韓國泡菜湯頭 Kimchi Spicy Soup Base

A 部份 (Part A)

泡菜絲 Shredded Kimchi 1/4 杯 cup 洋蔥絲 Shredded onion 1/2 杯 cup 紅蘿蔔絲 Carrot julienne 1/4 杯 cup 韓國粗辣椒粉 Korean red chili flake 1 大匙 Tbs 蒜末 Minced garlic 1 小匙 tsp 油 Cooking oil 1 小匙 tsp

B 部份 (Part B)

韓式高湯 Korean Stock 2 杯 cup 泡菜汁 Kimchi juice 1/4 杯 cup 鹽 Salt 1 小匙 tsp

做法﹕將材料 A 炒香再放入B料煮開。
Procedure: Sauté part A until aromatic. Add part B and cook.

運用食譜(Application)

泡菜豆腐魚湯 Fish Tofu Kimchi Soup	韓式牛肉豆腐煲 Soondubu Jjigae (Korean Soft Tofu Stew with Beef)

最後更新 (Last Update): 12/09/2009
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