Korean chili tofu soup

By VicentaLakin

Korean chili tofu soup
The most traditional soup, with hot cabbage as its main food, is home to the simple fact that if it tastes good, it's not so bad

Recipe Recommendations

  • spicy cabbage 250g
  • meat 150g
  • soup 2 tablespoons
  • tofu 1 block
  • green onions 1 block
  • plum juice 1 tablespoon
  • minced garlic 1 tablespoon
  • chili noodles 1 tablespoon
  • salt appropriate amount
  • pepper appropriate amount

Steps for Korean chili tofu soup

  • 1
    Cut the onions
  • 2
    Tofu cut
  • 3
    Put the meat in the casserole
  • 4
    Plum juice
  • 5
    Scramble
  • 6
    Put it in spicy cabbage
  • 7
    Put it in the pepper noodles
  • 8
    I'm gonna put it in the garlic paste and then I'm gonna flip it
  • 9
    Into spicy cabbage soup
  • 10
    Water in the pot
  • 11
    Turn the fire
  • 12
    Keep cooking for 10 minutes
  • 13
    Put it in salt
  • 14
    Put the pepper in
  • 15
    Put it in tofu and cook it for another minute
  • 16
    Finally put the onion flowers in
  • 17
    If it's hot, you can come to the table
  • 18
    With rice and seaweed, let's eat

    • Korean chili tofu soup Make Tips

    One, spicy cabbage, pick the fermented sour! Two, plum juice isn't very popular. It's better if you don't use it! Life trick: Tofu's way of keeping a small amount of salt in the box, evenly mixed, into the tofu to keep, and then into the freezer! Salt bubble tofu can be preserved in the fridge for up to seven days, or three days at most

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