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Korean Tofu Seafood Stew

  • Difficulty
  • Serves
  • Preparation

    15mins

  • Cooking

    10mins

What you’ll need

Made with
Lee Kum Kee products

How to make it

Soak the Korean glass noodles in water thoroughly for later use.
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.
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.