Crunchy pepper, doenjang, and black bean tea
I used to go to a Korean table d'hote restaurant with a friend, and I remember enjoying the seasoned red pepper soybean paste. For those suffering from hair loss in the fall, I made black bean tea by stir-frying black beans.
4 serving
Within 5 minutes
밥순이네
Ingredients
  • Crunchy red pepper
    300g
  • Soybean paste
    1.5T
  • Red pepper powder
    1/2T
  • crushed garlic
    1T
  • ginger liquor
    1T
  • Oligosaccharide
    1T
  • Sesame
  • black beans
    300g
Video
Cooking Steps
STEP 1/5
Wash the cucumber peppers clean and cut them into 1cm thick pieces.
STEP 2/5
Add soybean paste, red pepper powder, ginger liquor, oligosaccharide, and ground garlic and make the sauce thick.
STEP 3/5
Mix it with chili pepper and it's done
STEP 4/5
Wash the black beans thoroughly, soak them in water for one night, and fry them in a frying pan until yellowish.
STEP 5/5
When you eat it, add a few and boil it.
The reason why we put ginger liquor even though it's not meat is to reduce the smell of soybean paste even a little bit. You can add honey to your taste when you eat black bean tea.
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