Uccean-spicy soup made from sprouted Masha

123 - 60 минут 6 порции

It seems to me that if you even live life in Korea can not manage to try all the Korean cuisine, but on this website it is unfair few recipes of Korean cuisine, so I decided to fix it. The recipe for this soup I found on the Internet. Photograph different from how it should look in fact due to the fact that I almost never put hot spices, only kokudan, tai, everything else on the tip of a knife. Of course, I missed Korea, but not their severity, so the spices used to taste, but here I bring them in the proportions that were given in the original. In the last paragraph is written a beautiful story of the origin of this soup.

Ingredients for Uccean-spicy soup made from sprouted Masha

Step by step instruction of cooking Uccean-spicy soup made from sprouted Masha

Шаг 1

If You want to mash grew faster, rinse it 5-6 times a day without damaging sprouts. However, I never did and a day or 2 it usually grows to the desired size. You need to ensure that towel remains moist and does not dry out.
When the sprouts reach a length of 2 cm, mash is ready to use. But some germinated and then up to 5-6 days. I have it looks like two days later.

Шаг 2

When mash was old enough, proceed directly to the preparation of soup. If You bought a dry fern, you must soak it in cold water, as it is very salty.

Шаг 3

Onion cut into half rings, green with a length of 4-5 cm.

Шаг 4

All the beef, pour cold water and put on fire. According to the recipe they are cooked for 10 minutes on high heat, 20 on average and 20 on low. While the beef is cooking, mash the cleaned from the skin. To do this, fill it with water and wash it, the husk begins to emerge, it must be removed. Those that are not surfaced themselves can be removed manually. The result is something like this:

Шаг 5

Fern cut into 4-5 cm in length.

Шаг 6

The prepared mixture to the vegetables and mix to broth. The photo of Taj (maybe darker) and soy sauce

Шаг 7

Before the readiness of beef to rinse the mash with hot water to heat a deep pan/wok/cauldron with oil and spices, add mash, onions and fiddleheads and sauté for 2-3 minutes over high heat.

Шаг 8

Pull out the beef, slice it in portions, to send back to the broth along with the broth mixture.

Шаг 9

Throw the vegetables to the broth and cook them together for another couple of minutes. Salt I did not add it at all as soy sauce, bean paste (Tau) and ferns themselves are salty. Uccean ready! Bon appetit!