The soup is one of the regular dishes which are widely used for our people’s dietary life with Kimchi and so on. There must be soup with boiled rice on the dinner table of Korean people. Since the old times, our people have prepared the soup in order to make the spoon wet before dipping out the boiled rice.
The soup is well absorbed, helps the digestion and absorption of other dishes and supplements the moisture and nutriments necessary for the human. To cook such soup deliciously, it is important to apply the right processing method according to the characteristics of soup makings.
For the vegetable soup, it’s good to add the makings when the water has boiled for about 15 minutes.
Then, the colour of vegetable gets beautiful and the soup is delicious and its nutritive value is maintained.
The overboiling of vegetable and edible mountain herbs soups gives out the unpleasant smell and vitamin C is mostly removed. When boiling the radish soup and bean sprouts soup, put the pan with the makings over the fire and never open the cover before boiling. If boiling the soup with the cover opened or opening the cover when the soup has not been yet cooked, the radish soup gets bitter and the bean sprout soup gives out the unpleasant smell.
When boiling the soup with the stored radish, first of all, remove the unpleasant smell. Cut radish into fine strips or cut it into the pieces of the flat shape. Put them into the boiling water and take them out. Then, the unpleasant smell disappears and the loss of vitamin is reduced. It’s better to preserve the cut radish pieces into the clean rice- washed water for a while and then boil it.
For the vegetable and edible mountain herbs soups, it’s good to season them with the mixture of the bean paste, hot pepper paste and salt rather than soy sauce and for the unripe cabbage soup, pumpkin soup, dried vegetable soup and spinarch soup, it’s good to season them with a little soy sauce and salt and much bean paste.
For the fish soup, it’s good to put the fish into the water seasoned with soy sauce and boil it for 20~30minutes. Since the fish protein is soft and cooked quickly, the long boiling makes the fish soft. If adding the big pieces of potato into the fish soup, it does not give out the unpleasant smell and it gets much delicious. And if adding a few drops of milk into the soup, the flesh gets white and the soup gets much delicious and in particular, if adding the milk into the frozen fish soup, it is as delicious as the fresh fish soup. For the rainbow trout soup, it is good to season it with salt and when boiling the soup with the a little degenerated fish, add the bean paste or hot pepper paste into the soup to prevent the unpleasant smell.
For the meat soup, it’s good to boil it for a little long time. Put the meat into the cold water, boil it over the strong fire for 30 minutes after the soup begins to boil and then, boil it for another 30~40 minutes while lowering the temperature gradually. Then, the protein which gives the taste penetrates into the soup from the meat and the fat melts into the soup and so the soup gets delicious.
But overboiling reduces the digestion and absorption rates by making the protein coagulated and makes the taste and smell bad by dissoling the fat. In case of using a little meat for the soup, it’s good to chop and crush it, preserve it in the different kinds of seasonings, roast it for a while and pour the water and boil the soup.
It’s good to season the meat soup with salt to the certain degree and then, with the soy sauce (optional).