| 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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