Kimchi and Beansprout Broth



The broth is one of the most popular broths served in Korea together with cooked rice. The "cool" taste comes from kimchi and beansprout. It is also good for chasing away a hangover.



Materials(makes for four) and Precooking

200g (0.4 pounds) Chinese Cabbage Kimchi
200g beansprout
50g (0.1 pound) beef
30g (0.06 pounds) dried and strip-torn Alaska pollack
a small amount of scallion,garlic, ground chili
a small amount of salt, sesame seed
oil
cabbage kimchi clean the leaves of stuffing. Squeeze to drain liquid, and mince.
beansprout remove sprouts from heads and wash.
beef slice.
pollack dip in water and drain. cut to short pieces.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Apply sesame seed oil to a saucepan and roast beef and pollack together.
  2. Add water. Put in kimchi and beansprout and boil.
  3. When it boils, turn down the stove and let it continue to boil for 10 more minutes. Put in scallion and minced garlic. Flavor with salt and ground chili.
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