Tested Recipe with Slight Adjustment Adapted from www.koreanbapsang.com
1 packet x 300g tofu (cut into ½-inch slices)
1 spring onion (sliced diagonally)
¼ medium onion (sliced)
200g king oyster mushroom (sliced)
1 red chilli (sliced diagonally)
1 green chilli (sliced diagonally)
2 tbsp gochugaru (Korean hot pepper flakes)
1 tsp gochujang (Korean hot pepper paste)
2 tbsp light soy sauce
2 tsp liquid from salted shrimps
1 tbsp corn syrup
1 tbsp chopped garlic
1 cup water
2 tbsp extra virgin sesame oil
½ tsp toasted white sesame seeds
- Combine all of the braising liquid except the extra virgin sesame oil.
- Spread the onion slices at the bottom of a clay pot. Arrange the tofu on top, and then pour the braising liquid over. Bring it to a boil, and then reduce the heat to medium. Cook for about 5 minutes.
- Add the remaining vegetables, and drizzle the extra virgin sesame oil over. Continue to boil for 5 more minutes. Sprinkle with the toasted white sesame seeds.