Steps to Make Favorite Simple & Authentic Kalbi Soup Yakiniku-Style
Hello everybody, it is me, Dave, welcome to my recipe site. Today, we're going to make a distinctive dish, Simple Way to Prepare Award-winning Simple & Authentic Kalbi Soup Yakiniku-Style. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Simple & Authentic Kalbi Soup Yakiniku-Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Simple & Authentic Kalbi Soup Yakiniku-Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Simple & Authentic Kalbi Soup Yakiniku-Style using 10 ingredients and 7 steps. Here is how you can achieve it.
Since the kalbi was cheap I decided to go for it and make a soup.
I'm pretty proud of this.
This usually has zenmai fern, but I hate zenmai so I substituted bamboo shoots. If you like zemmai, then by all means please include it.
Cooking the meat brings out it's richness, making for a simple yet authentic taste. Recipe by Mirunesan
Ingredients and spices that need to be Get to make Simple & Authentic Kalbi Soup Yakiniku-Style:
- 200 grams Beef kalbi (Korean style beef ribs)
- 1/2 bag Bean sprouts
- 1 half bag Chinese chives
- 50 grams Bamboo shoots
- 1 clove Garlic
- 1 tbsp Sesame oil
- 1 tbsp ♥Gochujang
- 2 tbsp ♥Soy sauce
- 1 tsp ♥Chicken soup stock (granulated)
- 700 ml Water
Instructions to make Simple & Authentic Kalbi Soup Yakiniku-Style
- This is the meat I used. Beef rib kalbi is inexpensive so that's what I went with. You can use leftover meat from yakiniku or offcuts as well.
- Cut the bamboo shoots and kalbi into thin, long strips. Cut the chives into 4 to 5 cm pieces. Mince the garlic.
- Add sesame oil and garlic to a pot and cook until fragrant on medium heat, being careful not to burn it. Once fragrant, add the kalbi and cook well until it changes color.
- Add the bamboo shoots and bean sprouts and cook on medium heat for 2 to 3 minutes. Add the ♥ ingredients and cook well, until the gochujang melts.
- Add water and bring to a boil. Remove any scum, add the chives, and boil for 3 to 4 minutes and it's complete.
- Depending on your taste for the day you can top with kimchi, Korean nori seaweed, ra-yu red chili oil- enjoy various different flavors.
- The soup is good as-is, but the following day you can pour it over rice for gukbap. It's really fulfilling.
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