@thekoreanvegan: Hi there! For the #recipes featured in this video: Soondooboo Jjigae: 1/2 tbsp neutral oil 1/2 tbsp sesame oil 3 to 4 tbsp gochugaru 1/4 cup diced onion 2 scallion whites, chopped 1/2 cup diced zucchini 1/2 cup diced potato 2 cloves garlic, minced 2 tbsp soup soy sauce 3 cups vegetable broth 1 piece dashima (dried kelp) 3 to 4 tubes soon tofu 2 scallion greens, chopped . Add both oils to a medium dutch oven or ttukbaeggi (Korean earthenware pot) over medium heat. Add gochugaru and allow it to roast in the oil, until it begins to froth. Add onions, scallion whites, zucchini, potato, and garlic. Stir until the veggies are evenly coated and then deglaze the pot with soy sauce. Add the vegetable broth, together with dashima. Add the soon tofu and bring the pot to a boil. Reduce heat to medium low and let it took for about 15 minutes, until potatoes are tender. Garnish with scallion greens before serving with a bowl of rice. Enoki Mushrooms: Mix together 2 tbsp potato starch, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp ground turmeric, 1/4 tsp black pepper. Dredge your mushrooms in the dry mixture and then fry them in a little oil. #koreanfood #soondooboo #enokimushroom #storytime

Joanne L. Molinaro (이선영)

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Wednesday 17 April 2024 00:49:36 GMT