Dried tofu bag. Hot pot
If you take a bite, your mouth is filled with warmth, savory, and chewy! Only those who have tried it know the charm of the Injeolmi Fried Tofu Pouch, which contains a lot of rich soup. In order to preserve the taste of each ingredient, the seasoning of the hot pot was minimized and the taste was given by seasoning with anchovy sauce.
2 serving
Within 60 minutes
CJ 제일제당
Ingredients
  • Fried tofu
    4 piece
  • Pork
    80g
  • Injeolmi
    4 ea
  • Tofu
    1/3 piece
  • Dallae (meaning 'dallae')
    50 g
  • Young squash
    1/3 ea
  • Radish
    80 g
  • Water
    4 cup
  • water parsley
    4 ea
  • salted anchovies
    3 TS
  • crushed garlic
    1 TS
  • Red pepper powder
    1/2 TS
  • Cheongyang red pepper
    1ea
Cooking Steps
STEP 1/4
Chop zucchini and radish, and thickly chop tofu. Cut the dallae into bite-size pieces and chop the cheongyang peppers.
STEP 2/4
Pour boiling water on the fried tofu to remove the grease, cut off a little on one side to form a pocket shape, and blanch the water parsley slightly. Put injeolmi one by one in fried tofu and tie it with water parsley to make a fried tofu bag.
STEP 3/4
Put the fried tofu pouch, pork, zucchini, radish, and tofu in a pot and boil it over medium heat for about 10 minutes.
STEP 4/4
Season with anchovy sauce, add Cheongyang red pepper and dallae, and boil it slightly to complete.
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