Fast forward several years, I find myself being a wifey and mama making this for my family… Oh how times have changed🥰
Makes: 2-3 servings
INGREDIENTS
1/4 cup oil
2 TBSP gochugaru
4 cloves garlic, minced
3-4 mussels
4 large shrimps, peeled and devein
2 TBSP low sodium soy sauce
2 TBSP fish sauce
1-2 TBSP sugar
3 cups water
11-22 oz silken tofu (1 pack is 11 oz)
3 shiitake mushrooms, discard stem and cut into slices
1 jalapeno, cut into slices
2 eggs
Scallion, garnish
INSTRUCTIONS
1. Heat up 1/4 cup of oil. Once it gets hot, cook 2 TBSP gochugaru and 4 cloves of minced garlic for 1 minutes.
2. After 1 minute, add your mussels and shrimp. Get them nice and coated in the spices.
3. Then add 2 TBSP soy sauce, 2 TBSP fish sauce, 1-2 TBSP sugar, mix and then add 3 cups of water.
4. Bring this to a boil then reduce your heat to medium-low and cook for 2-3 minutes
5. After 2-3 minutes, add your silken tofu, mushrooms and jalapeños. Let this cook for another 4-5 minutes
6. After 4-5 minutes, crack in 1 or 2 eggs and turn off heat. Garnish with scallion and enjoy
*note:
– I used shiitake mushrooms but you can use your mushroom of choice. Enoki mushrooms always works great in this.
– if you have a lower spice tolerance, you can skip the jalapeños or de-seed them
– You can substitute your shrimp and muscles with pork belly, spam, beef, chicken or keep it vegetarian and not add any meat.
– Remember to taste test and adjust to your preference
– you can use 1 or 2 packs of tofu. 1 pack is 11 oz
– If you like a lot of tofu in your stew or plan to make this vegetarian, then use 22 oz tofu
– silken or soft tofu works best for this dish but it’s your food bby, if you like hard or firm tofu, you do you😎
– you can also use sesame oil instead of vegetable oil
#shorts
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