Golden recipe for braised tofu where tofu doesn't play separatel
Tofu is a very good ingredient for the price and performance that is used a lot when making side dishes Anyone who cooks has cooked tofu stew. But if you make tofu stew, the soup is delicious, but tofu is often too much In that case, try this simple method! Even if you eat tofu separately, it'll be so delicious because it's seasoned perfectly.
3 serving
Within 20 minutes
두율이아빠
Ingredients
  • Tofu
    500g
  • the front legs of pork
    300g
  • leek
    1/2ea
  • onion
    1ea
  • Cheongyang red pepper
    1~2ea
  • Cooking oil
    10g
  • Water
    400cc
  • enoki mushroom
    1/2pack
  • Water
    400cc
  • Soybean paste
    60g
  • Red pepper powder
    28g
  • thick soy sauce
    16g
  • a beautiful forest
    16g
  • salted anchovies
    8g
  • red pepper paste
    60g
  • Soybean paste
    2/3spoon
  • crushed garlic
    20g
Video
Cooking Steps
STEP 1/17
Cut 1 head of tofu into 1.5cm thick slices. Tofu is definitely! Never! Use hard-boiled tofu, not soft-boiled ones.Tofu is sold in various sizes from 400 to 600 per hat, but mine is 500g!
STEP 2/17
Pour 2 cups 400cc of water into a bowl, add 2 spoons of commercial soybean paste used to boil the stew and mix evenly.
STEP 3/17
Put tofu in the melted soybean paste water and soak it for 30 to 40 minutes. If you do this, the salty taste of soybean paste goes into the tofu, and if you boil the stew, the tofu taste is amazing without playing separately!
STEP 4/17
Cut the green onion diagonally, shred the onion, and chop one or two of the green onions according to your preference.
STEP 5/17
Add all the ingredients written in the sauce and mix. If you mix it in advance the day before making it, you can enjoy a more delicious seasoning taste.
STEP 6/17
If there is no mirin in the ingredients, replace it with Jeongjong or Soju.
STEP 7/17
If possible, avoid pick-up soybean paste and use commercially available traditional soybean paste. Jip doenjang has such a strong scent that it doesn't go well with it.
STEP 8/17
Prepare meat that cuts or cuts the forelimbs into bite-. It's okay to use other parts other than front leg meat, and if you don't enjoy meat much, add about 200g more tofu.
STEP 9/17
Take out the tofu and refrigerate the remaining soybean paste soup and use it when you cook soybean paste stew
STEP 10/17
Pour cooking oil into a wide hot pot or wok.
STEP 11/17
Heat oil over high heat, add green onion and onion, and stir-fry for 1 minute.
STEP 12/17
Add the meat and stir-fry until the meat is more than 80 to 90 percent cooked. If you don't use meat, just use tofu, stir-fry green onion for 2 minutes.
STEP 13/17
Add all the seasoning you made, keep it on high heat, and stir-fry for 1 minute.
STEP 14/17
Pour 2 cups of water for 400cc
STEP 15/17
Spread out the pickled tofu as much as possible, keep it on high heat and simmer for 4-5 minutes.
STEP 16/17
Add the cheongyang pepper and wash the small enoki mushroom half-bong in running water, tear it to make it easy to eat, and put it on top.
STEP 17/17
Boil it for another 1 or 2 minutes and try it! The seasoning on the tofu is perfect! It's cut properly, so the soup and tofu won't play separately, and it'll be very delicious.
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