Vegetarian Soon Tofu Jjigae (Korean Silken Tofu Stew)

By • September 17, 2015 8 Comments

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Author Notes: Though the list of ingredients may be foreign to some, they're essentially all "pantry" ingredients so this is a staple recipe in our house. The best part? You only need to dirty up one little pot.Rach Kim

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Serves 2

  • 1 tablespoon neutral oil (canola, vegetable, avocado)
  • 1 tablespoon Korean hot pepper flakes (gochugaru)
  • 1/4 cup chopped cabbage kimchi
  • 4 cloves garlic, smashed
  • 3 to 4 Thai chili peppers (optional)
  • 2 cups vegetable stock
  • 2 teaspoons Korean hot pepper paste (gochujang)
  • 2 teaspoons Korean bean paste (dwenjang)
  • 8 ounces silken tofu
  • 4 ounces enoki mushrooms (half package)
  • 2 scallions, chopped
  • 1 egg (room temperature)
  • 1 stone pot or heavy-bottom pot
  1. Heat up the stone pot over medium with oil. Add hot pepper flakes, stirring until oil turns red.
  2. Add kimchi, garlic, and hot peppers. Stir to coat in oil and let cook for 1 minute.
  3. Add in stock. Stir in hot pepper paste and bean paste. Bring to a boil.
  4. Once the kimchi is tender (and slightly translucent), add in the tofu. Break up larger chunks gently with a spoon. Let the stew boil for 10 to 15 minutes to allow flavors to develop and penetrate the tofu.
  5. Just before serving, top the stew with the enoki mushrooms and scallions. Turn up the heat to bring to a rapid and vigorous boil.
  6. Bring the pot to the table, still bubbling hot, and crack in the egg.
  7. Serve family-style with rice and other Korean side dishes (banchan). Stir in the egg gently as you eat.

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