Nutrition Facts
4 servings
4
Recipe for Korean-style Veal Broth
To try: this Korean-style veal broth recipe.
Ingredients
4 Veal shanks
1 Veal bones
¼ Chinese cabbage
100 Shiitake mushrooms (or brown button mushrooms)
1 Carrot
1 Onion
2 cloves Garlic
2 Soy sauce
2 Korean type chili powder (or Espelette or Cayenne)
250 Rice vermicelli
4 Lime
Directions
1
Cut the veal shanks into 3 cm pieces.
2
Wash and stem the mushrooms. Slice them.
3
Peel the garlic and onion. Slice them finely.
4
Peel and cut the carrot into thin sticks.
5
Place the meat and the bone in a pot of cold water. Bring to a boil and drain the meat. Rinse the pot.
6
Replace the meat in the pot with mushrooms, carrots, onions, garlic, soy sauce, fish sauce, and chili. Bring to a boil and then reduce the heat. Cover and let cook for 1 hour and 20 minutes.
7
Add the cabbage and continue cooking for 10 minutes.
8
Bring a pot of water to a boil and cook the rice vermicelli for 2 minutes.
9
To finish, place the veal in bowls surrounded by a few leaves of cabbage and noodles. Cover everything with broth. Serve with a wedge of lime.
Ingredients
Ingredients
4 Veal shanks
1 Veal bones
¼ Chinese cabbage
100 Shiitake mushrooms (or brown button mushrooms)
1 Carrot
1 Onion
2 cloves Garlic
2 Soy sauce
2 Korean type chili powder (or Espelette or Cayenne)
250 Rice vermicelli
4 Lime
Directions
Directions
1
Cut the veal shanks into 3 cm pieces.
2
Wash and stem the mushrooms. Slice them.
3
Peel the garlic and onion. Slice them finely.
4
Peel and cut the carrot into thin sticks.
5
Place the meat and the bone in a pot of cold water. Bring to a boil and drain the meat. Rinse the pot.
6
Replace the meat in the pot with mushrooms, carrots, onions, garlic, soy sauce, fish sauce, and chili. Bring to a boil and then reduce the heat. Cover and let cook for 1 hour and 20 minutes.
7
Add the cabbage and continue cooking for 10 minutes.
8
Bring a pot of water to a boil and cook the rice vermicelli for 2 minutes.
9
To finish, place the veal in bowls surrounded by a few leaves of cabbage and noodles. Cover everything with broth. Serve with a wedge of lime.
Notes
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