Sundubu Jjigae or Soft豆腐GydF4y2Ba炖recipe that is so easy to make and so delicious that my husband told me it’s almost as good, if not better than the ones at the restaurant! I would have never imagined that Sundubu Jjigae would become so popular with non-Koreans. I always thought that it was unfortunate how Tofu got such a bad wrap for being a healthy but bad tasting food. I wanted to tell those people that it’s because you just don’t know how to make good tofu and cook it in a tasty way. Anyway, I was so surprised to see Sundubu (Soft Tofu) Jjigae as the most requested dish from my readers in my recent survey of “What should I cook next?” And this wasn’t even in my list of choices! Well, I should have known…
在我们附近开业的第一个豆腐餐厅几年后，我的丈夫在没有这个jjigae的情况下不能去一个星期。很多次，当我们在讨论去吃晚餐的地方时，我的女儿和我最终与我的丈夫争论..“没有!!!不是再次豆腐的房子!!!“有时我的丈夫会给我的女儿买一顿愉快的饭菜，以便他可以去他的修复。这些主人总是如此理解。多年来，尽可能想象，她已经学会了享受它 - 可能不是她爸爸。GydF4y2Ba
如果你去过韩国豆腐餐厅,你probably have seen all the different variations of Sundubu Jjigae – plain or original (which is usually just tofu alone), beef, pork, seafood, combination of meat and Kimchi.. the list goes on and on. But in order to really experience the authentic taste, you first need to find a recipe where just the tofu alone will taste good enough. Once you have the basic recipe figured out, then you can easily add any ingredients and they will naturally enhance the flavor even further.
Sundubu Jjigae（软豆腐炖）GydF4y2Ba
Time: 7 min Yields: 3 Tbs of sauce
Sundubu Jjigae Yangnyeom的成分（양념）GydF4y2Ba
- 2T+ 1 tsp of Korean red chili powder (고추가루 gochugaru)
- 1Tsoy sauce
- 1吨蒜末GydF4y2Ba
- 1/2茶匙糖GydF4y2Ba
- 1茶匙牡蛎酱（굴쏘스）GydF4y2Ba
- 1/4 TSP海盐GydF4y2Ba
- 1 T米林或缘故GydF4y2Ba
- 2吨植物油GydF4y2Ba
- 捏黑胡椒GydF4y2Ba
杨妮通常意味着韩国的“调味或香料”，但它也可以指明调味品或酱汁。在这种情况下，酱油可能是最准确的翻译。这产生约3吨的炎热酱，足yabo电子游艺以制作3-4批Sundubu Jjigae。您可以在冰箱中保留任何剩下的酱汁几周。GydF4y2Ba
Directions
1。GydF4y2Ba将所有干燥和湿成分混合在碗中除油外。GydF4y2Ba下图显示了它之后的辣椒酱之后。GydF4y2Ba
2。在中等高温下酱油罐中加热油。GydF4y2BaAdd gochu yangnyeom (chili sauce)into pot and stir regularly to prevent the mixture from burning. Stirring will also make sure the oil gets mixed in completely with the chili powder mix. Stir for 3 to 4 minutes until the sauce looks like below. Set aside.
成分s for Sundubu Jjigae
- 1包（11盎司）额外的软豆腐（순두부sooncubu）GydF4y2Ba
- 1 T Gouchu Yangnyeoom for Sundubu Jjigae（上面制备的辣味酱）GydF4y2Ba
- 1/2 C water
- 1/2 tsp salt
- 1 TSP Guk Kanjang（국간장韩国酱油汤） - 见GydF4y2Ba知道你的酱油GydF4y2Ba
- 1/2 TSP剁碎的Saewoojeot（새우젓） - 发酵虾GydF4y2Ba
- 1茶匙鱼酱（멸치젓myulchijeot） - 发酵凤尾鱼酱GydF4y2Ba
- 1吨切碎的葱GydF4y2Ba
- 1蛋(optional)
Directions
1。Open soft tofu pack and add to the clay pot (if you have one. if you don’t, you can use a small pot instead). Add enough water (about 1/2 C) to fully cover the tofu.分手豆腐GydF4y2Bainto smaller pieces with a spoon.
