Korean Soup Recipes

 

 

David Tinney

I've got two delicious Korean soup recipes for you, Sesame Seed Soup and Hot Noodle Soup. Both are easy to make and are quite delicious. Serve the soup as a side dish or appetizer with a meat, rice and kimchi.

Korean Sesame Seed Soup

Ingredients
3/4 pound sesame seeds
3 cups water
2 cups water
3 cups cold water
1 cup water
1-1/2 teaspoons salt
1 1-pound chicken
2 cups water
dash black pepper

Directions
Soak the sesame seeds in 3 cups cold water for 24 hours.

Place the whole chicken in a pot. Cover with 3 cups water. Bring to a boil, then skim off the froth carefully. Simmer for 20 minutes.

Meanwhile drain the sesame seeds. Pour 1 cup water into a blender, add the seeds and blend until very fine. Place a strainer over a large bowl and strain complete contents of blender, while shaking the strainer back and forth. Return any seeds that have not gone through the strainer to the blender. Add 2 cups water and blend until very fine. Strain again. Repeat process one more time. Now most of the seeds should have gone through the strainer.

Add the sesame liquid to the chicken broth. (Do not remove the bones.) Bring to a boil. The mixture will resemble curdled milk. Stir for the first few minutes until the curdled-milk appearance disappears. Cover the pot and simmer for 1 hour.

Remove the bones and chicken. Add the salt and pepper. Taste. Add more salt, if necessary.

Korean Hot Noodle Soup

Ingredients
3 t oil
2 ea scallions, cut into 2-inch long pieces
1/4 lb rib or sirloin steak cut into 1-inch julienne strips
1 bn of japanese thin wheat noodles
1 ea medium size onion, cut into 2-inch long slices
1 ea small zucchini (1/4 pound) cut into julienne strips
3 cups water
1 ea egg, beaten
10 ea chinese chives, cut into 2-inch long pieces
1/2 t salt
1/4 t pepper

Directions
Heat 2 teaspoons of the oil in a skillet and stir-fry the onion, chives scallions and zucchini for 2 minutes, to partially cook them. During the frying sprinkle with the salt. Set aside.

Stir-fry steak in a soup pan without oil over low heat until the color changes. Add the water and bring to a boil. Remove the dark foam that rises. Now add all the stir-fried vegetables, cover the pan, and simmer over low heat for 5 minutes. Adjust the salt at this time and add the pepper.

In another pan, cook the noodles. Cover the pan for a few seconds, bring the water to a boil, then rinse the noodles under cold water. Set aside.

Heat the balance of the oil (about 1 teaspoon) in a skillet and pour on the egg to prepare a large pancake. Fry over moderate heat for 1 minute, turn over and fry the other side for a few seconds. Remove and spread the pancake flat to cool. Then fold it in half and cut into thin slices for the garnish.

To serve the soup, divide the noodles among 4 soup bowls. Pour in the hot soup with its vegetables and beef, and garnish with the egg slices. Serve hot.