gochujang stew with scallops, tofu, and mizuna

gochujang stew with scallops, tofu, and mizuna

• ingredients: bay scallops, tofu, mizuna, garlic, ginger, red onion, spring onion, red pepper, gochujang, red pepper flakes, chicken broth, sesame oil

• ~1 tsp minced ginger
• 4 cloves minced garlic
• 1/2 small red onion
• 1/2 red pepper, sliced small
  
• 3 spring onions, white and green parts separated
• big bunch of mizuna, chopped stalks and leaves separated
• ~2 cups bay scallops (frozen from TJ)
• ~1/2 brick tofu, cut up
  

• cook ginger, garlic, red onion, white spring onion parts, mizuna stalks, red pepper
  
• add mizuna leaves, cook down a little
• add 32 oz (1 box) low-sodium chicken broth
• add 2 big spoonfuls gochujang and 1 spoonful red pepper flakes
• simmer and stir for 15-20 minutes
• add frozen scallops, return to simmer
• add remaining spring onion (green parts)
  
• (optional) add extra vegetables (e.g. swiss chard and snowpeas)
• simmer for 5 minutes
• drizzle sesame oil, taste, add more gochujang if necessary
  
• add tofu
• simmer for 5 minutes
• eat with noodles or rice!