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Yukgaejang (육개장) is a spicy red soup made with beef strips, red pepper, and assorted vegetables (usually green and white onions, bean sprouts, among others); many variations include egg and rice or cellophane noodles dropped into the soup, and sometimes shrimp and other pieces of seafood. Of the spicy Korean soups, 육개장 is very ...
Samgyetang (삼계탕): based with chicken stuffed with ginseng, glutinous rice, jujubes, garlic, and chestnuts; Gamjatang (감자탕): a spicy soup made with separated pork spine, potatoes and hot peppers. Jumunjin mulgomtang (주문진 물곰탕): from the region of Jumunjin. Made from moray eel, kimchi and spring onions [10]
3. Smothered Chicken and Rice. This recipe uses two types of canned soup: cream of chicken and cream of mushroom. All that soup — plus the addition of milk — creates a flavorful gravy that is ...
Pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soup Psarosoupa (ψαρόσουπα) Greece: Fish Oil-and-lemon sauce, vegetables, rice, and salt-water fish Pumpkin: North America: Smooth or chunky Pumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and ...
Gamja-tang [1] (Korean: 감자탕) or pork back-bone stew [1] is a spicy Korean soup made from the spine or neck bones of a pig. It often contains potatoes , cellophane noodles, greens, perilla leaves, green onions , hot peppers and ground perilla seeds.
Add the pork and cook until well browned on both sides. Remove the pork from the skillet. Stir the soup, ginger root, red pepper, marmalade and sesame oil in the skillet and heat to a boil.
During the cooking process, spicy paste is incorporated into the mixture, usually made from hot pepper flakes and sesame oil. In the heated pot, vegetable oil, onion, garlic, and pork are sautéed for a few minutes. [6] [12] Kimchi can be added, and a portion of the broth or stock is poured in, before covering and allowing it to cook. Later ...
Kyay oh – a popular noodle soup made with pork and egg in Burmese cuisine. Fish and chicken versions are also made as well as a "dry" version without broth. Mohinga (မုန့်ဟင်းခါး) – said to be the national dish of Myanmar. Essentially rice noodles in a rich, spicy fish soup.