Soft Tofu Stew – Properly Draining the Brine and Adding Dried Pollack Made the Broth Deeper

Steps

1. 1

   Split the soft tofu in half and drain in a strainer to remove the brine.

2. 2

   Mix cooking oil, sesame oil, and chili oil in a 1:1:1 ratio, 2 tbsp each.

3. 3

   Dry-toast the dried pollack strips and grind them.

4. 4

   Cut the pork neck into bite-sized pieces and slice the onion, zucchini, green onion, and Cheongyang chili peppers.

5. 5

   Heat the oil mixture in a pan and stir-fry the pork with minced garlic 1 tbsp, ginger powder, and cooking wine.

6. 6

   Once the meat is cooked and releases moisture, add the onion, zucchini, green onion, and Cheongyang chili peppers and stir-fry, then add gochujang, red pepper powder 4 tbsp, and doenjang and stir-fry.

7. 7

   Once the vegetables are cooked, add 500ml water, tuna fish sauce 2 tbsp, and the ground dried pollack, and bring to a boil.

8. 8

   Once boiling, add the soft tofu, mushrooms, and salted shrimp 1 tbsp, and when it comes to a rapid boil, add the egg.