⏱ 25 min 🔥 223 kcal 💪 16 g protein 🍃 3.3 g fiber 🍲 2 servings
Instructions
1 Shell and devein the shrimp, mince the garlic, dice the onion, cut tofu into large chunks.
2 Add oil to a pot, saute garlic and onion on medium heat for about 5 minutes.
3 Add gochujang and chili flakes, saute for another minute.
4 Add tofu and water, cover and cook for about 10 minutes.
5 Add the shrimp and cook for 3 minutes.
6 Add soy sauce, MSG, sesame oil, and egg. Turn off the heat, then cover for 5 minutes.
7 Top it with chopped scallions.
Tips
1 Make it vegan: leave out the egg and shrimp if you want to make it vegan.
2 The Korean red chili flakes will give the soup a bright red color and more spiciness in addition to the gochujang. Feel free to adjust the amount to your taste.
3 I added warm water to prevent the clay pot from cracking, but you can use cold water if you are using other pots.
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