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How to Assemble your own Korean Stew

Maggie Zhu
  • 30 minutes
  • Serves 2 to 4

INGREDIENTS

1 cup

Fish tofu

1 cup

Carrot

2

Green onions

2 cups

Mushrooms

1/2

/ 539 g) block soft tofu, soft

4 cups

Chicken stock

1 tbsp

Soy sauce

1 1/2 tbsp

Gochujang

1 tsp

Sugar

2 tbsp

Peanut oil

1 cup

Napa cabbage kimchi

1 tbsp

Japanese sake

1 to 2 cups aburaage (Japanese fried tofu, or regular deep fried tofu)

3 tablespoons doenjang (Korean fermented soybean paste)