Ingredients:
Serving size: 2 adults
1/2 lbs of protein of choice (I used “shabu shabu beef” from Costco)
1 soft tofu pack (I use the one from Pulmuone)
1/4 onion, chopped
2 scallions, chopped (keep the roots, the white part, and the green part separate)
1 tbsp minced garlic
1-2 tbsp of gochugaru (depending on your family’s spice tolerance)
1 tsp salt
1 tbsp soy sauce for soup
1 tsp sugar
1 tbsp sesame oil
1 tbsp oyster sauce
1 egg, optional
mushrooms, optional
1 Korean zucchini, chopped, optional
1 seafood stock coin or 1.5 cups of dashi stock optional
1.5 cups of water
** For the kids’ version, I added 1/4 tsp of Goghugaru.
Directions:
1. Preheat your pot over medium heat and add 1 tbsp of oil of choice. When the pot is heated, add your chopped scallions (only the white part,) minced garlic and chopped onions. Saute for 5 minutes over medium low heat.
2. When fragrant, add 1-2 tbsp of gochugaru (Korean red pepper flakes,) sesame oil, soy sauce and salt and saute for another minute. Add your meat and saute everything together until the meat is fully cooked.
3. Add 1.5 cups of water and 1 seafood stock coin OR 1.5 cups of dashi stock.
4. Boil everything together on medium heat for 15 minutes. Add your ingredients of choice (I added mushrooms and Korean zucchini) and tofu.
5. Cook on low heat until all ingredients are fully cooked. Crack an egg and cook until desired.
6. Garnish with chopped scallions (green part) and add more salt / sugar depending on your preference. Serve with rice and enjoy!
