Healthy Tofu Pancakes.
Broth & StewIngredients
- 1 block of tofu (sliced to approximately 1 cm thickness).
- 800ml of broth (made with dried shiitake mushrooms, kelp, etc.)
- 100 grams of beef.
- Arugula (also known as rocket) - 150g to 200g.
- Napa cabbage leaves.
- 1/2 onion.
- 1/4 carrot.
- 200g of Korean radish.
- 200g of Enoki mushrooms.
- 4 shiitake mushrooms.
- A small amount of chili peppers, green onions.
- Ingredients: 2 tablespoons gochugaru (Korean chili powder), 2 tablespoons gochujang (Korean chili paste), 4 tablespoons soy sauce, 2 tablespoons minced garlic, 0.3 tablespoon sugar, 1 tablespoon sesame oil, a pinch of black pepper.
Instructions
Using dried shiitake mushrooms and a broth packet, prepare 800ml of broth.
Cut the tofu into slices about 1 cm thick. Heat some oil in a pan and fry the tofu until golden brown on both sides.
Prepare all the vegetables – including Chinese chives, Napa cabbage, onion, carrots, Korean radish, and mushrooms – by cutting them into bite-sized pieces.
The beef should be patted dry with paper towels to remove excess blood before being mixed with the prepared marinade for seasoning.
Place slices of Korean radish at the bottom of the Jeon-gol pot, then layer on the prepared vegetables, mushrooms, and beef in that order.
Add the grilled tofu and remaining marinade to a pot containing 800ml of prepared broth.
Garnish with green onions and chili peppers, then bring to a boil and simmer until cooked through.