Stir-fried taro with gochujang

 

[Ingredients for 2 servings]

- 6 taro roots

- 1 white leek

- 1/3 pack shimeji mushrooms

- 1/2 deep-fried tofu

- 1 clove garlic

- 1/2 tablespoon sesame oil

<Seasonings>

- 2 teaspoons miso

- 1 teaspoon gochujang

- 1 tablespoon mirin

- A pinch of salt

[Directions]

1. Peel the taro root and parboil. Slice the white leek diagonally, and remove the stems from the shimeji mushrooms and separate them into small florets. Cut the deep-fried tofu into 1cm thick slices. Finely chop the garlic.

2. Add the sesame oil and garlic to a frying pan, heat, and once fragrant, stir-fry the white onion. Once the white onion has softened, add the shimeji mushrooms and deep-fried tofu and continue to stir-fry.

3. Once the ingredients are cooked, add the <seasoning> ingredients. Once they are well combined, turn off the heat, add the taro cut into 1cm thick pieces and mix.