#Oksu-dong student #Making Fried Tofu Stew by Shim Young-soon
It tastes like soup and even a fried tofu bag with a mouth-ceiling warning, and a fried tofu bag!!!Camping food is also a good fried tofu stew.
4 serving
Within 90 minutes
강철새잎
Ingredients
  • Cellophane noodles
  • Beef
  • Soy sauce
  • Oligosaccharide
  • Sesame oil
  • leek
  • Fried tofu
    10ea
  • Cooking oil
  • Fried tofu
    10ea
  • Shellfish
    1cup
  • Shrimp.
    1/2cup
  • Broth
  • leek
    1/3cup
  • crushed garlic
    1TS
  • Red pepper
    1ea
  • Cheongyang red pepper
    1ea
  • a natural seasoning
  • Egg soy sauce
    1
  • Korean style soy sauce
    1
  • a thick salt
    0.2
  • Salt
    0.2
Cooking Steps
STEP 1/29
Prepare anchovies or kelp broth for the broth.
STEP 2/29
Boil the fried tofu in boiling water once.
STEP 3/29
Let the blanched fried tofu cool.
STEP 4/29
Prepare clams by washing them cleanly after seafaring.
STEP 5/29
You can prepare water parsley, chives, or green onions for the fried tofu head.
I just need to stay for anything. It's not just water parsley.
STEP 6/29
Let the blanched green onions cool.
STEP 7/29
The broth is ready now. Then I'll have to season it. Shim Young-soon, a pupil of Oksu-dong, is seasoned with four livers.
STEP 8/29
First, add thick salt. And add the fine salt.
STEP 9/29
Then, add the seasoning or thick soy sauce.
STEP 10/29
Season the broth with soy sauce.
STEP 11/29
Cut the end of the fried tofu so that it can be stuffed.
STEP 12/29
We also have ingredients for the fried tofu stew. We prepared green onions, red peppers, cheongyang peppers, and other green leaf vegetables. It would be better if there were water parsley or crown daisy.
STEP 13/29
Boil the glass noodles once and cool them down.
STEP 14/29
It's time to stir-fry the ingredients in the fried tofu bag. Put some oil on the pan. If you don't have it, you can just put cooking oil on it.
STEP 15/29
Oksudong Sujeja shredded sirloin and stir-fried it, but the price of sirloin sirloin is not easy~~ I replaced it with beef bulgogi seasoning. You can use the sun or any part of the beef.
STEP 16/29
Add a little more pepper to the bulgogi, please.
STEP 17/29
Cut it into small pieces while cutting it.
If you use raw meat instead of bulgogi seasoned meat
Add 1T of aesthetic sauce, 1T of aesthetic juice, 1T of sesame oil, salt, and pepper.
If you don't have heart paste or aesthetic juice, use dark soy sauce or flavored soy sauce and add plum juice and ginger powder.
STEP 18/29
Add the boiled glass noodles and stir-fry them together. If you want to add vegetables, you can add cucumbers, peppers, and green onions. This is according to your preference, so if you don't have it, you don't have to put it in like me.
STEP 19/29
Stir-fry while mixing well so that the meat does not become separate noodles. Look at the seasoning and if you think it's not enough, you salt.
STEP 20/29
Open up the fried tofu.
STEP 21/29
Please put the ingredients inside the fried tofu.
STEP 22/29
And tie the end of the fried tofu using the blanched green onion to complete the chubby fried tofu bag. You can use both blanched water parsley and blanched chives.
STEP 23/29
Put the fried tofu bag in the middle of the pot
STEP 24/29
Spread the remaining green onions around.
STEP 25/29
Then, add the ingredients of the fried tofu hot pot. Add peppers, onions, and green onions. If you have more ingredients, please put them in.
STEP 26/29
Please put in the sea clams.
STEP 27/29
I wish there was raw shrimp, but I didn't have it, so I put in frozen shrimp.
STEP 28/29
Lastly, pour the broth and boil it. That's it.
STEP 29/29
If you boil it on the spot, you will complete the fried tofu hot pot of Oksu-dong's handmade student Shim Young-soon.
If you don't have time to unwrap the clams, put the washed clams in a frying pan, close the lid, and cook them slightly. If you open your mouth, turn off the heat, take it out, and put it in a hot pot, so you can get it off in a short time. If you make a fried tofu bag and store it in the freezer, you can easily make fried tofu hot pot and eat it anytime.
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