![]() ![]() Feel free to adjust according to your heat preference. My hot sauce is made of fermented scotch bonnet peppers so half a teaspoon was already quite intense. If using fresh peppers, add together with the vegetables. ![]() I used hot sauce because I didn’t have Korean green chili pepper. Notes: You can use any seasonal veggies in lieu of sayote, such as green papaya, zucchini, or carrots. Serve immediately and enjoy with rice or Soju or both. Serve with chopped green onions and sesame seeds, and drizzle toasted sesame oil.ĩ. Add hot sauce, mix well, then gently add the tofu. Mix well, partially cover, and let simmer until vegetables are almost tender.ħ. Lower heat, add soybean paste, soy sauce, and sugar. Add 1 cup of the mushroom soaking liquid and 2 c water and cook uncovered until it boils.Ħ. Add garlic and cook for one minute, until fragrant.ĥ. Let cook for 5 minutes to brown the vegetables a bit, making sure not to burn them.Ĥ. Add potatoes, sayote, and mushrooms and mix to coat with the oil. While onions are sweating, drain the mushrooms, setting aside the soaking liquid. In a pot on low heat, add oil and sweat the onions with a pinch of salt for 10 minutes. ![]() Add the cheonggukjang and break it up with a spoon in the stew. Add fish sauce (or salt) and stir well with a spoon. Cover and cook for 20 minutes over medium high heat. Soak mushrooms in 1.5 c hot water for 15 minutes.Ģ. Add kimchi and kimchi brine (if used) and 4½ cups water. Sesame seeds, toasted sesame oil (option)ġ. A post shared by Me & My Veg Mouth pcs dried mushroomsģ-4 potatoes, diced (equivalent of 1 cup)ġ piece sayote, diced (equivalent of 1 cup)ģ c water (or 2 c water and 1 c mushroom soaking liquid)ġ tube of silken tofu, sliced into 1/2-inch discs ![]()
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