These one-pot wonders are doing me a whole lot of good! My first attempt making Sundubu Jigae (Korean Soft Tofu Stew) was a great success, using homemade veggie stock, gochuchang, chili flakes, korean soybean paste, a wee bit of oligo syrup and some kimchi juice... basically all the korean products I have on me 😌And the konnyaku was a brilliant touch! I had meant to transfer it to a bowl but realized how well-placed the ingredients are in the mini wok itself, so eating straight out of it was a no-brainer too. I gotta say for 1-2 person servings, this @greenpanmy mini wok is a game changer. Thanks to my v-brother @iyliagordon for inspiring this dish and for constantly sharing all your great vegan finds!