STEP 1/9
If you freeze tofu, it turns into a sponge, so it doesn't break easily, and you can eat it for a long time after the expiration date. When you freeze tofu, pour water into it and freeze it. Remove it before you eat it, defrost it in water, squeeze the water tightly, and put it in the stew.Cut the frozen tofu into bite-size pieces
STEP 2/9
Please prepare onions, green onions, and cheongyang peppers.
STEP 3/9
Fill the earthen pot with half water or rice and add a lot of ground pork. If you add meat when the water boils, it can become lumpy, so it's better to put it in before it boils
STEP 4/9
This is the sauce that I put in when I cook soybean paste stew! This is so good that if you cook soybean paste stew, you'll succeed no matter what.
STEP 5/9
Add 1.5 spoons of soybean paste to the earthen pot.
STEP 6/9
They said they would use traditional soybean paste, but I just used it for commercial use. But I added 1/3 spoon of sugar just in case it's dry.
STEP 7/9
Add 1.5 spoons of red pepper powder and 1 spoon of minced garlic.
STEP 8/9
Boil and add the watery tofu. When you use frozen tofu, you have to squeeze the water to absorb the sauce.
STEP 9/9
And lastly, green onions.Cheongyang red pepper. Add sliced onions and boil a little more. Then, doenjang is done. If it's salty, add more water. If it's bland, add more soybean paste. You can easily taste it!
The point of this bean paste stew is frozen tofu. You can just use raw tofu, but if you fall in love with frozen tofu, you won't be able to get out of it.