Oyster Soft Tofu Rice Bowl (Skillet Dinner)
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0
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Unrated
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course, Lunch, Dinner
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Cuisine
Korean
Oyster Soft Tofu Rice Bowl (Skillet Dinner)
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This soft tofu rice bowl with oyster and kimchi makes a great one skillet dinner. Simmer in a simple spicy sauce and serve over rice.
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Ingredients
- 1 tbsp neutral cooking oil generic cooking oil
- 1 tbsp gochugaru Korean chili flakes
- 2 green onion finely chopped
- 1/2 onion finely chopped, small
- 2/3 cup kimchi sour cabbage, chopped
- 3 tbsp dried anchovies baby size
- 1 cup water 2 tbsp
- 1 silken tofu 16 oz, extra soft, packaged
- 8 oz oyster cleaned, fresh
- 1 tbsp soy sauce
- 1-1/2 tbsp dubanjang sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 red chili optional, sliced
- 4 cooked rice by servings
Instructions
- Heat oil in a skillet over medium low heat, add the onions and chili flakes; stir-fry for 30 seconds. Add kimchi and baby anchovies and cook for another 2 minutes.
- Add 1 cup of water, tofu, oyster, soy sauce, dubanjang, oyster sauce, cornstarch, and chili; stir well and let them boil for 3-4 minutes over medium heat or until the oysters are fully cooked.
- Mix cornstarch in 2 tablespoon of water and pour into the skillet. Cook one more minute to thicken the sauce slightly. Serve hot over rice.
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