◎All-purpose Korean flavouring (Recipe ID: 1522567)
1/3 pack (60 g)
70-80 g (1 handful)
Prepare the ingredients by parboiling the mulūkhīya, thinly slicing the leek diagonally and cutting the shimeji mushrooms in half. Set aside.
Boil the water in a saucepan and add the ingredients marked with . Add the vegetables and once the saucepan comes to a boil again, turn off the heat after about 1 minute. It's finished.
[How to make a hot pot:] I also recommend using this soup for a spicy boiled gyoza hot pot with lots of vegetables.
Story Behind this Recipe
If you keep a stock of the sauce, you can refrigerate it and use it to easily make soups, kimchi or stir-fry, while also using up left-over vegetables. I have been using Wei-pa soup base paste since I became a housewife 30 years ago. When I first started using it, it was a magic seasoning only available behind the counter at a certain high-end supermarket in Kobe.
Instead of Wei-pa, you can use Dashida Korean beef stock powder or chicken soup stock, and it will turn out just as delicious.