Korean pickles
By VicentaLakin
What's wrong with coming home late in the fall
Recipe Recommendations
- pork belly 250 grams
- fat beef 150 grams
- tender tofu 200 grams
- mushrooms of 5
- carrots 1 segment
- green onions 1 segment
- vermicelli 150 grams
- spicy cabbage 250 grams
- Korean hot sauce 2 tablespoons
- soybean paste 1.5 spoon
- cooking wine 1 tablespoon
- sesame oil 2 tablespoons
- garlic 25 grams
- taomi water 500ml
- chili powder 1 scoop
- hot and sour
- cook
- three-quarters of an hour
- simple
Steps for Korean pickles
1
Five flowers cut thin
2
It's a 20-minute pickle
3
Prepare the vegetables you like
4
Let's get the meat out
5
Put it in spicy and onions and make it smell
6
Why does it make the soup thicker and healthy by joining the water wash
7
Add Big Soy
8
Put it in the vegetables
9
You can add salt to the smell of soy oil