Serves 1
Directions
- 1蔥花、豬絞肉下鍋爆香，釋出油脂與肉香。
- 2加入蒜末、韓國粗辣椒粉、醬油與糖拌炒均勻。
- 3最後加入香油炒香後放涼，分裝放冷凍保存。
- 4想吃的時候，拿一塊湯底出來兌水加熱。
- 5加入豆腐、豬肉片以及韓式泡菜，全部丟下去煮滾即完成。
Ingredients
- 1 碗 蔥花
- 1 碗 豬絞肉
- 1 碗 蒜末
- 1 碗 韓國粗辣椒粉
- 1 碗 醬油
- 1 碗 糖
- 1 碗 香油
- 豆腐 (optional)
- 豬肉片 (optional)
- 韓式泡菜 (optional)
- 水 (optional)
- 白飯 (optional)
Equipment
炒鍋湯鍋碗
Tips
- 可以看個人口味再加點調味料或食材
- 食用時可配碗白飯
- 網友建議可以加個蛋
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