【新唐人北京时间2018年08月19日讯】炖泡菜豆腐汤,辛辣、美味,用软豆腐炖,是韩国餐馆最受欢迎的菜肴之一。以下介绍有中英文翻译。

配料(1或2份)
8个大干凤尾鱼
5盎司萝卜,去皮,洗净,切成薄片
干海带(6 x 4英寸)
2汤匙辣椒片
1茶匙芝麻油
1茶匙植物油
½杯五花肉(或任何猪肉切小块:2.5盎司)
¼杯切碎的洋葱
1瓣丁香蒜末
1个葱,切碎
½杯发酵良好的泡菜(4盎司),切碎
1茶匙盐
½茶匙糖
1管软豆腐(sundubu)
1个鸡蛋

Kimchi soft tofu stew (kimchi sundubu-jjigae: 김치순두부찌개)

Ingredients (Serves 1 or 2)
8 large dried anchovies, heads and guts removed
5 ounces of radish, peeled, washed, and sliced thinly
dried kelp (6 x 4 inch piece)
2 tablespoons hot pepper flakes
1 teaspoon sesame oil
1 teaspoon vegetable oil
½ cup pork belly (or any cut of pork: 2.5 ounces), cut into small pieces
¼ cup chopped onion
1 clove minced garlic
1 green onion, chopped
½ cup well-fermented kimchi (4 ounces), chopped
1 teaspoon salt
½ teaspoon sugar
1 tube of soft tofu (sundubu)
1 egg

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