Korean spicy cabbage and tofu soup

The first point of Korean food is seduction.

Regardless of whether it is miso soup or spicy cabbage tofu, the red soup color of the pot is the first factor that attracts people.

So don't be stingy when putting chili sauce, you can put a little more. In contrast, hot sauce and spicy cabbage both have salt in them, so you don't need to add salt when making soup. However, the spicy cabbages of each family have their own flavor. Maybe some spicy cabbages have no salty taste, so you may still need to add a little salt when making them. You have to taste them yourself.

The second is the taste. The taste of spicy cabbage directly determines whether the dish is delicious or not.

It is not recommended to use freshly pickled spicy cabbage to make this dish. It is best to use spicy cabbage that has been pickled for at least ten days and a half months, because the spicy cabbage at this time will have a stronger acidity and a stronger flavor after fermentation.

Okay, let's cut the crap and start eating. Although eating this in summer is a little tiring, taking a sip of hot soup is sour, spicy and hot, and sweating quickly is actually more comfortable than staying in your body. It's much more comfortable, so let your sweat flow for a while! Come and drink this sour and enjoyable Korean spicy cabbage and tofu soup!