韓式牛肉豆腐煲 Soondubu Jjigae (Korean Soft Tofu Stew with Beef)

材料 Ingredients
肋眼牛肉薄片 Thinly sliced rib eye beef 1/2 磅 lb
嫩豆腐 Silken tofu 2 盒 pack
韓國泡菜湯頭 Kimchi Soup Base 1 份 portion
蔥末 Minced scallion 2 大匙 Tbs
蛋(可免) Egg (optional)1 個 ea
石鍋(6杯 ) Stone bowl (6 cup) 1 個 ea
 韓式牛肉豆腐煲圖片

做法﹕
1.牛肉薄片撕成小塊。
2.把牛肉和韓國泡菜湯頭A部份放進石頭內，先用小火加熱3分鐘，再轉中火炒到肉成8分熟。
3.加入韓國泡菜湯頭B部份。煮滾後，撇去浮在湯面的渣滓。
4.用小湯匙將豆腐舀入湯裡，用中火繼續煮5分鐘。
5.讓湯大滾後熄火。撒上蔥花再打進一個蛋即可。



PROCEDURE:
1.
Tear the beef slices into small pieces.
2.Place the beef and the part A from the Kimchi Soup Base in the stone bowl. Cook over low heat first for 3 minutes, then sauté over medium heat until the beef is 80% done.
3.Add the part B from the Kimchi Soup Base and bring the mixture to a boil. Skim off the foam at the surface of the soup.
4.Scoop the tofu into the soup. Continue to cook over medium heat for 5 minutes.
5.Let the soup boil again. Turn the heat off. Sprinkle with minced scallion and crack an egg into the soup.




最後更新 (Last Update): 11/30/2017
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