Chan Tarnk (Vegetable Soup)

Ingredients

• four pounds of good beef
• four nice cabbages
• four turnips
• leeks
• onions
• salad oil
• one pint Korean or Japanese sauce
• a pinch of sugar
• cayenne

Method

1. 1

   Combine all ingredients and cook until tender.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 174. The excerpt below is the record exactly as published.

Chan Tarnk (Vegetable Soup) Yak Pap Songpean (Nut Pudding) (Rice Cakes) 432 KOREA Komkuk. (Vermicelli Soup.) Put into a gallon of water three and a-half pounds of beef cut into small pieces, two turnips cut into pieces, a few fresh onions chopped fine, a few leeks whole, half a tablespoonful of salad oil, a little pepper and sugar, and half a pint of Japanese or Korean soy. Mix all the ingredients together. Put them into a saucepan, and let them simmer until half cooked, carefully skim- ming off any fat, etc. ; then add one and a-half pints of water, and let it boil till reduced to half the quantity. Strain, clear, and pour into small bowls with some vermicelli boiled separately. Tarkchim. (Stewed Fowl.) Clean two fowls and cut each into eight pieces ; add one pound of cleaned walnuts, one pound of roasted and peeled chestnuts, one pound of mushrooms, one pound of fir-cone nuts, one pound filberts, and one or two pints of beef broth. Stew slowly for one and a-half hours, along with a tablespoonful of soy and some pepper. Remove any fat, then serve with hot rice served in bowls. One bowl for each guest. The rice is cooked as in Chinese recipes. Koonkokei. (Grilled Beef.) Take two pounds of good beef, and cut it into very thin slices. Smear them with salad oil, and cover a gridiron with the slices, and cover these with chopped onions and leeks mixed with ground ginger, coriander, cinnamon, and cayenne. Pour a little Korean sauce 433 2E BANQUETS OF THE NATIONS over, and grill on both sides till well done. Eaten very hot with rice. Churn Nur. (Fried Fillets of Bream.) Cut some filleted bream into thin slices, and dip them into egg batter flavoured with Japanese soy and pepper, and fry. Eaten with rice. Keichem. (Crab Doughnuts.) Boil and clean three crabs. Chop the meat up, and add a little garlic, chopped onions, pork, beef, two eggs, a little bean curd (see Chinese dinner) minced fine, a pinch of white pepper, a small pinch of sugar, and a dessertspoonful of soy. Mix everything well together. Make a dough as for doughnuts, roll out very thin, cut it into small three-inch squares, spread some of the mixture on each square, fold over, and cook in boiling water till done. Kaurng Nurperne. (Grilled Fillets of Pheasant.) Take a pheasant and cut the breast into very thin slices. Smear them with salad oil. Cover a gridiron with the slices, and cover these with chopped onions and leeks. Pour a little Korean soy over, and cook both sides till well done. Serve very hot. Sam. (Salad.) Take a lettuce leaf and place it on a plate, then lay on it a little boiled rice, over which is poured a piquant sauce with a good dash of soy in it. Roll the leaf up and eat. 434 KOREA Chan Tarnk. (Vegetable Soup.) Four pounds of good beef, four nice cabbages, four turnips, leeks, onions, salad oil, and one pint Korean or Japanese sauce, with a pinch of sugar

Cook this with the app: pantry check, scaling, and the assistant.