材料
- 150 g shiitake mushrooms, halved
- 37 1/2 g sesame oil
- 15 g garlic, minced
- 125 g doenjang (Korean soybean paste)
- 300 g onion, diced
- 300 g potato or sweet potato, diced
- 2250 ml water
- 50 ml Yondu
- 300 g zucchini, diced
- 300 g firm tofu, cubed
- 5 g gochugaru (Korean chili flakes)
- Scallions and fresh chili, for garnish (optional)
- 300 g shiitake mushrooms, halved
- 75 g sesame oil
- 30 g garlic, minced
- 250 g doenjang (Korean soybean paste)
- 600 g onion, diced
- 600 g potato or sweet potato, diced
- 4500 ml water
- 100 ml Yondu
- 600 g zucchini, diced
- 600 g firm tofu, cubed
- 10 g gochugaru (Korean chili flakes)
- Scallions and fresh chili, for garnish (optional)
- 600 g shiitake mushrooms, halved
- 150 g sesame oil
- 60 g garlic, minced
- 500 g doenjang (Korean soybean paste)
- 1200 g onion, diced
- 1200 g potato or sweet potato, diced
- 9000 ml water
- 200 ml Yondu
- 1200 g zucchini, diced
- 1200 g firm tofu, cubed
- 20 g gochugaru (Korean chili flakes)
- Scallions and fresh chili, for garnish (optional)
作り方
- Heat the sesame oil in a large pot over medium heat. Add the mushrooms and garlic and cook for 2 minutes.
- Stir in the doenjang and cook for 1 minute. Add the onion, potato, water and Yondu.
- Bring to a boil and cook for about 10 minutes, until the potato is nearly tender.
- Add the zucchini, tofu and gochugaru and cook for 5 minutes more, or until the vegetables are tender.
- Garnish with scallions and fresh chili if desired. Serve with rice on the side.
|
