Sundubu Jjigae (Korean Soft Tofu Stew)

• 6 dried shiitake mushrooms ↔ Substituir
• 2 tablespoons toasted sesame oil ↔ Substituir
• 3 oz pork (, cut into 1” (2.5 cm) strips (loin, tenderloin, or thin pork chop will work)) ↔ Substituir
• 3 tablespoons gochugaru ((Korean chili powder)) ↔ Substituir
• 1/4 large yellow onion (, diced) ↔ Substituir
• 3 cloves garlic (, minced) ↔ Substituir
• 1 tablespoon fish sauce ↔ Substituir
• 1/2 zucchini (, cut into 1/2” (1.3 cm) thick half moon shapes) ↔ Substituir
• 1/2 cup kimchi (, chopped (add any juices pressed out in the cutting process into the measuring cup)) ↔ Substituir
• 1/2 teaspoon salt ((or to taste)) ↔ Substituir
• 1 tube unpressed soft tofu (12 oz/350 g) (, or 3/4 block silken tofu, broken into large pieces) ↔ Substituir
• 1/4 pack (1.8 oz/50 g) enoki mushrooms ↔ Substituir
• 1/3 cup mixed frozen seafood ↔ Substituir
• 2 green onions (, chopped, for garnish) ↔ Substituir
• 1 large egg ↔ Substituir

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