Oops.. the expiration date says April 1st…But since the package has not been opened, I decided to open it and taste it. It was still good! So I just went ahead and used it. Nobody got sick so no worries… By the way, how can you tell if a tofu is still fresh enough to eat? First smell it, fresh tofu will almost smell like nothing but spoiled tofu will smell a little sour. Opened tofu packages spoil pretty quickly (within a few days) so use it up quickly and always smell and closely examine package tofu before you use it. Firm tofu that is packaged with water will turn yellow around the edges and also start to feel slimy if it has gone bad.
2。GydF4y2BaStir 1 T of the gochu yangnyeom (chili sauce) to the pot。Add additional salt, guk kanjang, saewoojeot and fish sauce to really complete the flavor. Start cooking the jjigae on medium high heat and once it starts to boil, turn heat to low. Let it simmer for 7-10 minutes. Take it off the heat and bring it to the table. Add green onions and crack one egg and drop it into the pot while it’s still bubbling. Depending on your personal taste, you can break up the egg to have it cooked completely or let the egg stay whole in the jjigae if you enjoy eating soft boiled eggs. This is how my husband likes to eat his egg and it is certainly a treat to have a soft boiled egg surprise in your jjigae.
成分s
Sundubu Jjigae Yangnyeom的成分 - 制作3汤匙酱 - 只需要1汤匙GydF4y2Ba
- 18.GydF4y2BaGGydF4y2Ba韩国人red chili powder(고추가루 gochugaru, 1 tsp = 3g)
- 1GydF4y2BaTbspsoy sauce
- 1GydF4y2BaTbsp蒜末GydF4y2Ba
- 1/2tsp糖GydF4y2Ba
- 1GydF4y2Batspoyster sauce(굴쏘스)
- 1/4tsp海盐（贸易商乔's）GydF4y2Ba
- 1GydF4y2BaTbsp米林或缘故GydF4y2Ba
- 2GydF4y2BaTbspvegetable oil
- 1GydF4y2Ba捏GydF4y2Bablack pepper
成分s for Sundubu Jjigae
- 11GydF4y2Baoz额外的软豆腐（순두부sundubu）GydF4y2Ba(1 pack = 11 oz)
- 1GydF4y2BaTbspGochu yangnyeom为Sundubu JjigaeGydF4y2Ba（上面准备的辣椒酱）GydF4y2Ba
- 1/2cup水GydF4y2Ba
- 1/2tsp盐GydF4y2Ba
- 1GydF4y2BatspGuk kanjang(국간장 korean soy sauce for soup – see Know your Soy Sauce)
- 1/2tsp剁碎的saewoojeot.GydF4y2Ba（새우젓 - 发酵虾）GydF4y2Ba
- 1GydF4y2Batspfish sauce(멸치젓 myulchijeot – fermented anchovy sauce)
- 1GydF4y2BaTbspchopped green onions
- 1GydF4y2Ba蛋GydF4y2Ba(optional)
说明GydF4y2Ba
How to make Chili Seasoning Sauce (Gochu Yangnyeom)
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将所有干燥和湿成分混合在碗中除油外。GydF4y2Ba
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在中等高温下酱油罐中加热油。将Gochu Yangnyeoom（辣椒酱）加入锅中，并定期搅拌以防止混合物燃烧。搅拌3至4分钟，直至酱汁如下所示。搁置。GydF4y2Ba
制作Sundubu Jjigae（软豆腐炖）GydF4y2Ba
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Open soft tofu pack and add to the clay pot (if you have one. if you don’t, you can use a small pot instead). Add enough water (about 1/2 C) to fully cover tofu. Break up tofu with a spoon, into smaller pieces.
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将1汤匙Gouchy yangnyeom（辣椒酱）搅拌给锅。添加额外的盐，ugk kanjang，雪松和鱼酱。GydF4y2Ba
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开始在中高温上烹饪jjigae，一旦开始沸腾，将热量变为低。让它煮7-10分钟。GydF4y2Ba
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Take it off heat and bring it to the table. Add green onions and crack one egg and drop it into pot while it’s still bubbling.
提示和票据：GydF4y2Ba
营养信息：GydF4y2Ba
变化GydF4y2Ba
- 泡菜风味 - 用豆腐加入约3-4吨切碎的yabo电子游艺泡菜。自泡菜相当咸，调整盐和酱油和其他鱼类酱汁。这是我的联系GydF4y2BaKimchi Sundubu Jjigaepost.
