Korean Kimchi Pot
by Daughter of heaven
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Wash the fungus with soaking hair, remove the roots of the enoki mushrooms, wash and cut the mushrooms, cut the tofu, and cut the spicy cabbage into small pieces. Ginger, garlic slices, tomato slices.
2. Pour oil in a hot pan, add ginger and garlic slices and sauté until fragrant.
3. Add the spicy cabbage and fry until the moisture is dry.
4. Add Korean hot sauce and sugar and continue to stir-fry evenly.
5. Transfer to a casserole, pour in hot water (better with broth), cover and cook for 2-3 minutes.
6. Add fungus, mushrooms, and tofu and continue cooking.
7. Finally, add enoki mushrooms, green prawns, and tomato slices and cook thoroughly.
8. Turn off the heat, add pepper, and sprinkle coriander leaves.
Tips:Spicy cabbage has enough salt, so there is no need to add additional salt. Adjust the taste for a heavy taste.
