Young Radish Chicken Hangover Soup
Ingredients
Main ingredients
- Cheongyang green chili (fresh) 20 g
- Green onion 50 g
- Dried shiitake mushroom 20 g
- Bean sprouts (fresh) 300 g
- Chicken tenderloin 200 g
- Small radish (fresh) 100 g
- Blanched young radish cabbage 300 g
Seasonings/Sauce
- Minced garlic 10 g
- Red pepper powder 30 g
- Dadam Doenjang Stew Seasoning 90 g
- Sand Lance Fish Sauce 15 g
- Soup soy sauce 60 ml
- Salt 5 g
- Somsi-dang Today's Anchovy Broth 10.5 알
- Beef Dasida (Beef Stock Powder) 5 g
Nutrition summary
Carbohydrates
85.98 g
43%
Protein
86.59 g
43%
Fat
12.22 g
14%
Cooking steps
-
1
Clean and prepare the young radish cabbage and chicken breast.
-
2
Put the chicken breast and water into a pot and bring to a boil.
-
3
When the chicken breast is cooked, take it out and shred along the grain.
-
4
Add the young radish cabbage, minced garlic, and green onion to the broth and boil.
-
5
Put the shredded chicken breast back in and season with salt and black pepper.
-
6
Finish by adding chopped Cheongyang green chili right before serving.
