Doubanjiang Soup
by Korean Chef
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Make soup. Put the prepared sea snakes and clam strips in the pot and add water to simmer. After the soup is boiled, remove the kelp, and the kelp will cook for another five minutes before removing. The soup is sifted with cotton cloth, and the clean soup is taken out.
2. Mix with rice water. Mix the sea serpent kelp soup with the same amount of rice water. The Qingqu sauce is too coarse to dissolve. Putting the rice-cleaning water here will promote the dissolution, without foaming, and add a refreshing taste.
3. Add Qingqu sauce. Put the Qingqu sauce into the soup of mixed sea scorpion kelp soup and wash rice water. Qingqu sauce does not need to use a screen to put in, in order to feel the taste of okara.
4. Add kimchi and tofu. After the soup starts to boil, add kimchi and tofu cubes and simmer.
5. Scoop out the bubbles. The foam produced when the Qingqu sauce is boiled is the impurity produced during the fermentation process, so the foam is removed at any time during the stewing.
6. Add vegetables. After the kimchi is cooked, add the green onions, red pepper, and garlic and cook for some time. If it is too light, season it with salt and add chili powder to add spiciness.
