Korean Fishball Spicy Soup


KOREAN FISHBALL SPICY SOUP.

Bahan/ingredients:
9 buah bakso ikan. 9 pcs fishball.
9 buah jamur shiitake kering, rendam air. 9 pcs dried shiitake, soak on water.
200 gr kimchi. 200 gr korean preserved veggie.
1 kotak tahu sutra jepang, 1 pack japanese silken tofu.
1 butir telur. 1 egg.
3 siung bawang putih geprak. 3 pcs crush garlic.
2 sdm gochujang. 2 tbsp korean chili paste.
2 sdm mirin. 2 tbsp mirin.
600 ml air mineral. 600 ml mineral water.
½ sdm minyak olive + ½ sdm minyak wijen. ½ tbsp olive oil + ½ tbsp sesame oil.

Cara/method:
1. Panaskan minyak dalam nabe(panci besi) tumis bawang putih, hingga harum, tambahkan mirin dan gochujang, aduk tambahkan air mineral. Heat oil on iron pan, saute garlic until fragrant, add mirin and gochujang, stir add mineral water.
2. Masukkan tahu, pencet dengan sendok, kimchi, jamur shiitake, dan bakso ikan, sebelum nabe diangkat masukkan telur masak 1 menit, angkat dan sajikan, pecahkan kuning telur dan aduk. Add enter the tofu and squeeze it with a spoon, kimchi, shiitake mushrooms, and fish meatballs, before the nabe is removed enter the cooked eggs 1 minute, remove and serve, break the egg yolks and stir before eating with white rice.

#KoreanFishballSpicySoup #KoreanCuisine #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #EasyCookingWithFlorence #FloFoodPhotography

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s