STEP 1/8
It's delicious even if you add fragrant and light water parsley stems.
STEP 2/8
Cut the peeled deodeok in half lengthwise and marinate it in salt water for 20 to 30 minutes
STEP 3/8
Using a rolling pin, push it flat and tear it with your hands
STEP 4/8
Cut cherry tomatoes into bite-size pieces and chop chamnamul into 4 to 5 centimeters long.
STEP 5/8
Add all the ingredients for the soft tofu sauce and mix them evenly
STEP 6/8
Add deodeok to the side of the bowl with sauce, mix it well, and let it go
STEP 7/8
Add the trimmed chamnamul and mix lightly with chopsticks to finish.
STEP 8/8
Putting cherry tomatoes on the plate at the end makes the color more vivid and pretty. It tastes even better if you stir-fry the nutty pine nuts on top^^
If you season the chamnamul with your hands, you'll be out of breath quickly because of the heat in your hands.
The tip is to mix it with chopsticks to bring out the vividness.