- 肉味 - 用豆腐加入约3吨切片牛肉（yabo电子游艺炖肉）或切片猪肉（肩部）。煮几点少，以确保所有的肉都完全煮熟。GydF4y2Ba
- seafood flavor – add any combination of fresh shrimp, clams, fish egg or oysters with the tofu.
- mushroom flavor – add a handful of sliced shitake, white or oyster mushrooms
- 组合 - 添加上述成分的任何组合，它都会味道好！只需记住将调味料添加到增量金额，以确保它不会变得过于咸。GydF4y2Ba
Also a great recipe for college students or singles to have because once you have the yangnyeom made, the rest is so easy and quick that it would take no time and very few ingredients to make it. So I hope you enjoy this wonderful gluten free, meatless, low fat, high protein dish that’s both delicious and filling. Also, please try the different variations and find your own favorite combination. Would love to hear what your favorites are!!!
对于大学生GydF4y2Ba
最近,当我访问我的女儿在她的学校, I made a batch of the gochu yangnyum (3T) + fish sauce(3 t) + gook kanjang (2 T) + salt (1 1/2 t) and also bought her few packets of the sundubu. She was able to make the sundubu jjigae with just the yangnyeom at her dorm and she said it came out great. I think she said she increased the amount of the yangnyeom a bit since there was no other ingredients to add. So kids, the next time you visit home, make a batch of the yangnyeom and bring it back with you to your dorm!
哇这是如此美好易做。非常感谢食谱。yabo电子游艺关于你的大学生注意事项，制作大批湾杨玉+粉碎片+ Guk Kanjang + Saewoojeot是一个坏主意，然后冻结它再次感谢，爱你的网站。GydF4y2Ba
No, I think freezing it would be fine – although I’ve not done it myself. I def. have stored it in the fridge for many weeks. Thank you!
谢谢你的食谱。它是非常美味和易于遵循的。GydF4y2Ba
yay!! So happy that you found it easy to make. Thanks for the 5 stars!
I have never left a comment on a recipe before in my life (despite using dozens), but just had to on this one!!! This is the BEST soondubu jiggae recipe I have ever tried, and it tastes the most restaurant-like. I put in some pork and shrimp with the tofu and had great feedback from my picky family. Thank you so much for sharing this!
Oh wow Claire!! That means sooo much to me – thank you so much for taking the extra time and effort to leave me this lovely comment. And so happy that your family enjoyed it. It’s hard to make things restaurant-like without using a lot of artificial flavors so this is such an awesome review. Enjoy and stay safe!
Anyway I could omit the Chili to make it kid friendly? Thanks. New to your site and love how detailed you are
嗨！yes, of course, you can just omit the chili powder. It should still taste quite good without it. If you want, you can also not use the oyster sauce which will make a little less tasty but healthier. Instead try adding some onions, zucchini and shitake mushrooms or shitake mushroom powder. Oh and add a little more soy sauce or salt then because oyster sauce also makes it saltier. Thank you for appreciating my work!! Makes it all worthwhile…
yummy
Thank you!
这是我的favorite! Thank you for your recipe.~^^ Near Insadong, I once had 순두부찌개 that had tofu on top and all the chili mixture – maybe chili oil? – at the bottom of the bowl. Do you know how to make that version of sundubu, by any chance? It was the best bowl I’ve ever had. Thanks for any guidance you can offer!
Hmm..I have not had any 순두부찌게 near insadong so I don’t know exactly which one you are talking about but it sounds like maybe you can separately boil the tofu with broth or water, then in a different pot, add seasoning with the oil at the bottom of the pot and then transfer the hot tofu+liquid on top? Did it have any other ingredients besides the chili oil? Also, my guess is they are using some MSG..?? That always makes it tasty just not very healthy…hope this helps! Thanks for asking.
我很晚才回复，对不起！谢谢你这个信息，我会尝试这个并留出味精。我在安鲁站附近吃的日光浴湖有多于辣椒油，但我不确定包括的内容。这非常可口！GydF4y2Ba
I tried to make this as written with the saewoojeot and all. I wish I had read the comment where it’s not a necessary ingredient, because I just couldn’t end up eating the finished dish with the image of the saewoojeot in my head…LOL I’m not the most adventurous eater when it comes to animal products. I am happy that the yangnyum makes a bunch. I’m going to try this again next weekend minus the saewoojeot
Haha, I know what you mean.. in a way I’m desensitized because we eat it so much and I grew up with it but I TOTALLY understand what you mean. I try not to look at it too closely..:)) yes, yes, saewoojeot is def. not a necessary ingredient. It just adds that extra flavor that some Koreans may miss but it will still taste good without it. You can just add a little fish sauce instead if you feel something is missing. Please let me know how it turns out for you next weekend!! Thanks so much for commenting! Happy Easter!
