bring to a boil.

Step 4 . Skim the foam and continue to cook for 30 minutes until fragrant.

Step 5 . Remove the beef, filter the broth and pour it into the casserole. Don't remove the onions.

Step 6 . Add cabbages, carrots, bean sprouts and flammulina velutipes in the casserole and bring to a boil over high heat.

Step 7 . Break the eggs and spread them into egg skins.

Step 8 . Shred the egg skin, and cut the beef into thick strips.

Step 9 . Chop the garlic, cut the onion into flowers, and slice the green and red peppers.

Step 10 . Add the soup that has been boiled for 10 minutes to the rice cake slices.

Step 11 . Add the beef, and cook the scallions for 7-8 minutes.

Step 12 . When the rice cake is ripe, add salt and soy sauce to taste it.

Step 13 . Add some pepper and chicken essence.

Step 14 . Finally, put in the garlic paste and green and red peppers, and order some sesame oil to turn off the fire.

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