Witch Soup (new)
Zucchini and carrot in a 3:2 ratio, 4/1 blocks of curry, 1 'Yuksuhan'al' broth tablet
Ingredients
Main ingredients
- Korean beef front leg (Grade 1+, raw) 246 g
- Steamed cabbage 250 g
- Blanched broccoli 1 stem
- Daejeo tomato (salty tomato) 360 g
- Korean soybean tofu 1 pack
- Red bell pepper 1 piece
- Onion 2 half (1/2 piece)
- Fresh carrot 150 g
- Zucchini 2 slice (1/3 piece)
- Sweet potato (raw) 1.5 piece
- Button mushroom 6 piece
- Enoki mushroom (fresh) 100 g
Seasonings/Sauce
- Chicken stock 6 g
- Baekse Curry Spicy Solid 6 g
- Tomato paste 170 g
Nutrition summary
Carbohydrates
209.61 g
51%
Protein
89.95 g
22%
Fat
51.06 g
28%
Cooking steps
-
1
Cut cabbage, onion, carrot, bell pepper, celery, and tomato into bite-sized pieces.
-
2
Pour olive oil into a pot and sauté onion and celery first.
-
3
Add all other vegetables and stir-fry for 2-3 minutes.
-
4
Add 600ml water and canned tomatoes, then bring to a boil.
-
5
Season with bay leaf, salt, and pepper. Cover and simmer over medium-low heat for 20 minutes.
-
6
Remove the bay leaf and it's done.
