[귀차니한끼] 비지와 찌개용 뒷다리살로 끓이는 고소하고 포만감 가득한 초간단 김치 콩비지찌개 황금 레시피

Today we are making a rich, comforting, and savory Ground Soy Pulp Stew using soy pulp obtained from a tofu restaurant. In a large pot, we will stir fry pork rear leg meat with minced garlic and well ripened kimchi, then elevate the flavors with chili powder, soup soy sauce, and crab extract. Simply add a block of frozen soy pulp along with green onions, onions, and Cheongyang chili peppers, then let it simmer gently. I am sharing a helpful tip on adjusting the thickness by gradually adding water depending on the moisture of your soy pulp, and finishing it perfectly with salted shrimp and salt. This stew is incredibly filling and pairs perfectly when mixed with rice, so give this warm comfort food a try! [Ingredients] Sauce : Oil, Cooking wine, Minced garlic, Chili powder, Soup soy sauce, Crab extract, Salted shrimp, Salt Main Ingredients : Ground soy pulp, Pork rear leg meat, Kimchi, Onion, Green onion, Cheongyang chili pepper, Water #Gwichani #EasyRecipe #KoreanHomeCooking #busy_lazyy #SoyPulpStew #KongbijiJjigae #KimchiStewRecipe #PorkPulpStew #KoreanComfortFood #FillingMeal #QuickAndEasyMeals #SimpleCooking