And of course the nutritious purple rice and rice barley tea...oh so healthy. I'm pretty sensitive to MSG and found that there was none in my spicy mushroom tofu soup.
Hubb on the other hand, is not a tofu guy, he had the kimchi and beef sizzler. It was so good that he didn't even want to share it with me. Okay, he allowed a small sample, and i must say it reminded me of claypot rice from back home, especially the burnt bits...yum!
A friend of mine loves cooking korean dishes and I begged her to give me her quick and delicious recipe for tofu casserole. With her permission, I'm posting it here to share with all:Ingredients:
1 tablespoon sesame oil
A tablespoon of chopped garlic
2 tablespoons Hot Pepper Paste (Gochujang)
2 tablespoons Hot Pepper Powder
1 bunch of enoki mushrooms (or shitake mushrooms or both!)
1 egg
About 7 oz of beef, chicken or veggie stock
1 package of tofu
Pour about 1 tablespoon of sesame oil into pot. Add garlic and sautee. Then drain the tofu and place into pot with 2 heaping tablespoons of hot pepper paste. Mix tofu up breaking it into bits and mixing with hot pepper paste. Add just enough beef stock to cover the tofu. Add 2 tablespoons of hot pepper powder for a more spicy flavor. Allow mixture to boil. Wash enoki mushrooms and cut off the ends. Add enoki mushrooms just at the end. Make sure to cover them in the stew. Then just before serving crack a egg into the mix. Serve over white rice.
1 tablespoon sesame oil
A tablespoon of chopped garlic
2 tablespoons Hot Pepper Paste (Gochujang)
2 tablespoons Hot Pepper Powder
1 bunch of enoki mushrooms (or shitake mushrooms or both!)
1 egg
About 7 oz of beef, chicken or veggie stock
1 package of tofu
Pour about 1 tablespoon of sesame oil into pot. Add garlic and sautee. Then drain the tofu and place into pot with 2 heaping tablespoons of hot pepper paste. Mix tofu up breaking it into bits and mixing with hot pepper paste. Add just enough beef stock to cover the tofu. Add 2 tablespoons of hot pepper powder for a more spicy flavor. Allow mixture to boil. Wash enoki mushrooms and cut off the ends. Add enoki mushrooms just at the end. Make sure to cover them in the stew. Then just before serving crack a egg into the mix. Serve over white rice.
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