stir-fried seaweed and cabbage with soybean paste
By KieranBoyer
Korean soybean paste. The bean paste is harder than Haitian's. The sauce flavor is stronger and the taste is lighter. I haven't tasted the rest for a while. I have used it to make fried noodles and dipped it with lettuce and bitter chrysanthemum. The taste is still quite good. This time, I used it to replace other condiments other than oil and stir-fry a plate of plain, light, simple and simple dishes.
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Steps for stir-fried seaweed and cabbage with soybean paste
1
Cut the soaked seaweed into thin threads, blanch it with boiling water, and remove it.
2
Take the cabbage and cut it into thin threads.
3
Put appropriate amount of oil in the pan and heat it, add shredded pork and stir-fry until white.
4
Add Korean bean dressing.
5
Stir fry until delicious, add green onions and ginger and stir fry until fragrant.
6
Add shredded cabbage and stir fry.
7
Add shredded seaweed.
8
Stir fry until you like it, add a little coriander, shredded carrot, and salt and stir well.