default-banner
1

Korean Tofu Seafood Stew

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    10mins

What you’ll need

Made with
Lee Kum Kee products

How to make it

  1. Soak the Korean glass noodles in water thoroughly for later use.
  2. Mix and cook the sauce ingredients in a pot until boiling. Cook over medium heat and add baby Chinese cabbage and Korean glass noodles. Cook for about 2 minutes.
  3. Reduce the heat to low and add the remaining ingredients - diced tofu, shrimps, green onion and kimchi. Cook overed a high heat until they are cooked. Add a freshly cracked egg and ready to serve.

You May Also Like

Local street style curry food

Hong Kong Style Curry Street Food

  • Difficulty
Time 20 mins   
Like 1
Air Fryer XO Fish Paste in Honey

Air Fryer XO Fish Balls in Honey

  • Difficulty
Time 25 mins   
Like 12
Asparagus Salad with Sesame Oil

Asparagus Salad with Sesame Oil

  • Difficulty
Time 10 mins   
Like 55