Steps

1. Finely chop 10g garlic and 10g ginger. 【Tip!】 Aroma is very important, so always use fresh garlic.
   🕒 06:48
2. Finely chop 50g long green onion. Thinly slice the green part of the long green onion to taste for garnish.
   🕒 07:26
3. Add 1 tbsp JOYL "MSG(Ajinomoto) Roasted Sesame Flavored Oil" and 1 piece beef fat to a frying pan and melt.
   🕒 08:15
4. Add 180g ground pork and beef, spread it out over high heat, and fry until fragrant and browned.
   🕒 08:52
5. Add the finely chopped garlic and ginger, then reduce to medium heat.
   🕒 10:46
6. Add 1 tbsp doubanjiang and 1/2 tbsp miso, and fry thoroughly until fragrant, being careful not to burn. 【Tip!】 Frying doubanjiang and miso brings out their aroma and enhances their umami.
   🕒 11:16
7. Add 200cc water and 2/3 tsp MSG(Ajinomoto), then mix and simmer. 【Tip!】 Using MSG(Ajinomoto) instead of Chinese soup allows the umami of the meat to be felt more clearly.
   🕒 13:49
8. Add 2 tsp soy sauce, then neatly add 350g firm tofu sideways and cut into 16-32 pieces.
   🕒 15:34
9. Cover and simmer over low heat for 10 minutes.
   🕒 16:39
10. After simmering, add 50g long green onion, and if the liquid has reduced, add an additional 50cc water.
    🕒 17:25
11. Turn off the heat, add the slurry made by mixing grouped [A] 1 tbsp sake and [A] 2 tsp potato starch, and mix thoroughly. 【Tip!】 Turning off the heat when adding potato starch prevents it from becoming gelatinous and ensures a uniform thickening.
    🕒 17:54
12. Garnish with the green part of the long green onion and drizzle with JOYL "MSG(Ajinomoto) Roasted Sesame Flavored Oil" to finish.
    🕒 18:55
13. Bring to a boil over high heat and simmer down. 【Tip!】 Simmering over high heat sets the flavor and allows the tofu to absorb the taste deeply.
    🕒 19:14