[Eng] 비건 레시피 Vegan Recipe: 5분 같은 미역국 ... 그런데 이제 들깨를 곁들인- Korean Vegan Seaweed Soup

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh adds protein and fiber, while chickpeas are cost-effective and nutritious.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, and canola oil is a more affordable option.

Soak the seaweed in water. At the same time, cut the tofu and spicy pepper.

Mix the minced Cheongyang pepper with minced garlic, soy sauce, and a little water.

In a pot, lightly heat sesame oil and stir-fry the soaked seaweed.

Once the moisture from the seaweed is gone, add a spoonful of soy sauce and stir-fry lightly, then add water and bring to a boil.

Once boiling, add the mixed seasoning.

Reduce the heat to medium and add the perilla powder, stirring to combine. Adjust seasoning with salt as needed.

Gently add the tofu and bring to a boil on high heat. Once boiling, turn off the heat and let it cool slightly.

Before serving, boil it once more and enjoy.

Cooking Techniques

Spice Level:

Dietary

Allergens