Ingredients:
Driedkelp10 grams,potato1 piece,tofu1 small block, whitemushroom2 pieces,zucchinihalf a piece,red pepper1 piece,mung bean sprouts30 grams,
Seasonings: rinsed rice water (rinse the rice and then soak it in water to make the water turn white), 1 green onion, several garlic cloves, Korean sweet chili sauce, Korean fermented soybean paste,red pepperpowder
Steps:
1. Dice the potato and tofu, slice the mushrooms, zucchini, red pepper, cut the green onion into segments, chop the garlic, soak the kelp.
2. Pour the rinsed rice water into a pot, add the fermented soybean paste and sweet chili sauce, stir well.
3. Add the soaked kelp to the pot, cook for 10 minutes.
4. Sequentially add the potato, mushrooms, tofu, and cook for a few more minutes.
5. Add the mung bean sprouts, zucchini, red pepper.
6. Add the green onion segments, chopped garlic, and red pepper powder, stir well, then turn off the heat.