我喜欢的每一个小斑点就是“是一只眼睛？哦，我打赌那是一个眼睛，我在我的砧板上切碎了眼睛胆量。这种食物中有虾的眼睛。“aaaaahhhhh !!!!GydF4y2Ba
HAHAHA! That’s too funny~~
哦，我的上帝！！我很高兴我发现了这个食谱......现在我的使命将找到所有的成分......I live in Saudi Arabia now, finding some western products is almost impossible, so getting all these ingredients together (or a version of them ) may take some time, but will be worth it in the end.
我很幸运，足以花6个月居住在韩国工作，我完全痴迷于此食物。这是我在吉安斯滑雪场的一天后最喜欢的一餐。当我用我可以提出的成分时，我会告诉你我如何去GydF4y2Ba
很高兴你快乐!!我希望你能找到成分。您也可以替代米林的干雪利酒 - 只要米林有点甜，就会添加一点点糖。让我知道是否有一些你找不到的东西 - 我可以帮助你。祝你一切顺利，谢谢你的反馈！GydF4y2Ba
转发了此关注GydF4y2Ba跳舞一个人的观众 -GydF4y2Baand commented:
Making this for lunch today with Andrew Min for our Manna Meal @ Spelman! Looking forward to it!!
I used this recipe and it all turned out fantastic. Thank you very much. Is there any variation of this recipe with ramen noodles? If so, when do you add the ramen noodle during the cooking process?
Thank you so much for the feedback!! I have not tried it with ramen noodles but should be good with it. You should cook the ramen noodles separately in water (al dente) and drain then add it last minute before serving. Ramen noodles soak up fluid and also get too mushy if left in soup too long. Good luck!
Great recipe! Just wanted to ask if I wanted to make 18 cups for an entire day, what would the be the amounts for each ingredient to be increased? Thank you!
嗨！..嗯......食谱我总共生产了大约2杯，所以我认为你可以将所有东西乘以9并获得18杯。GydF4y2Ba
与我在线找到的其他Sooncubu Jjigae食谱看起来很简单！亚博PT电子我将在本周尝试制作它，你能告诉我一个食谱的仆人有多少份？谢谢！GydF4y2Ba
嗨！非常感谢询问！我不知道我没有在这篇文章中拥有服务信息。一包11盎司豆腐将喂给1个非常饥饿的人（如我丈夫）或2〜3个普通人yabo电子游艺。食谱应该在完成时产生大约3杯豆腐炖。享受〜GydF4y2Ba
嗨，我需要你的帮助......我去了一家韩国餐厅，他们送到了这个豆腐外面，品尝了优秀的。GydF4y2Ba
It’s basically a big square cube of soft tofu and had some reddish sauce poured over it and a sprinkling of teppa. The sauce tasted a little salty and a little spicy. I kept asking the owner for the name of the sidedish and he only said it’s called dubu (which means tofu). Needless to say, I could not find any recipes online since dubu is just an ingredient.
您认为您是否可以分享此菜的配方和名称？GydF4y2Ba
Soft tofu is usually served with yangnyumjang (양념장) which has many variations. I actually have a post dedicated to this –//www.exponene.com/2012/09/29/korean-sauces-ii-yangnyum-jang/。我打赌你品尝的酱是非常接近我的基本咸和辛辣的杨妮jang（食谱在帖子中）。您可能想要调整糖和红辣椒粉品尝并添加TEPPA（대파？）而不是葱。请尝试一下，看看它是否靠近你品尝的东西。And I’m afraid there’s no actual name to the dubu side dish you tasted other than ‘dubu’.. Let me know if you still have questions..Thanks for stopping by!
我今天刚刚做了这个午餐，这很好吃！我省略了发酵的虾（没有在家中有任何东西），并使用大蒜粉不是碎大蒜（我的部分超懒惰），但它仍然味道鲜美。多么伟大的快餐烹饪想法！谢谢！GydF4y2Ba
yes, fermented shrimp can be omitted. And I use garlic powder as a substitute all the time so glad you found an easier way. Thanks for your comment!!
