Double Temptation of Color and Taste Korean Spicy Cabbage Tofu Soup
by Tuo Tuo Ma
Favorite
Difficulty
Normal
Time
30m
Serving
2
The first point of Korean cuisine is seductiveness.
Regardless of whether it is miso soup or spicy cabbage tofu, that pot of red soup is the first element of attraction.
So don't be stingy when you put the chili sauce, you can put a little more. In contrast, hot sauce and spicy cabbage have salt in them, so you don't need to add salt when cooking the soup. However, the spicy cabbage of each family has its own taste, and some spicy cabbage may not have any salty taste, so you may still need to add a little salt when making it. You have to taste this by yourself.
The second is the taste. The taste of spicy cabbage directly determines whether the dish is delicious.
It is not recommended to use freshly marinated spicy cabbage for this dish. It is best to use spicy cabbage that has been marinated for at least ten and a half months, because the spicy cabbage will have a stronger sourness and a thicker flavor after fermentation.
Okay, let’s not talk any more nonsense. I took a spoon and started eating. It’s a bit tired in summer, but I have a sip of hot soup. It’s sour, spicy and hot. I sweat a lot. It’s actually more hot than stuffy in my body. It's much more comfortable, so let the sweat flow to your heart's content for a while! Come and drink this sour and enjoyable Korean spicy cabbage tofu soup! "
Regardless of whether it is miso soup or spicy cabbage tofu, that pot of red soup is the first element of attraction.
So don't be stingy when you put the chili sauce, you can put a little more. In contrast, hot sauce and spicy cabbage have salt in them, so you don't need to add salt when cooking the soup. However, the spicy cabbage of each family has its own taste, and some spicy cabbage may not have any salty taste, so you may still need to add a little salt when making it. You have to taste this by yourself.
The second is the taste. The taste of spicy cabbage directly determines whether the dish is delicious.
It is not recommended to use freshly marinated spicy cabbage for this dish. It is best to use spicy cabbage that has been marinated for at least ten and a half months, because the spicy cabbage will have a stronger sourness and a thicker flavor after fermentation.
Okay, let’s not talk any more nonsense. I took a spoon and started eating. It’s a bit tired in summer, but I have a sip of hot soup. It’s sour, spicy and hot. I sweat a lot. It’s actually more hot than stuffy in my body. It's much more comfortable, so let the sweat flow to your heart's content for a while! Come and drink this sour and enjoyable Korean spicy cabbage tofu soup! "
