Hi Soo Shin Hepinstall?s Tofu and Vegetable Stew Recipe

Name: Hi Soo Shin Hepinstall?s Tofu and Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 6 Tbs. toenjang, or to taste; 1 kelp strip, about 1 inch by 6 inches long, optional; 1/4 lb. pyogo or shiitake mushrooms, thinly sliced; 5 cloves garlic, crushed and finely chopped; 1 lb. medium-firm bean curd, sliced into 1x1 1/2x 1/4-inch pieces; 1 lb. napa cabbage, cut into 1x1 1/2-inch-long pieces; 1 lb. sweet Korean radish or Japanese daikon, peeled and sliced into 1x1 1/4x 1/4-inch pieces; 1/2 lb. summer squash, or hobak, sliced into 1x1 1/2x 1/4-inch pieces; 2 large Korean green onions or 4 scallions, white and pale green parts only, cut diagonally into 1/4-inch-long pieces; 1 hot green Korean pepper or jalapeno, seeded, deribbed and cut diagonally into 1/4-inch-long pieces; 1 hot red Korean pepper or 1/2 red bell pepper, seeded, deribbed and cut diagonally into 1/4-inch-long pieces; 1 Tbs. sesame oil

Servings: persons

3 cups water
6 Tbs. toenjang, or to taste
1 kelp strip, about 1 inch by 6 inches long, optional
1/4 lb. pyogo or shiitake mushrooms, thinly sliced
5 cloves garlic, crushed and finely chopped
1 lb. medium-firm bean curd, sliced into 1x1 1/2x 1/4-inch pieces
1 lb. napa cabbage, cut into 1x1 1/2-inch-long pieces
1 lb. sweet Korean radish or Japanese daikon, peeled and sliced into 1x1 1/4x 1/4-inch pieces
1/2 lb. summer squash, or hobak, sliced into 1x1 1/2x 1/4-inch pieces
2 large Korean green onions or 4 scallions, white and pale green parts only, cut diagonally into 1/4-inch-long pieces
1 hot green Korean pepper or jalapeno, seeded, deribbed and cut diagonally into 1/4-inch-long pieces
1 hot red Korean pepper or 1/2 red bell pepper, seeded, deribbed and cut diagonally into 1/4-inch-long pieces
1 Tbs. sesame oil

1
Pour water in large deep skillet with domed cover.
2
Add toenjang, and stir to dissolve.
3
Add kelp, if using, mushrooms and garlic.
4
Bring to a boil over medium-high heat.
5
Place bean curd, cabbage, radish and squash in skillet in pinwheel pattern.
6
Cover, bring to a boil and cook about 10 minutes.
7
Place green onions and peppers evenly between other ingredients, and cover again.
8
Cook for several seconds, or until green onions and peppers become fragrant and colors turn bright.
9
Cook stew no longer than 15 minutes total.
10
Drizzle sesame oil over ingredients just before removing from heat.
11
Serve immediately.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups water, 6 Tbs. toenjang, or to taste, 1 kelp strip, about 1 inch by 6 inches long, optional, 1/4 lb. pyogo or shiitake mushrooms, thinly sliced, and more.

Yes, Hi Soo Shin Hepinstall?s Tofu and Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hi Soo Shin Hepinstall?s Tofu and Vegetable Stew

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