Clear and Refreshing Shrimp-Fermented Tofu Stew
Clear and Refreshing Shrimp-Fermented Tofu Stew
Shrimp-Fermented Tofu Stew
A hearty stew made with shrimp paste for a refreshing and delicious flavor.
Stew Ingredients- 1 block Tofu (approx. 300g)
- A little Onion
- A little Carrot
- 1 stalk Green Onion
- 2 pieces Dried Kelp (Kombu)
Seasoning- 1 Tbsp Fermented Shrimp Paste
- A pinch of Black Pepper
- 1 Tbsp Soy Sauce
- 4 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 1 Tbsp Fermented Shrimp Paste
- A pinch of Black Pepper
- 1 Tbsp Soy Sauce
- 4 Tbsp Gochugaru (Korean Red Pepper Flakes)
Cooking Instructions
Step 1
First, slice the tofu into bite-sized pieces, about 1.5cm thick. Arrange the tofu neatly at the bottom of a pot, ensuring they don’t overlap too much. This helps maintain the tofu’s shape during cooking.
Step 2
Thinly slice the onion and cut the carrot into half-moon shapes. Chop the green onion diagonally. Neatly arrange the prepared vegetables on top of the tofu in the pot. Adding colorful vegetables makes the stew look more appealing.
Step 3
Pour 2 cups (about 400ml) of water into the pot and add the two pieces of dried kelp. It’s important to remove the kelp once the water starts boiling to prevent the broth from becoming too strong and to retain its refreshing taste. Bring the water to a boil over high heat, then remove the kelp once it boils.
Step 4
Once the broth is boiling, add the seasoning ingredients: gochugaru, fermented shrimp paste, and soy sauce. The fermented shrimp paste adds a savory depth, while soy sauce contributes color and a rich flavor. Feel free to adjust the amount of gochugaru to your preference. Let it simmer over medium heat for about 5 minutes to allow the flavors to meld.
Step 5
Finally, add a pinch of black pepper for aroma. Once the stew is fully cooked, carefully ladle it into serving bowls. Enjoy this delicious stew with a bowl of hot rice! It’s also fantastic served over rice, so don’t hesitate to try that.
