Main ingredients:
Napa cabbage: appropriate amount; squid balls: appropriate amount; meatballs: appropriate amount.
Auxiliary materials:
Half a tomato; a Taiwanese sausage; 2 green onions; appropriate amount of garlic.
Seasonings:
Korean spicy sauce: appropriate amount; chicken soup block: appropriate amount; salt and sugar: appropriate amount.
Taste: slightly spicy; cooking method: stewing; time-consuming: 20 minutes; difficulty: ordinary.
Detailed Steps for Cooking Korean Spicy Soup
1. It is better to use an iron pot that can cook soup because it needs to be fried before being boiled. A wooden spoon or chopsticks can be used if the spatula at home is too large.
2. Korean spicy sauce is a must-have item. Make sure it has been opened before use. Otherwise, you will be busy cutting garlic, slicing Taiwanese sausage or white oil sausage, and dicing tomatoes.
3. Heat the pot and add oil. After the oil is hot, add minced garlic to stir-fry, then add sausage and stir-fry until it changes color. Pour in diced tomatoes and stir-fry.
4. After the tomatoes are softened and water comes out, continue to stir-fry until the skin of the meat separates and the color of the soup turns red. Add Korean spicy sauce and continue to stir-fry.
5. Add chicken soup block. Since there is no chicken soup block at home, I added water instead. After boiling, add a chicken soup block. If there is no chicken soup block, chicken essence powder can be used instead. Do not add too much water, one-third is enough. This dish is mainly for the taste, not for the soup.
6. Wash the Napa cabbage, slice the meatballs and squid balls, and prepare them. This is a matter of preference. You can add any other hot pot ingredients. First, put in the Napa cabbage, just like hot pot, and wait for it to soften before adding various balls.
7. Stew until the Napa cabbage is soft and the balls float up. Sprinkle with green onion.
Done! The soup has basically been stewed into the vegetables. It is fresh, salty, refreshing, and moderately spicy!
