Haemul sundubu-jjigae (Spicy soft tofu stew with seafood) | Angela needs food | Umami

Name: Haemul sundubu-jjigae (Spicy soft tofu stew with seafood) | Angela needs food | Umami
Ingredients: ¼ cup gochugaru (Korean hot pepper flakes); 2 teaspoons toasted sesame oil; ¼ teaspoon ground black pepper; 1 tablespoon vegetable oil; 2 garlic cloves, minced; ¼ cup (about 1 ounce) chopped onion; 1 large king oyster mushroom (or ½ cup of any mushrooms), chopped; 1 large green onion (dae-pa) or 2 green onions, the white part and green part separated and chopped; 2½ cups anchovy kelp stock (or vegetable stock, or beef or chicken broth); 2 tablespoons fish sauce (or salt to your taste); 2 tubes soft tofu (or 22 ounces silken tofu); 2 to 3 large deveined shrimp in the shell, rinsed; 6 fresh shucked or shucked frozen oysters, rinsed; 4 to 6 fresh mussels, cleaned and rinsed; 2 eggs

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रेसिपी Angela Zhou द्वारा Angela needs food से।

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Ingredients

¼ cup gochugaru (Korean hot pepper flakes)
2 teaspoons toasted sesame oil
¼ teaspoon ground black pepper
1 tablespoon vegetable oil
2 garlic cloves, minced
¼ cup (about 1 ounce) chopped onion
1 large king oyster mushroom (or ½ cup of any mushrooms), chopped
1 large green onion (dae-pa) or 2 green onions, the white part and green part separated and chopped
2½ cups anchovy kelp stock (or vegetable stock, or beef or chicken broth)
2 tablespoons fish sauce (or salt to your taste)
2 tubes soft tofu (or 22 ounces silken tofu)
2 to 3 large deveined shrimp in the shell, rinsed
6 fresh shucked or shucked frozen oysters, rinsed
4 to 6 fresh mussels, cleaned and rinsed
2 eggs