AI-generated imageQuick Korean Sundae Soup with Bone Broth, 2 Servings
A Korean soup of fully cooked store-bought sundae sausage and ready-to-use beef-bone broth, seasoned with scallion, perilla and salted shrimp.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Check the fully cooked sundae and broth package labels for heating, storage and thawing directions.
- 02
Cut 400 g sundae into approximately 2 cm slices and chop 60 g scallion; avoid very thin slices.
- 03
Boil 800 mL broth and 10 g minced garlic in a pot, then reduce the heat to medium.
- 04
Add sundae and simmer gently until heated through, following the package instructions. If made with leftovers, heat the center to at least 74°C.
- 05
Add 16 g perilla and 6 g chili flakes; add up to 12 g salted shrimp gradually to adjust saltiness.
- 06
Add scallion and 0.5 g pepper, simmer briefly until softened and serve hot; refrigerate leftovers promptly.
Helpful source links
Before you cook
Use fully cooked packaged sundae and follow heating instructions. Heat leftovers to 74°C. Salted shrimp contains crustaceans; check packaged sundae and broth for wheat, soy and egg and refrigerate promptly.
Allergens: 새우젓: 새우 갑각류 / salted shrimp: crustaceans / アミの塩辛: えび, 순대·육수의 밀·대두·달걀 등은 제조사 표시 확인 / read label for wheat, soy, egg / 小麦・大豆・卵などは製品表示を確認
Image & source credits
AI-generated image.
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