STEP 1/6
Prepare tofu banmo, gompi, and konjac.
STEP 2/6
Cut off the stems and rough leaves with a knife, rub them with thick salt, rinse them more than three times, pour hot water, and if they turn green, rinse them in cold water and squeeze them. Use about a third of it, and make gompi vegetables with red pepper paste, soy sauce, sesame oil, and sesame salt.
STEP 3/6
Chop the half of the konjac, blanch it in boiling water for about a minute, and rinse it in cold water. You can put the rest of the konjac in oden soup or jangjorim or stir-fry it.
STEP 4/6
Mash tofu slightly with a knife and place it in a bowl of gompi and konjac.
STEP 5/6
Add one spoon of soy sauce, one teaspoon of flavored salt, one spoon of sesame seeds, and one spoon of sesame oil.
STEP 6/6
Wear gloves and mix the seasoning and ingredients while crushing the tofu.
You can add bean powder, carrots, cherry tomatoes, corn cans, radish sprouts, etc. to your taste and eat it as a salad. Konjac is also useful as an alternative diet because it is full.