Korean pickle and tofu soup
It's wonderful to have a hot pot of kimchi and tofu soup paired with a bowl of fragrant white rice this winter!
Recipe Recommendations
- kimchi 200 grams
- tofu halves
- pork belly 100 grams
- vermicelli 50 grams
- red pepper 1 piece
- onion 1/4 root
- oil 15ml
- salt appropriate amount
- chicken essence 1 grams
- water 750ml
- hot and sour
- cook
- ten minutes
- simple
Steps for Korean pickle and tofu soup
1
Cut the kimchi into 2cm long pieces, slice the pork belly, cut the tofu into 1cm thick pieces of appropriate size, soak the vermicelli in warm water to soften, and cut the red, green peppers, and green onions diagonally for later use.
2
Put a little oil in the pan, heat the oil, add the pork belly over medium heat, and stir-fry
3
After the pork belly changes color, add the chopped kimchi and continue to stir fry
4
After frying for about 2 minutes, add appropriate amount of warm water
5
and add appropriate amount of kimchi soup
6
After the water is boiled, continue to cook for about 5 minutes, add tofu and vermicelli, continue to cook for 3-5 minutes, then add beef powder (or chicken essence) and salt to taste.
7
Finally, add red, green peppers, and green onions to finish.