100 g Beef brisket; or other
200 g Tofu
50 g Zucchini
2 Dried shiitake mushrooms;
-soaked
2 Capsicums; green
1 Capsicums; red
1/2 tb Sesame oil
1/3 ts Sugar
2 c Rice stock; water from
-which rice was washed
Sauce:
3 tb Soybean paste
1 ts Red pepper powder
3 tb Sea tangle stock
A stew made of sea tangle and rice stock, soybean paste
(doenjang), tofu, and assorted vegetables.
Cut tofu into 2 cm cubes. Cut zucchini and soaked shiitake
mushrooms into bite-sized bits. Set aside. Chop green and red
peppers. Set aside. Slice beef into bite-sized bits. Heat sesame
oil in a pot. Add beef. Stir-fry quickly.
Add the sauce. Stir-fry. Add rice stock and bring to a boil.
Simmer for 5 minutes.
Skim off fatty residue from the surface. Add zucchini and shiitake
mushrooms. Return to a boil and simmer for 4 minutes. Add green
and red peppers. Return to a boil and simmer for 3 minutes. Add
1/3 ts sugar and remove from heat.
