【韓式豆芽湯飯 Korean Bean Sprout Soup w/ Rice 콩나물국밥】
早一兩個星期前，我在《煤氣教煑》的頻道上分享了這道韓國菜式～
在天氣開始轉涼的日子，無論早午晚，一碗沸騰著的韓式湯飯，噗噜噗噜的聲音和像用不完的溫暖，永遠也能瞬間令我變得身心舒暢！
Korean Gukbap is always one of my favourite comfort food! The warmth and the sound from the boiling dish never fail to calm me down. Go check out the full tutorial video on this Korean Bean Sprout Soup w/ Rice on Towngas Cooking Channel!
材料 Ingredients：
— 湯底 Soup Base —
昆布 Kelp | 4-6 pc
鯷魚乾 Dried anchovies | 4-6 pc
白蘿蔔 Radish | 1/8 pc
蝦米 Dried shrimps | 1 tbsp
水 Water | 2 L
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芽菜 Bean sprouts | 300 g
蒜蓉 Minced garlic | 4 cloves
鹽 Salt | 2 tsp
胡椒粉 Pepper | 2 tsp
泡菜 Kimchi | 120 g
洋蔥 Onion | 1/2 pc
青蔥 Scallion | 3 Springs
韓國蝦醬 Salted shrimp 새우젓 | 2 tsp
韓國辣椒粉 Korean chilli powder | 2 tsp
白飯 Cooked rice | 2 bowls
雞蛋 Eggs | 2 pc
芝蔴碎 Sesame seeds | 2 tbsp
做法 Directions：
首先製作韓式鯷魚昆布高湯。先把昆布、鯷魚乾、白蘿蔔、蝦米和水放進鍋中，開大火煲滾後，放上蓋子，轉中小火熬煮20分鐘。完成後，過隔篩備用。
同時間把洋蔥切絲，青蔥切末和把泡菜切成小塊
把湯底煲滾後，放入芽菜、蒜蓉、鹽和胡椒粉，煮5分鐘。完成後把芽菜撈起和把湯底留着備用。
在韓式陶鍋中，放入白飯，再在上端放上洋蔥、泡菜和芽菜。然後再倒入一半的湯底，開火煮滾。於上端放上蔥花、雞蛋、韓國辣椒粉、韓國蝦醬和芝麻碎便完成。
First of all, make the broth. Put the kelp, dried anchovies (guts removed), radish, dried shrimps and water into a small pot. Put the lid on, bring it to a boil and reduce the heat to simmer for 20 minutes. After that, strain the broth and reserve for later use.
Slice the onion and scallion. Cut the kimchi into small pieces.
Bring the strained broth to a boil again, then place the bean sprouts, garlic, salt and pepper to cook for 5 minutes. After that, take out the bean sprouts, and reserve both the broth and bean sprouts for later use.
In a Korean stone pot, place the cooked rice in it, then followed some sliced onion, kimchi and bean sprouts. Pour in half of your broth. Bring it to a boil. When it comes to a boil, sprinkle some scallion, Korean chilli powder, sesame seeds on top. Crack an egg and put a salt shrimps on top as well. This soup is ready to be served!
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