Enoki Mushrooms and Soondooboo Jjigae #koreanfood

To make the enoki mushrooms, stir together 2 tablespoons of potato starch, 1 teaspoon garlic powder, 1 tsp onion powder, 1/4 tsp ground turmeric, 1/4 tsp black pepper. Coat your mushrooms with the dry mixture and fry them up in a skillet.

For the soondooboo jjigae, you can buy my book or check out this older recipe:

https://thekoreanvegan.com/kimchi-soondooboo-chigae/

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of The Best Cookbooks of 2021 by The New York Times and The New Yorker among others.

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