Quick and easy Recipe

One of the most popular Korean stew that is well-known by all. A great dish to have on a rainy day with a bowl of fresh white rice.

Ingredients you need:

• Soy sauce (Korean soup-based soy sauce or normal kikoman soy sauce)
• Korean chili powder/ flakes (Gochugaru)
• Korean or Japanese chili oil
• Minced garlic (buy it from the Asian grocer store)
• Prawns, squid, clams (seafood)
• Spring onion
• Enoki mushroom
• 1 or 2 eggs (depends on your preferences)
• Dashida powder
• Korean silken tofu

How do we make this?

• In a pan or a ceramic stone bowl, add a spoonful of minced garlic while you’re on medium heat.
• Once the minced garlic is slightly cooked (not burnt), add your chosen seafood and stir fry it slowly.
• Depends on how spicy you’d like the stew to be, add in the Korean chili powder/ flakes and chili oil.
• Add in a spoonful or 2 soy sauce and some dashed powder, then continue to stir the pot/ pan until the mixture starts looking slightly sticky and sweaty.
• When your seafood is halfway cooked, add in hot boiling water to your pot/ pan
• Add in the silk tofu (in chunks, which you can crush it with your hands) and some enoki mushroom to your soup.
• Put the lid one and let it sit for another 6 to 8 minutes with small heat.
• If you are a huge fan of eggs, you can crack one egg to your soup while it’s cooking slowly.

Once your soup’s done, crack an egg, add some more enoki mushroom, then sprinkle some spring onion and chili power to complete your soup! Perfect to eat it with a bowl of warm rice in a wintery weather.