Korean Soybean Sprout Stew
This spicy stew features soybean sprouts as the star, with tofu and optional pork in a broth seasoned with Korean chili flakes and soup soy sauce. The sprouts release a clean, refreshing liquid that balances the heat of the gochugaru. Tofu soaks up the broth and provides a soft contrast, while the pork adds savory depth. Finished with green onion and minced garlic, it is a straightforward home-style stew known as a hangover remedy.
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Instructions
- 1
Sauté pork briefly in a pot, then add water and bring to a boil.
- 2
Season with chili flakes, soup soy sauce, and garlic.
- 3
Add soybean sprouts, cover, and boil 5 minutes.
- 4
Add tofu and simmer 2 more minutes.
- 5
Top with green onion and serve.
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