Ong Choy with Fermented Bean Curd
Ingredients: Ong Choy, Garlic, Ginger, Red Chili Pepper, Fermented Bean Curd · 30 min cook time · 118kcal · ~₩10,200
Ingredients
1lb Ong Choy, 3cloves Garlic, 0.5oz Ginger, 0.5개 Red Chili Pepper, 3cubes Fermented Bean Curd, 1tsp Sugar, 1tbsp Cooking Wine, 1꼬집 White Pepper, 1tsp Salt, 1tbsp Oil
Instructions
1. Trim the root ends of the ong choy and discard them. Pinch the stems until flat and tear the ong choy into smaller, desired lengths by hand, ensuring both stems and leaves remain together. Lay them with stems and leaves aligned.
2. Soak the torn ong choy in a large bowl of clean water for 3-5 minutes. After soaking, drain and rinse the ong choy one more time, holding the aligned stems to easily clean the leaves.
3. Smash, peel, and mince 3 cloves of garlic. Slice 0.5 oz of ginger into thin strips. Cut off the stem of half a red chili pepper, slice it horizontally, discard the core and seeds, then cut into thin strips.
4. In a bowl, combine 3 cubes of fermented bean curd, 1 tsp of sugar, 1 tbsp of cooking wine, and a bit of white pepper. Smash the fermented bean curd and mix well to form a paste.
5. Bring roughly 5 cups of water to a boil in a wok over high heat. Add 1 tsp of salt and 1 tbsp of oil to the boiling water, stirring to dissolve the salt.
6. Blanch the ong choy in the boiling water. Cook until just tender, then remove and set aside to drain.
Source: Watch the original video