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Korean Tofu Seafood Stew

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

    15mins

  • Cooking

    10mins

Less Than 30 mins Asian Food Seafood Vegetable Lunch Dinner

What you’ll need

Ingredients

  • Shell-less cooked shrimps 3 pieces
  • Green onions 20g
  • Tofu 1 block
  • Korean glass noodle 30g
  • Korean kimchi 20g
  • A head of Baby Chinese cabbage
  • An Egg

Seasoning

  • Lee Kum Kee Korean Spicy Sauce 150g
  • Lee Kum Kee Premium Oyster Sauce 5g
  • Lee Kum Kee Soy Bean Sauce 20g

Made with
Lee Kum Kee products

Convenience Sauce, Soup Base, Japanese and Korean Range

Korean Spicy Sauce

Oyster Sauce

Premium Oyster Sauce
Soy Bean Sauce

Cooking and Dipping Sauce

Soy Bean Sauce

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.

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