谢谢你分享Sooncubu Jjigae配方，我喜欢你使用预制辣椒酱的简单方法，我把酱儿送给我的女儿，喜欢软豆腐，她令人兴奋，她现在可以自己制作炖菜, many thanks, and here’s the link to my post:http://www.highdesertgarden.com/2013/03/soft-tofu-stew-soondubu-jjigae.html
非常感谢！我知道..你可以保持酱汁，然后随时使用它吗？很高兴听到你的女儿很激动！希望它对她好起来！GydF4y2Ba
its hard to find korean spices here. where can i order online?
I’m not sure where you are located but within the US, hmart is one site I know that you can order Korean spices from. Hope this helps! thanks for stopping by.
TIS原始VER的大谢谢e食谱！寻找韩国辣汤/炖茶是ez n快速烹饪n jus今天发现tis今天〜prev，我只能找到其他变化wh是加入海鲜，但由于我对他们有过敏，所以从来没有能力尝试..GydF4y2Ba
BTW煮熟的晚餐Jus现在，我只会省略e saewoojeot /发酵虾，因为它不可用，但添加1个鸡蛋n新鲜的蘑菇。GydF4y2Ba
damn yummy!! – but dunno y e oringinal ver remind mi of Singapore chilli crab paste..
很高兴你发现我的柔软豆腐炖美味！当然，你可以省略发酵的虾，并使用一些鱼酱。谢谢你停下来！GydF4y2Ba
How do you make the soup thicker? I’ve noticed restaurants like BCD in Los Angeles makes their broth thicker and I have no idea how they do that. When I make it, my soup always seems thin, nothing close to how BCD makes their soup.
I know what you mean by how some restaurant broth is thicker – honestly, I’m not totally sure but my guess is that they prob. make some powder mix of dried shrimp, dried anchovies and dried sea kelp and add that in. You can also prob. add some onion and garlic powder to the mix. Good luck!
I made your soondubu jigae today for dinner and it was so good.I love that it’s not burn-your-tongue spicy, but had just the right amount of heat for those who can’t eat anything too hot. That gochu yangnyum is awesome! I think I can eat just that and rice mixed together. I bought guk kanjang and it really does have a different flavor! Guk kanjang is more intense, whereas jin kanjang tastes sweeter and less salty. Thank you and your unnie for this recipe.
So happy to hear that you liked it!! I know.. I am just like you – I can’t handle foods that are too spicy and I feel like after a while you can’t really taste any other flavor once your tongue becomes numb from the spiciness. Yup – and I love how the gochu yangnyum stays fresh in the fridge for weeks! Enjoy and thanks for your comments!
这是Sooncubu Jigae的梦幻般的食谱！非常感谢你的分享。GydF4y2Ba
Thank YOU for your feedback! Enjoy!
如果我用新鲜的辣椒用辣椒碎片/混合成糊状物吗？我似乎无法在我附近找到辣椒粉。谢谢你的伟大的食谱，我有一次，从那以后一直想要更多=）GydF4y2Ba
I don’t see why not. It may not have the same exact flavor but its worth a try. You can also try using red pepper chili flakes (the ones you sprinkle on pizzas) – i think that may be pretty close. Love to hear how it turned out!
Ooh, I did that once. I would not recommend it unless you like things extra spicy. Those chili flakes you get for pizzas are primarily the seeds whereas chili powders are the whole roasted & dried pepper. You get more flavor and less heat from the powder. Vice versa for the pepper flakes.
Also, I think the roasting/drying process of Korean red chili powder is different from western versions. It will have a different taste and color (western ones are smokier tasting, I think, and less vibrant red) if you don’t use the Korean version.
你绝对是正确的！种子真的确实增加了额外的热度，没有太多的味道。韩国辣椒是晒干的，然后刚刚制成粉末，所以它真的没有任何烟雾。非常感谢您的经验和知识！GydF4y2Ba
谢谢！I just made this and it was the best jjigae I’ve ever made. Finally something that tastes like the restaurant. Just a couple questions, is the oyster sauce the same or different from Chinese oyster sauce? And how long can the saewoojeot keep for? I have a really old unopened jar in the fridge (maybe 2+ years) – should I throw it out? I bought a new jar because I wasn’t sure if it was still good.
