Kimchi and Rice Haejangguk
The word Haejangguk means "a broth to chase away a
hangover." The pot used for cooking this type of broth is called
Tukbaegi, a small, dark porcelain which is glazed once. Kimchi
and rice Haejangguk is a cherished dish especially by those who
suffer from a hangover.
Materials(makes for four) and Precooking
|| clean the leaves of stuffing. Squeeze to drain liquid, and mince.
|| remove sprouts from heads and wash.
|| remove foreign materials and boil in water to make the base soup.
|| clean and mince.
- 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.
- Metric values are approximated into pounds and inches, as they are not absolutes.
- Put kimchi and beansprout in the boiling base soup and keep boiling.
- Put a bowl of cooked rice in a Tukbaegi. Add the base soup.
Add shrimp juice and scallion. Put the Tukbaegi on a stove and
bring it to boil.
- When rice gets thick, break the egg and put it in the broth. When
the egg is half-cooked, turn off the stove.
- Serve the broth in its Tukbaegi. Put the ground chili and
sesame seed on the side.
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