Three-color Cold Jelly Soup

Ingredients

재료 Acorn Jelly(50g), Buckwheat Jelly(50g), Mung Bean Jelly(50g), Mini Cabbage(11g), Red Onion(5g) Onion(8g), Cucumber(8g), Radish(3g), Carrot(5g), Asparagus(8g), Bell Pepper(8g) Red Chili(2g), Green Chili(2g), Egg(30g), Wood Ear Mushroom(3g), Crown Daisy(5g) Broth, Radish(5g), Kelp(5g), Anchovy(10g), Green Onion(5g), Garlic(5g), Ginger(5g) Beef(5g), Water(300g) 양념 Miso(3g), Perilla Seed Powder(5g), Sesame(5g), Black Sesame(5g)

Instructions

1. 1

   Add the broth ingredients to cold water and steep to make broth.

   
2. 2

   Dissolve miso in the broth and chill.

   
3. 3

   Cut the jelly into bite-size pieces.

   
4. 4

   Halve the mini cabbage, and julienne the red onion, onion, cucumber, radish, carrot, asparagus, and bell pepper, and diagonally cut the chili.

   
5. 5

   Make egg garnish and julienne; soak the wood ear mushroom in water.

   
6. 6

   Add jelly to the broth, top with garnish matching the color, and finish with perilla powder, sesame, and black sesame.