Korean Spicy "Beef" & Vegetable Stew

Ingredients

• 3 dried shiitake mushrooms
• 1 tbsp oil
• 1 onion, roughly chopped
• 200 grams of mock-beef (or tofu) in bite-sized chunks
• 4 cloves of garlic, sliced
• 4 cups water
• 1 large carrot, roughly chopped
• 1 small zucchini, roughly chopped
• 1 tbsp Korean hot pepper flakes (gochugaru), less if you prefer it less spicy
• 1 tbsp soy sauce
• ½ tbsp sesame oil
• 1 tsp salt
• 3 spring onions, roughly chopped

Method

1. Soak the shiitake mushrooms in hot water until softened through, then thinly slice. Reserve the liquid.
2. Heat oil in a large pot, sautè onion for a minute or two.
3. Add your protein and saute until browned, then add the garlic and saute a minute or two longer.
4. Add the water to the pot along with the carrot, zucchini, gouchugaru, salt, soy sauce, and seasame oil and some of the reserved shiitake stock.
5. Cover and cook 20 minutes over medium high heat until the vegetables are cooked through and tender, but not mushy.
6. Add the sliced shiitake and spring onions and simmer covered for another 10 minutes. Add more water if needed.
7. Remove from the heat, serve with steamed sushi rice and banchan.