Korean army soup(han guo bu dui tang )

Korean army soup

Introduction:

"South Korean" army soup "is inadvertently developed. Although the dish "army soup" is simple, its name has an extraordinary origin. After World War II, South Korea was liberated from Japanese colonial rule, but it did not achieve real independence. A large number of US troops immediately entered the south of the Korean Peninsula, while the Soviet army occupied the north of the peninsula. Soon after the Korean War broke out, Korean people were extremely short of living materials, and even ate leaves to satisfy their hunger. However, the material supply of the US military in South Korea is very sufficient. Some American soldiers throw away the ham and sausage that have not been finished. But these "garbage" for hungry Koreans, it is like pie falling from the sky. The local people picked it up and washed it, and cooked it with homemade pickles, noodles, tofu, etc. it became a delicious meal. The first people to invent this kind of "hodgepodge" were villagers near the US military base in South Korea. At that time, it was also called Johnson soup. Later, the dish gradually spread to South Korea, and its name gradually became "army soup". This "force" refers to the US military in South Korea. Although some people do not want to mention the sad past, now "army soup" has become a popular dish in South Korea and is loved by more and more people

Production steps:

Step 1: dry clean kelp and small fish, put them into the pot, add proper amount of water, and cook for 5 minutes.

Step 2: then take out kelp and dried fish to make kelp water.

Step 3: slice pickles, ham and sausage, and prepare ramen.

Step 4: add a little sesame oil into the pot and stir fry the minced pork until fragrant.

Step 5: add pickles to stir fry until fragrant.

Step 6: pour in kelp water.

Step 7: add cooked soybeans.

Step 8: cook over high heat for 10 minutes.

Step 9: add onion and garlic.

Step 10: add cooking wine.

Step 11: add soy sauce.

Step 12: add Korean chili sauce, stir well and bring to a boil.

Step 13: add ham and sausages in.

Step 14: add the ramen.

Step 15: put in the onion section.

Step 16: cook the ramen, add a little salt and pepper to taste

Step 17: turn the heat on and off again.

Materials required:

Sauerkraut: 100g

Ham: 100g

Sausage: 50g

Minced pork: 50g

Ramen: 1 bag

Onion: half

Scallion: 1

Kelp: 1 piece

Cooked soybeans: 30g

Dried fish: 6

Cooking wine: 15ml

Soy sauce: 15 ml

Mashed garlic: 1 teaspoon

Korean chili sauce: 1 teaspoon

Salt: right amount

Pepper: right amount

Sesame oil: appropriate amount

Note: pickle is actually pickled for a long time. If not, use pickle instead. Soybeans should be soaked and cooked in advance, or canned instead. Ham and sausage don't need to be cooked for a long time. Put them in and cook them with ramen.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Han Guo Bu Dui Tang