 |
1. Mix 2 Tbsp gochujang, 1 Tbsp red pepper powder, 2 Tbsp brewed soy sauce, 1/2 Tbsp rice wine, a little sesame oil, a little minced green onion and garlic, and 1/4 cup anchovy broth to make the seasoning sauce. 2. Cut onion into large pieces and line the bottom of a hot-pot pan with them, lay 1 block of tofu cut 0.5 cm thick on top, and season the tofu lightly with salt and pepper. 3. Top the tofu with 2-3 shiitake mushrooms cut lengthwise, spoon the sauce from step 1 evenly over it, pour in another 2/3 cup anchovy broth and cook over medium heat. 4. When the liquid has cooked down until just a little remains, serve on a plate. |