Do you have a recipe for doenjang jjigae also?
谢谢！I just found this blog and really appreciate the detailed explanations!
谢谢你这么多!很高兴你喜欢这个配方。The oyster sauce is basically the same as the Chinese version so you can use whatever you have. Saewoojeot was a way for Koreans to preserve the shrimps when there was refrigeration available. In the fridge, it should keep for 2-3 years but you will notice that it will become more liquid which is actually then called Saewooaekjeot. “aek” means liquid. The top layer may have turned a more yellowish color and I usually scrape this layer off before I use it. If you want to keep it fresh longer, just freeze it. Because of the high salt content, it will not really freeze which means you don’t have to defrost before you use it. Good luck!
我从几家食谱中做了♥，但这是最好的。亚博PT电子양념很棒。我拥有所有的成分（即使是正确的酱油，以及在制作kimchi时使用的멸치멸치）。我最后加入了大约yabo电子游艺十几个冷冻的虾。承认这一点令人尴尬，但我自己吃了整个碗，这太好了！GydF4y2Ba
I know.. I have tried making 순두부찌게 several ways too, I even tried some of those instant 양념 that you buy from the store. But it just did not do it for me. So happy to hear that you like it. Shrimp sounds yummy. I will have to try that myself. Thanks so much!
谢谢你这么多!I was going to request if you could do the recipe for 순두부, but decided to look at your archive before asking, and it was there! I love 순두부 찌게, and I have been wanting to learn how to cook it.
我喜欢这道菜的是，它也是yabo电子游艺如此。GydF4y2Ba
是的，我也......我喜欢有甜美的蝴蝶的侧面菜肴（如醋的黄瓜）或像孔羚或豆芽纳米（豆芽）的非辣菜肴。我应该发布那些......谢谢！GydF4y2Ba
嗨，GydF4y2Ba
我很想知道我是否可以使用坚实的豆腐？我的韩国祖母使用坚定或软，但我经常看到她的使用公司。只是想知道......不要等待尝试食谱^ _ ^GydF4y2Ba
嗨，GydF4y2Ba
Sure, you can use firm tofu. It will just have a more chewy texture than the silky, soft tofu. Every brand’s firm tofu is different anyway so go ahead and use it – especially if you like what your grandmother makes. I would advise against using extra firm tofu because that’s really a bit too firm to make a tofu jjigae (in my opinion). Love to hear how it turns out for you!
Hi there, I’ve been scouring the internet looking for a recipe for spicy tofu soup! I’m Chinese but I love jigae and I don’t want to use any of the recipes on sites like epicurious or allrecipes because I wanted a real Korean recipe by a real Korean person! I have a few questions:
- 对于“红辣椒粉”，你知道我是否可以使用韩国辣辣椒酱，甚至印度红辣椒粉？GydF4y2Ba
- 对于“沟侃王”我可以使用普通的kikkom酱油或中国黑酱油（更厚的一致性和更集中） - 如果不能推荐品牌或张贴瓶子的照片？GydF4y2Ba
– is “saewoojeot” absolutely necessary? will just the fish sauce do (I have fish sauce)
非常感谢！GydF4y2Ba
咪咪GydF4y2Ba
嗨咪咪！我很高兴你找到了我的网站，我喜欢你问这些精彩的问题 -GydF4y2Ba
for red chili powder: using spicy chili paste but it will make the jjigae thicker and heavier in taste. it won’t taste bad but just not what it’s supposed to taste like. I’m not too familiar with Inidan red chili powder but as long as it is pure chili powder (and no other spices added), it should work ok. Korean red chilis do have a sweetness to them that’s not always present in other chilis but you can certainly give it a try. perhaps you can use a combination of Indian red chili powder and red pepper flakes if you don’t have the Korean version.
for guk kanjang：我确实在我的“k个成分”部分上有一张照片。推荐古克侃王，但不是绝对必要的。Kikkoman Soyce应该罚款，它只不会有独特的韩国风味Guk Kanjang。您可以通过添加更多的鱼酱来补偿它。GydF4y2Ba
saewoojot不是绝对必要的。你肯定可以用鱼酱。GydF4y2Ba
我知道不是每个人都可以访问这些韩国成分，所以我很想听到你对食谱的改变进行管理。请逐步添加酱油和鱼酱，介于两者之间。祝好运！GydF4y2Ba