Spicy Soft Tofu Stew with Mandu
4 Bibigo Beef & Vegetable Mandu
½ pack (6 oz) silken tofu
1 cup Korean dashi/ beef broth
2 tsp sesame oil
⅓ cup sliced kimchi
3 oz sliced beef
2 tsp red chili pepper flakes
1 tsp minced garlic
¼ cup sliced onion
½ pack Enoki mushroom
2 fresh Shitake mushroom
1 tsp salt
1 tbsp chopped scallion
- Heat a small pot over medium-high heat. When the pot is hot, add sesame oil, garlic, and onion. Stir fry until onion is translucent and garlic is fragrant.
- Add beef and cook until the meat is lightly caramelized. Then add kimchi, red chili pepper flakes, salt, and Shitake mushrooms, and stir to mix well.
- Place Bibigo Beef & Vegetable Mandu, Enoki mushroom, and tofu in big chunks on top. Pour in the broth and bring to a boil. Continue to cook for 5-6 minutes.
- Remove from heat and top with scallions to serve.