STEP 1/9
Instead of rice, only those who want to eat tofu should mash a piece of tofu with their hands. Stir-fry tofu in a pan. Drain and stir-fry until the tofu crumble is golden.
STEP 2/9
Trim the vegetables for the soybean paste. Chop the potatoes, zucchini, onion, radish, and Cheongyang red pepper into small pieces. Put the cheongyang pepper at the end, so put it aside.
STEP 3/9
When the vegetables are finished, add 250ml of water and boil with 2 pieces of kelp and vegetables. (*Since I have a lot of vegetables, I put 400ml of water and boiled it, and I took out 150ml of water before adding soybean paste and red pepper paste.)
STEP 4/9
When the water boils in the pot, add 4 tablespoons of soybean paste and 2 tablespoons of red pepper paste (2:1 ratio). (* I used two kinds of soybean paste.)
STEP 5/9
When the vegetables are cooked, add Cheongyang red pepper at the end and boil it for another 1 to 2 minutes to complete the soybean paste.
STEP 6/9
Lettuce and chives are used for bibimbap. Cut both into bite-size pieces.
STEP 7/9
People who eat with rice.. Put rice in a bowl, put sliced lettuce and chives, and finally put the drained tuna on top.
STEP 8/9
Those who eat tofu instead of rice put the stir-fried tofu crumble in a bowl, and also put lettuce and leek tuna on top.
STEP 9/9
Lastly, if you put the soybean paste, it's done. You can add more soybean paste to suit your taste. If you mix the ingredients well, you're done! Tofu crumble and Gangdoenjang bibimbap go very well together.