Korean Ham Kimchi Soup
by Dian 7unatic
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. If you find it troublesome 1 2 3 7 this step can be omitted to put the rice water and you can turn to the topic. This thick kelp, which should be available in China but is very salty and salty, is specially used for soup in Korea.
2. Dried shrimps.
3. Put clear water in the pot, put the kelp slices and dried shrimps and cook for 10-20 minutes.
4. When cooking the soup, you can cut the spicy cabbage (however it is convenient to cut it).
5. The intestines should also be cut for later use (the intestines will dry up after a while and soak them in water so as not to dry out for too long. Of course, if you think it is possible, you can cut them in the appropriate steps).
6. Put oil in the pot, put the sliced spicy cabbage into it, add some chili noodles, stir fry until it smells like spicy cabbage.
7. The fried spicy cabbage temporarily turn off the heat to see that the previously cooked soup should be almost boiled out. Take out the kelp slices and dried shrimp (you can prepare more soup, put it in the refrigerator, freeze a small bag for a meal, and save this next time you make the soup. The prepared soup can also be put in other soups).
8. Stir-fried spicy cabbage and then put an appropriate amount of soup just made. (For those who didn't make the soup, add an appropriate amount of rice water) to boil.
9. Put the cut sausage in the boiling soup.
10. Put the minced garlic and chili to boil again and taste the taste is weak, add salt and salty, add the soup and cook until it tastes OK (you can also put tofu in the soup or buy some pork belly and cut into small pieces to fry it and change the color before adding spicy cabbage. The follow-up of the stir-fry is the same step, which becomes the spicy cabbage pork belly soup.
