Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Thick Soybean Paste Stew (Gangdoenjang) - Mashing Tofu In Makes It Nutty and Rich
- Cook time
- 20 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Dice the zucchini and onion, mince the cheongyang chili pepper, and mash the tofu while squeezing out as much moisture as possible
Heat 1T perilla oil and 1T cooking oil in a clay pot, add 1T minced garlic, zucchini, and onion, and sauté gently over low heat
When the vegetables become translucent, add 2T doenjang and 1T gochujang and stir-fry
Pour in 200ml water, and when it comes to a boil, add the mashed tofu and minced chili, then simmer on low heat for 10 minutes
Ad
You might also like
Gochujang Anchovy Stir-fry, Tossing in a Cooked Sauce Without Corn Syrup Makes It Just Right and Not Cloying
요리왕비룡 Korean Food Cooking
Sukyuk Boiled Pork - Simmering with Asian Pear and Doenjang Leaves Zero Gamey Odor
요리왕비룡 Korean Food Cooking
Stir-Fried Shiitake Mushrooms, Using Only Salt and Perilla Oil Instead of Soy Sauce Really Brings Out the Aroma
요리왕비룡 Korean Food Cooking
Seasoned Dried Pollack Strips, Tossing While the Sauce Is Still Hot Made the Seasoning Just Right
요리왕비룡 Korean Food Cooking
Stir-fried King Oyster Mushrooms: Just One Spoonful of Oyster Sauce Makes It Taste Like Meat
요리왕비룡 Korean Food Cooking