Korean Stew and Stir Fry Paste / Bumbu Masak Korea

KOREAN SPICY STEW PASTE
Weight: 250 grams
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Bahan:
daging sapi, cabai kering, bawang bombay, bawang putih, daun bawang, garam, gula, rumput laut kering, ikan bonito kering, ikan teri kering, jamur, kecap asin, kacang kedelai, wijen hitam, minyak.
Ingredients:
grass-fed US beef, korean red pepper powder, onion, garlic, spring onion, salt, sugar, dried kelp, dried bonito flakes, dried anchovies, dried shitake mushroom, soy sauce, fermented soy bean paste, black sesame oil, and oil.
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Cara menggunakan bumbu jadi:
1. Rebus air dengan bumbu jadi
2. Begitu mendidih, masukkin daging atau seafood atau jamur
3. Tambah tahu, tunggu 1 menit, lalu coba kalau keasinan tambah air per sendok makan.
4. Kalau rasanya sudah pas, tambah telur supaya seperti di resto korea.
How to cook soondubu tofu using the paste:
1. Boil ½ cup of water and 2 tablespoon of paste in a pot
2. Once paste dissolves and soup boils, add meat/seafood/kimchi/mushrooms.
3. Let it boil for a minute, add soft tofu, break the tofu with a spoon,
4. Let it boil for another minute, taste it. If it is too salty, add water by spoonful.
5. Crack an egg on top and serve it immediately. Soondubu is best served hot.
To make it into kimchi jjigae, add extra kimchi on step 2
To make it into budae jjigae, assemble all ingredients in your pot ( veggies, meat, baked beans, canned meats, kimchi, noodles, and of course cheese on top ), add a few spoonful of paste around the pot, and pour water on the pot and let it cook.
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Penyimpanan:
1. Simpan di kulkas bisa tahan 1 minggu
2. Simpan di freezer bisa tahan 3 bulan
How to store:
1. Keep it in a fridge, it will last up to a week
2. Keep it in a freezer, it will last up to 3 months