Ingredients: 10 oz Kimuchi: Pickled Chinese cabbage with red pepper 3 oz chopped pork or ground chicken 10 oz soybean sprout 7 oz velvet-stemmed agaric 1 block (3/4 pound) tofu 2 tablespoons soybean paste Directions:1. Wash soybean sprout. Cut root of velvet-stemmed agaric and wash. Cut the tofu into 8 equal pieces. 2. Pour 1 cup water in earthen pot and heat. 3. As soon as water comes to boil, put pork or chicken. When water comes to boil again, take away harshness. 4. Put soybean sprout, velvet-stemmed agaric, tofu and kimuchi and add soybean paste. 5. Simmer for a while. |