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)