Korean soybean paste soup

Overview

A sudden change occurred in the family, and she was pregnant and didn't know how to deal with it. Everyone advised her to be strong for the sake of the baby in her belly. But I really couldn't cope with it, so I chose to escape: I would never sit alone at home, and for fear of affecting my friends' mood, I would wander on the street. Don't let yourself think about it and continue doing what you liked before. I hope that the baby will be born safely as soon as possible, so that I can vent freely on the day after my confinement. I don’t know if my relatives in heaven can understand the way I am coping now. How is this life like acting in a TV series? It would be great if I could rewind it and start it over again. It would also be nice if I could have a preview of the next episode. Would there be fewer regrets?

Tags

• soups
• korean food
• chicken breast
• coriander
• cuttlefish balls
• egg white
• korean chili sauce
• korean soybean paste
• pepper noodles
• spinach
• starch
• tofu
• white jade mushroom
• salt
• tomatoes

Ingredients

Steps

1. 1 Cut the chicken breast into thin slices and add half the egg white.

   

2. 2 Add a tablespoon of cornstarch.

   

3. 3 Mix well and it will look like this.

   

4. 4 Cut tomatoes into large pieces.

   

5. 5 Wash the spinach and blanch it in water.

   

6. 6 Blanch cuttlefish balls and white jade mushrooms and let cool.

   

7. 7 Heat the oil in the pot, only 2/3 of the usual amount for cooking is enough.

   

8. 8 Add chopped green onion and sauté until fragrant.

   

9. 9 Fill two gourds with water.

   

10. 10 Add three tablespoons of Korean soybean paste.

    

11. 11 Adding a tablespoon of Korean chili sauce adds a hint of spiciness and umami to the soup.

    

12. 12 Add the peppercorns and taste the soup for saltiness. If it feels bland, add a little more salt.

    

13. 13 Add the tofu cut into large pieces and add the tomato cubes.

    

14. 14 Add the blanched white jade mushrooms, then place the battered chicken slices in a flat layer one by one, and add the cuttlefish balls. Do not stir the chicken at this time, otherwise the starch will be removed and the soup will be ruined. Simmer for twenty minutes.

    

15. 15 Add the squeezed spinach.

    

16. 16 Add the chopped coriander and turn off the heat.

    

17. 17 Serve it out.

    

18. 18 What a big bowl.