STEP 1/7
Boil the bean sprouts slightly and cool them down. Add garlic, ginger extract, sesame salt, pink salt, and perilla oil and mix them well~*
STEP 2/7
Grind the garlic and ginger syrup, add black pepper, salt, and tsuyu soy sauce (Seafood soy sauce) and season them together, giving them about an hour to rest.
STEP 3/7
I squeezed the water out of the kimchi and cut it into small pieces, put the tofu in a piping bag and squeeze it, and added garlic, ginger syrup, and teriyaki sauce.
STEP 4/7
I cut tofu into bite-sized pieces, seasoned with pancake powder, and baked it in a pan with cooking oil.
STEP 5/7
Put the filling on the tofu and put the tofu on top.
STEP 6/7
Microwave and microwave for 3 to 5 minutes.
STEP 7/7
Cut the ribbon band with seaweed and put it on the plate with jujube and pumpkin seeds.