Korean pickle tofu soup
By VicentaLakin
Last time I made the pickles, I had to use the pickles to cook the soup. Soup pickles, which usually take longer to make, are more acidic and better used to cook soup. There was no pickles, but there was a lot of Korean sauce, but the soup was lighter, and this time there was pickles, tofu soup, soy sauce, soy sauce, which was very strong and delicious. Hot tofu soup, with rice and spit。
Recipe Recommendations
- kimchi 150g
- red pepper appropriate amount
- Korean hot sauce appropriate amount
- green chili appropriate amount
- pork belly appropriate amount
- Chinese tofu halves
- medium spice
- cook
- half an hour
- ordinary
Steps for Korean pickle tofu soup
1
Tofu clean, cut small, 2 centimeters square
2
Cream pepper cut
3
Five flowers cut
4
Pickles cut
5
Put a small amount of oil in the pot
6
It'll be fine when you've got less juice
7
Put the stone pot in a little half of the water, boil it and add two spoons of Korean sauce
8
We'll mix it evenly, and we'll put the broccoli and pickles in the stone pot
9
When the soup is thicker, add tofu and pepper
10
It'll be 15 minutes
11
The delicious tofu soup of pickles adds a different color to the cold winterKorean pickle tofu soup Make Tips
Tofu can't be too young or too old, and it's just as good as to have 2 Korean spicy sauce, because pickles are thick, they don't have hot sauce, they don't taste so bad, they're homemade, they need more sour, so they have to be salted for at least 20 days