| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Korean | 1filed, 2send, Appetizers, Soups | 4 | servings | |
INGREDIENTS
| 1 | lg | Korean or daikon radish; thinly sliced into bite-size pieces |
| 1 | Clove garlic; minced | |
| 2 | Green onions with some greens; minced | |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 4 | c | Water |
INSTRUCTIONS
1) Combine all the ingredients in a medium saucepan. Bring to a boil. 2) Reduce the heat and simmer unmtil the radish is tender, about 10 minutes. Serve hot. PER CUP 36 cals (4% cff) est by MasterCook SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co) For other vegetarian titles by this publisher see http://www.thefarm.org/businesses/bpc_catalog/bpc_p1.htm NOTES : This is a popular mild-flavored soup frequently served as a first course in Korean restaurants. It merely whets the appetite. Recipe by: Flavors of Korea: Vegetarian Cuisine 19 Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 31, 1999, converted by MM_Buster v2.0l.
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