Classic Korean style, in such a cold weather, there is a hot kimchi bean curd soup on the table, that is warm winter!
The tender tofu is slightly rinsed with water and cut into 2CM square tofu blocks.
Cut the pepper into small circles, cut the onion, and slice the garlic
Pour a small amount of cooking oil into the pot and cook until the ripening of the sixty-seven, add the garlic slices, burst the garlic, and add the kimchi and green peppers to stir fry.
Add the right amount of boiling water, which can be measured according to the container in which you cook the dishes. But not too little, otherwise it will work.
Add tofu, add soup, chili sauce, and the remaining kimchi soup in the bag to the pot, boil over high heat, cook for about 8-10 minutes, turn off the heat.
Put the stone pot on the gas stove and heat it. Put the cooked soup into the stone pot. If you don't have a stone pot, you can directly put it in the bowl. Finally, sprinkle with shallots and you can go to the table. The taste is super good!