Oyster Soft Tofu Rice Bowl (Skillet Dinner)

Method3 steps · about 20 min

1. 1

   Step 1: Heat oil (1 tbsp) in a skillet over medium low heat, add the onions (1/2 small) and chili flakes; stir-fry for 30 seconds. Add kimchi and baby anchovies and cook for another 2 minutes.

   Uses 1 tbsp oil · 1 tbsp Korean chili flakes (gochugaru) · 2 green onion (finely chopped) · 1/2 small onion (finely chopped) · 2/3 cup chopped sour cabbage kimchi · 3 tbsp dried baby anchovies

2. 2

   Step 2: Add 1 cup of water, tofu, oyster (8 oz), soy sauce (1 tbsp), dubanjang, oyster sauce (1 tbsp), and optional chilli; stir well and let them boil for 3-4 minutes over medium heat or until the oysters are fully cooked.

   Boil until oysters are fully cooked · 4 minUses 1 cup + 2 tbsp water · 1 pkg extra soft or silken tofu (16 oz) · 8 oz fresh oyster (cleaned) · 1 tbsp soy sauce · 1-1/2 tbsp dubanjang sauce · 1 tbsp oyster sauce · 1 red chili sliced (optional) · fried onion, chilli, kimchi and anchovy base

3. 3

   Step 3: Mix cornstarch (1 tbsp) in 2 tablespoon of water and pour into the skillet. Cook one more minute to thicken the sauce slightly. Serve hot over rice (4).

   Uses 1 tbsp cornstarch · 4 servings cooked rice · 2 tbsp water · cooked oyster and soft-tofu stew