Shiitake mushrooms (dried and rehydrated).Soft tofu in the square package (or "soon" tofu in the tube if you can acquire it).Dried anchovies (to make the anchovy broth).The ingredients you will need to make this Korean Soft Tofu Stew include: The Ingredients You Will Need For This Dish The last variation I made was instead of the traditional anchovy and kelp broth, I only used anchovies to make my broth. This "soon" tofu in a tube is the more traditional tofu used for Korean Soft Tofu StewĪnother variation is that I ended up cooking my jigae in a regular saucepan and transferred it to my dolsot. If you can find the "extra soft" please by all means use that, however the soft tofu in the square package worked just fine for me! I used this tofu for my tofu stew. I used a soft tofu from a square package instead of the "extra soft" tofu (called "soon") which typically comes in a tube (see below). The variations I am referring to include the following: It's so lovely to dine on this dish from the dolsot, which keeps your food piping hot! My Version of Korean Soft Tofu StewĪllow me to introduce my version of Korean Soft Tofu Stew, which varies a tad bit from the traditional but is still a stew you will looove. The dolsot is usually porcelain or ceramic, or made out of stone. It is traditionally cooked directly in the serving vessel, called a dolsot. You can also include some seafood or a bit of meat (usually beef or pork). In addition to the tofu this stew usually includes some vegetables, gochujang (Korean red pepper paste), and gochugaru (Korean red pepper powder). Which is absolutely delicious by the way! Therefore Sundubu Jigae is a soft tofu stew.
#KOREAN TOFU SOUP HOW TO#
Here is a post about How To Make Korean Soft Tofu Stew! Korean Soft Tofu Stew aka Sundubu Jigae So, I receive a small commission at no cost to you when you make a purchase using my link. *If you liked this recipe, tag us on Instagram or Facebook and use the hashtag #WAMRECIPE.This page may contain affiliate links. Add the scallions and cook for 1 to 2 more minutes before serving.įrom THE KOREAN VEGAN COOKBOOK : REFLECTIONS AND RECIPES FROM OMMA’S KITCHEN by Joanne Lee Molinaro, to be published on by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.Ĥ. Add the silken tofu, breaking it up gently with your spoon into large chunks (you do not want it to look curdled). Continue to cook until the onions begin to turn translucent, 2 to 3 minutes.ģ. When the gochugaru starts to bubble and froth, add the onion, garlic, potato, zucchini, salt, and pepper. Make sure the gochugaru does not burn (turn dark), as it will get bitter.Ģ. Immediately add the gochugaru and stir with a wooden spoon. In a medium dolsot or Dutch oven, heat the sesame oil over medium heat. Serves 4 Difficulty: Easyġ/2 cup hobak or regular zucchini half-moon discs (1/8 inch thick)ġ. Silken tofu is velvety and tender and the liquid that seeps out during the cooking process rounds out all the flavors to create a perfect accompaniment to a humble bowl of rice. But, like all tofu, silken tofu absorbs the flavors it cooks in, and in this case, that’s a fiery and smoky broth made with gochugaru. This recipe is really all about the silken tofu, an ingredient many people only use for smoothies. Not surprisingly, it was one of the first Korean recipes I veganized when I went vegan. I had just graduated from college and my girlfriends, who were very familiar with my obsession with soondooboo chigae, bought me a traditional large dolsot, so I could make my favorite dish at home. This is the first real Korean recipe I ever learned from my mother. Tofu is a great source for essential vitamins and minerals, has the possibility of slowing cognitive decline and is jam-packed with health benefits.įind the recipe for Soondooboo Chigae (Silken Tofu Stew) below. Try this recipe for Soondooboo Chigae (Silken Tofu Stew) from the new cookbook, The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen.
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