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We hope you got benefit from reading it, now let’s go back to korean soup that's good for your skin: oxtail gomtang gukbap recipe. You can cook korean soup that's good for your skin: oxtail gomtang gukbap using 13 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to cook Korean Soup That's Good for Your Skin: Oxtail Gomtang Gukbap:
- You need 500 grams Oxtail
- Get 1 The green part of a Japanese leek
- Provide 1 piece Ginger
- Get 1 clove Garlic
- Prepare 2 tbsp Sake
- Provide 1 tsp Dried scallop soup powder
- Get 100 grams Daikon radish
- You need 100 grams Carrot
- Use 5 cm length Japanese leek
- Provide 1 tsp Salt
- Use 1 bowlful or so Hot cooked white rice
- Take 1 dash Black pepper
- Prepare 1 tbsp Toasted white sesame seeds
Instructions to make Korean Soup That's Good for Your Skin: Oxtail Gomtang Gukbap:
- I used this oxtail from domestic black-hair cattle. It cost about $2 per 100 g. Unbelievably cheap! Rinse it in water to start.
- Make vertical cuts in the tail. The meat will fall apart easier, and a lot of umami will come out of it.
- Put in boiling water briefly. Take it out and rinse well in cold water! This removes any impurities from the meat and bone.
- Put about 1 liter of water and the sake in a pot with the oxtail. Add the leek, carrot and crushed ginger and start cooking. When it comes to a boil, skim off the scum.
- Cover with a lid and simmer gently. The liquid should reduce to about half its original volume in about an hour. You can do this in a pressure cooker too, of course.
- The water and oil become mixed together (this is called emulsification). By emulsifying the soup, it becomes cloudy and creamy. If it doesn't emulsify though, just let it keep boiling over high heat.
- You can just season it and eat the soup at this point, but I like to let it rest overnight. Float a piece of plastic wrap on the surface of the soup. You'll see why the next day.
- Look how it is the next day! All the fat that floated to the surface is stuck to the plastic, so you can take it all out! Remove the plastic wrap and garnishings, then heat up the soup again. Add some water!
- Add the dried scallop soup powder. Cut the daikon radish and carrot into sticks, and slice the leek. Throw them in the soup! You can add other vegetables too if you like.
- When the vegetables are cooked through, season with salt and pepper. Season it fairly lightly!
- Add the cooked white rice and simmer. Taste, and adjust the seasoning.
- Ladle into bowls and sprinkle on top with toasted white sesame seeds and black pepper! Isn't it easy?
- You can make this with beef tendon too!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to assist stop harmful germs from spreading and growing. It is possible to take some steps to help protect your own loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw foods such as meat, poultry and vegetables After visiting the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you will need to wash them completely.
You should change dish cloths and tea towels frequently to avoid any bacteria growing on the substance.
Raw foods such as meat, fish and vegetables may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, like salad, fruit and bread. That is because these kinds of food won’t be cooked before you eat them, so any germs that get onto the food won’t be killed.
To help prevent bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other food Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed completely first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw meat or fish and shop on the bottom shelf of this fridge where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to be sure everything you’re going to use was saved properly (based on any storage instructions) and none of the food is past its’use by' date.
Food that goes away fast usually has storage directions on the label that state how long you can keep the food and if it needs to go in the refrigerator.
This sort of food frequently has special packaging to keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. For instance, you might see’eat in two days of launching' on the label. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells fine, because it may contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will be harmful, but its flavour, colour or texture might begin to deteriorate.
After this date, that the caliber of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and may make you sick.
If you plan to use a egg after its best before date, be sure that you only use it in dishes at which it will be fully cooked, so that both yolk and white are solid, like in a cake or as a hard-boiled egg.
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