This is a simple yet authentic rendition of Korean tofu stew. I used to eat this every day at a well-known restaurant.
I befriended a woman who worked there and she gave me the recipe. It's extremely versatile. Small chunks of meat or seafood may be added.
It's thick and delicious in the winter, and it can be either mild or highly spicy.
I've seen some American-style recipes for this dish online. They may be good, but this one is authentic.
Ingredients
1 teaspoon of vegetable oil.
1 teaspoon of Korean chili powder
2 Tbsp ground beef (optional)
One tablespoon Korean soy bean paste (doenjang)
1 cup water.
Add salt and pepper to taste.
1 (12 ounce) box of Korean soon or soft tofu, drained and sliced.
1 egg
1 teaspoon of sesame seeds.
1 green onion, chopped.
Directions
In a large saucepan, warm the vegetable oil over medium heat. Mix in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, uniformly browned, and no longer pink.
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