Soy Bean Sprout soup (콩나물국)
Serves 2 people
- 200g soy bean sprouts
- 4 cups of water
- 10 dried anchovies
- 1 long red chilli, cut diagonally into thin slices
- 1 spring onion, finely sliced
- 1 garlic clove, chopped finely
- 1 teaspoon of chilli powder (optional)
- Boil dried anchovy stock in a pan.
- Rinse soy bean sprouts in water and add to the boiling stock with salt and garlic. Close the lid tightly and boil for 5 minutes.
- Add chilli powder to taste then spring onion and sliced chilli for garnish.
- Laddle the soup into a bowl and serve.
Tip: Soy bean sprout must be cooked with a lid tightly closed or it would have a fish smell.
Sujebi (handmade noodle soup)
Make some dough with some flour, a pinch of salt, a few tablespoons of vegetable oil and some water. Kneed for a few minutes and then leave it to rest in the fridge. I usually make a stock with Korean dried anchovies and whatever vegies I can find, but preferably use potatoes and zucchini at a minimum. Add some carrots if you have them for colour.
Take the dough from the fridge and tear off thin pieces (it gets better with practice) and throw them in the boiling stock. The dough is cooked when it floats to the surface.Garnish with some chillis and spring onion and voila! – instant reprieve from the pain! If you are so inclined, create a quick sauce to add, using soy sauce garlic, chilli and sesame oil. (extract from my blog 19 May,10)