(yield 2-3) 100g kimchi, drained 8 pieces meat mandoo 8 pieces sticky rice stick I medium potato, cut 1″ cubes 1 box tofu, cut 1″ thick slices 1 Korean fish cake, optional Sauce 1/2 – 1 tbsp Korean hot pepper 1 tsp sugar 1/2 tbsp light soy sauce Kimchi sauce from packet 2 clove garlic, grated 300ml – 400ml water 1 piece 5cm long dried kelp, optional
Method:
1. Sauté kimchi and potato with 1/2 tsp sesame oil for 2 minutes 2. Arrange rice stick and mandoo in the pot. Add kelp, water and kimchi sauce then bring to boil 3. Lower heat and simmer for 10 minutes fill potato and rice stick soften 4. Add fish cake and tofu then continue to simmer for another 5 minutes 5. Drizzle some sesame oil, chopped spring onion, sesame seeds and serve immediately
2 Comments
The recipe , enjoy ☺️
Ingredients
(yield 2-3)
100g kimchi, drained
8 pieces meat mandoo
8 pieces sticky rice stick
I medium potato, cut 1″ cubes 1 box tofu, cut 1″ thick slices
1 Korean fish cake, optional
Sauce
1/2 – 1 tbsp Korean hot pepper
1 tsp sugar
1/2 tbsp light soy sauce
Kimchi sauce from packet
2 clove garlic, grated
300ml – 400ml water
1 piece 5cm long dried kelp, optional
Method:
1. Sauté kimchi and potato with 1/2 tsp sesame oil for 2 minutes
2. Arrange rice stick and mandoo in the pot. Add kelp, water and kimchi sauce then bring to boil
3. Lower heat and simmer for 10 minutes fill potato and rice stick soften
4. Add fish cake and tofu then continue to simmer for another
5 minutes
5. Drizzle some sesame oil, chopped spring onion, sesame seeds and serve immediately
Ohhhhhh my 🤤