🔔 Korean squash bean powder stew. (1T=rice spoon)
1 Korean squash (650g), 150g shiitake mushrooms, 35g green onions, 1 green chili pepper, 2T raw soybean powder, 300ml water, 1T minced garlic (6g), 1T myeolchi aekjeot, 1T Korean style soy sauce, ⅓T salt (3g), 1T sesame oil.

✨ Korean squash bean powder stew. (Refer to the video for detailed recipe.)
1. Slice Korean squash, green onions, shiitake mushrooms, and green chili peppers.
2. Add 2T raw soybean powder to Korean squash and mix. 3. Add 300ml of water, 1T (6g) of minced garlic, 1T of myeolchi aekjeot, 1T of Korean style soy sauce, and 1/3T (3g) of salt to a pot, close the lid, and boil over high heat.
4. When it boils, add Korean squash. Close the lid and boil over high heat.
+ When it boils, reduce the heat to low and cook for 10 minutes.
5. Add enoki mushrooms, green onions, and green chili peppers, close the lid, and boil over high heat.
6. When it boils, open the lid and cook over high heat for 1 minute.
7. Turn off the heat and sprinkle 1T of sesame oil.

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