Speaking of it, I think Korean soup is very good, beef, kimchi, white radish, bean sprouts, tofu, all kinds of seafood, I like it. However, Mr. T only loves this radish and cowboy bone noodle soup. He loves this kind of flesh and meat with large pieces of meat and radish soup. Every time he goes to a Korean restaurant, he needs to order this. The Korean restaurant manages this soup called Galbitang, also known as beef short-rib soup. I am thinking about this material as simple as cooking a pot at home, and still not let him drink enough. Going home to search for recipes on the Internet, I really copied the taste that was most like the one made in the Korean restaurant. The recipe is based on Beef Short Rib Soup (Galbitang) from Maangchi. Adjust according to practice and taste, see tips.
Preparation: The radish is cut into large pieces, the onion is cut into large pieces, the ginger slices are 5 pieces, the onions are cut into 2 pieces, and the whole black pepper is about a small piece, 15 pieces. Garlic whole grain.
The denim cold water of the cowboy, the bleeding water and the residual bone slag continue to bubble in the water. Soak for about half an hour.
Prepare a cauldron, the photo can not be seen, the green pot used in my soup is 9 large quarts of cast iron pot, use this every time a pot of soup. Like braised beef, cowboy bone soup, pork bone soup or something, simmer in a pot, put it in a soup jar and freeze it in the refrigerator.
Boil the water in the pot, the cowboy bones, and burn the cowboy bones. About 5-10 minutes. Then the soup is poured out and the fat that is seen on the cowboy bone is cut off. Then wash the pot or find another big pot.
Boil the bones of the cowboy with no fat, onions (cut large pieces), garlic cloves, whole peppers, onions, put in the pan, add water to boil, and slowly simmer for 2-3 hours in the middle and low heat. Add a little bit of soy sauce (not braised beef, just a little bit of fresh in the soup, otherwise the soup is too dark) and salt. During the cooking process, check and remove the floating foam and impurities of the soup. After the cowboy bones are boiled, turn off the fire, except for the beef and radish in the soup, other onions, garlic, onion, ginger and pepper. You can also find another pot to filter the soup, or like I want to reduce the brush pot, use the colander to fish, and remove the unwanted ones. In the end, the soup leaves the cowboy bones and white radish, then the fat oil on the soup is smashed off. The soup can be cooled, the oil on the top solidifies, and the oil film is directly thrown away. Then take out the amount you need to eat, and put the other parts in the refrigerator for freezer or cryopreservation.
Cook the noodles. Find a pot, put a powder strip (any amount, according to preferences), cook until the vermicelli is soft and you can remove it. Because it will be reheated and rolled away together with the cowboy bone soup, to avoid the current noodles boiled too badly. Sweet potato noodles, Korean supermarket called 'sweet potato glass noodle', that is, we eat hot and sour powder that is round and thick.
Prepare chili noodles, salt, grated black pepper, chopped green onion, and garlic. Wait for seasoning.
As I said earlier, because the soup is more than the amount of one meal, take out the amount to be eaten, and reheat it with the vermicelli. Find a small pot, then put the softly cooked noodles in the pot, pour the cowboy bone radish soup, sprinkle the Korean chili noodles, add soy sauce and salt in the soup, but because of the addition of noodles, the noodles will absorb salt, so Try it, not salty enough to add a little salt at this time. Wait for the vermicelli radish denim soup to roll off, sprinkle with chopped green onion, squeeze a clove of garlic (must have, absolutely highlights), sprinkle a little sesame oil, a little bit of black pepper, and then you can pan. It is best to have a good meal in advance! ! ! Wait for the broth, use this broth with rice to eat super delicious.
1. Generally, cook a large pot and pack it in a soup jar to freeze it. If you are too lazy to cook it and make it frozen, you can eat it with meat and soup. 2. Cook a small amount of whole black pepper and taste better. 3. Based on the original recipe, add the garlic petals, onions, ginger slices and whole black peppercorns to the soup. The recipe for the practice can be used to make the broth taste fresher. 4. Based on the original formula, there is soy sauce and salt when cooking the soup, so that the meat of the cowboy bone will have a salty taste and taste. The original recipe is not seasoning, when you eat, add soy sauce and salt when you cook the soup twice. Put this seasoning first and then put it, and feel free to like it. 5. Have a good meal in advance, with rice, soup, meat and rice, with Korean spicy cabbage, not to lose the Korean restaurant.