Dalsaedeopbap

• 1 kgTofu (Drain as much water as possible)
• 800 gShrimp (Cleaned and prepared)
• 0.5Korean green onion (Use just a little)
• 8Eggs
• 240 gMozzarella cheese
• 3 tbspSoy sauce
• 1.5 tbspOyster sauce (1–2 tbsp according to taste)
• 2 tbspMirin
• 0.25 tspBlack pepper (A pinch)
• 1.5 tbspCooking oil
• 1.6 kgCooked rice

1. 1

   Clean the shrimp in advance, then crack 8 eggs into a bowl and beat well to make an egg wash.

2. 2

   Drain the tofu in a strainer, then press it with paper towels to remove as much moisture as possible.

3. 3

   Heat cooking oil in a pot, add the thinly sliced Korean green onion, and sauté for 30 seconds to 1 minute until fragrant; then add the tofu and cook while crushing it.

   30 seconds1 minute
4. 4

   Add the prepared shrimp, beaten eggs, soy sauce, oyster sauce, mirin, black pepper, and mozzarella cheese.

5. 5

   Cook slowly over medium-low heat, stirring occasionally in large sweeps so everything cooks evenly.

6. 6

   Once the moisture from the tofu and shrimp has mostly evaporated and the eggs are fully cooked, serve over rice.

Covering the pot can cause moisture from the tofu and shrimp to pool on the surface, so cook uncovered. Stirring occasionally in large strokes helps the moisture evaporate and cooks the eggs evenly.