STEP 1/12
Cut tofu into appropriate sizes.
STEP 2/12
Put cooking oil in a frying pan and cook tofu slowly over low heat.
STEP 3/12
Prepare the kelp.
STEP 4/12
Put kelp in hot water and make kelp stock.
STEP 6/12
Slice ginger into pieces.
STEP 7/12
Slice Cheongyang red pepper and red pepper diagonally.
STEP 8/12
Add kelp stock, soy sauce, rice wine, cooking wine, starch syrup, garlic, and ginger and boil.
STEP 9/12
When it boils up, boil it over medium heat for 5 to 10 minutes.
STEP 10/12
Put tofu in a container.
STEP 11/12
Put the peppers in.
STEP 12/12
Pour the pickled water, blow it off, and store it in the refrigerator for about a day.
* Bake tofu slowly over low heat, dripping moisture.
* It tastes better with clams and dried mussels.
* Pickled tofu can be stored for about a week.