This is the conclusion recipe for the Yakiniku build-a-meal. It isn’t too time consuming since the marinade for the yakiniku is pre-made and the meat is already cut and ready to go. The only thing that takes some time is the kimchi but you could always buy ready made kimchi and suddenly this build-a-meal is even more simplified.
This soup is also very simple but tasty. I’m pretty sure that most authentic Korean soups like this don’t use chicken stock but I think it makes it a little tastier. If you want to keep it vegetarian you could replace it with water and add some kimchi in for flavor.
Ingredients (Servings 4)
3 cups of soybean sprouts
4 cups of chicken stock
1 tsp. garlic minced
salt to taste
black pepper to taste
2 green onion stalks
1 tsp. sesame seed oil
Directions
1) Simmer the beans in the stock, salt, garlic and black pepper for 7-10 minutes.
2) Add in the green onions and simmer for 1 minute.
3) Add the sesame seed oil and serve into bowls.
Boil the beans in the chicken broth, garlic, salt and pepper.
Add the green onions and a touch of sesame seed oil.
Oops I forgot to take an individual photo (I was distracted with the yakiniku) so I had to crop this out.
Naomi Kuwabara was born and raised in California but spent many summers in Japan growing up. She has spent time living in Hokkaido and Osaka, both meccas for Japanese cuisine. Her passion is cooking and sharing her experiences cooking Japanese food with others. Her blog Umamitopia is about her experiences cooking Japanese food. Her greatest inspirations are from her mother and grandmother. Her cooking adventures can be found at http://umamitopia.com.
