Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Jjamppong, Proper Thawing Makes It Fresh Without Any Fishy Smell
- Cook time
- 25 min
- Difficulty
- 2 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Rinse the mixed seafood twice in water to thaw, soak the wood ear mushrooms, and prepare the green onion, onion, cabbage leaves, bok choy, and minced garlic.
Heat 3T cooking oil in a pot, then add green onion, onion, minced garlic 2T, dark soy sauce 2T, gochugaru 4T and stir-fry until slightly charred.
Add 1.2L water, cabbage leaves, wood ear mushrooms, oyster sauce 3T, and chicken stock 3T.
Once the broth develops flavor, add the mixed seafood and bok choy and boil for 5 minutes.
Add a pinch of salt and a pinch of pepper to finish.
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