IronBagMan's Sundubu Naengchae
A cold dish where spicy chili oil and tangy sauce harmonize with silky sundubu.
Ingredients needed 2 servings
Recipe
Cooking tips
- Cut the sundubu along the package's seam and slice it underwater to keep a clean shape.
- Heating chili oil too long may cause it to turn pale and burn, so turn off the heat as soon as it gets hot.
- It's perfect for using up leftover sundubu to easily make a sophisticated Chinese-style side dish or snack at home.
Recommended for
- For those who want to make a unique and special dish with leftover sundubu.
- For those looking for a refreshing drinking snack that's sweet, sour, and spicy with a kick.
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