Mr Sun is finally back at work! After disappearing for the whole of last week, he has returned with a vengeance these 2 days. It has been Hot HOt HOT. The weather in Melbourne is so erratic that I reckon it must be a "she". It's impossible to predict her mood swings. She can be bright and sunny in the day but when night falls, she's unforgivingly cold and harsh. But she's finally warming up with temperatures rising to the thirties (this week at least) so it's time for me to start looking for summer recipes! I definitely won't be cooking this stew again anytime soon. :)
Ingredients- 3 hotdogs
- 1 packet of assorted Japanese mushrooms (enoki, oyster, shitake, trumpet)
- 1 block of silken tofu
- Kimchi (bought from Asian Grocer)
- Spring onions
- Bean sprouts
- 2 eggs
- 3 tablespoons of Gochujang
- 2 teaspoons of Knorr chicken powder
Directions
1. Cut the mushrooms, tofu, spring onions and hotdogs into smaller pieces and place them all into a pot
2. Add Gochujang, chicken powder and enough water to cover all the ingredients to the pot and bring it to a boil
3. Once it's boiling, turn the heat down and give it a gentle stir
4. Add in the eggs and continue to stir gently for 1-2 minutes for the eggs to be cooked and it's done!
It's a simplified version as I omitted the rice cakes and noodles which are usually added. It isn't as spicy as we wanted it to be because I didn't have any red pepper powder and for some reason, it doesn't taste like the ones we've had in Korean restaurants. Mr Tan said it could be MSG and there's no need for it to taste like the ones in the restaurants so long as it suits our taste but...I want it to taste like what we've had in the restaurant! What am I missing?
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