Korean chili tofu pot
By VicentaLakin
Korean cabbage tastes so good, scrumptious, sauerkraut soup, sour soup, sour bean, sour, sour, sour, sour, sour, soothing in the cold winter
Recipe Recommendations
- Korean spicy cabbage 200g
- tofu
- pork belly minced appropriate amount
- sweet idol appropriate amount
- Korean chili sauce appropriate amount
- the soup a
- garlic two cloves
- ginger appropriate amount
- green onions a short
- salt small amount
- MSG appropriate amount
- slightly spicy
- cook
- ten minutes
- simple
Steps for Korean chili tofu pot
1
As the map shows, all food items are available for sale at the main Korean chili supermarkets
2
Tofu cut the squares; ginger and garlic beamed and added to the bouquet, so that the bean is even; sweet beans peeled and washed for use; and onions cut in reserve
3
Water is made in the pot, and when the water starts, the tofu clots are removed from the soybeans for one minute
4
(a) A boiler with oil, and then a boiled fragrance
5
It's going down to spicy cabbage
6
(b) Transfer the material to the casserole, add water, and add a bone soup to boil
7
Add a spoonful of Korean pepper sauce and boil it
8
Added torn tofu and peaparticle
9
– 8-10 minutes of small-cooked stew
10
Before we leave the country, we'll retweet it, and we'll bring it to the right level
11
All right, let's eat while it's hotKorean chili tofu pot Make Tips
1. Korean chili paste isn't very spicy, so feel free to add a generous amount to ensure the flavor and color are rich.
2. Once cooked in a clay pot, the soup stays warm for a long time; it's perfect for eating in winter.
3. Firm tofu tastes better; I have also cooked with frozen tofu, which has a unique flavor and absorbs the seasoning well.
4. Since both kimchi and Korean chili paste contain salt, just add a small amount of salt at the end according to your personal taste.