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
- Soak the shiitake mushrooms in hot water until softened through, then thinly slice. Reserve the liquid.
- Heat oil in a large pot, sautè onion for a minute or two.
- Add your protein and saute until browned, then add the garlic and saute a minute or two longer.
- 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.
- Cover and cook 20 minutes over medium high heat until the vegetables are cooked through and tender, but not mushy.
- Add the sliced shiitake and spring onions and simmer covered for another 10 minutes. Add more water if needed.
- Remove from the heat, serve with steamed sushi rice and banchan.
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
- Soak the shiitake mushrooms in hot water until softened through, then thinly slice. Reserve the liquid.
- Heat oil in a large pot, sautè onion for a minute or two.
- Add your protein and saute until browned, then add the garlic and saute a minute or two longer.
- 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.
- Cover and cook 20 minutes over medium high heat until the vegetables are cooked through and tender, but not mushy.
- Add the sliced shiitake and spring onions and simmer covered for another 10 minutes. Add more water if needed.
- Remove from the heat, serve with steamed sushi rice and banchan.
