Korean Soft Tofu Stew (Soondubu Jjigae)

 

Ingredients

½ pack soon tofu (soft tofu)

4-5 dried shiitake mushroom

1 tbsp gochujang (Haechandle brand Gochujang does not contain garlic and onion)

1.5 tbsp light soy sauce

2 tsp mushroom seasoning (optional)

½ pack bunapi mushroom

½ zucchini, sliced

1-2 bunch of bok choi/pechay, washed

1 tsp sesame oil

Optional - Sprinkle of black salt if egg-like flavor is desired - due to its subtle, sulfurous aroma similar to eggs, black salt is used in vegan cooking to provide an egg-like flavor.

Instructions

Soak dried shiitake in 1.5 cups warm water for 20-30 min

While soaking shiitake mushrooms, prep ingredients. Slice zucchini into medium thin slices, prep bunapi mushrooms by cutting off the roots, and wash bok choy.

Remove and squeeze shiitake mushroom from broth and cut into quarters. Add the broth into the cooking pot with the sliced shiitake mushrooms.

As broth comes to a simmer, add gochujang, soy sauce, and mushroom seasoning, and adjust to taste. Add the soft tofu.

When the broth comes to a boil, add the vegetables and cook for 5-7 minutes (adjust depending on if you prefer your vegetables to be lightly cooked or well-done).

Turn off the heat immediately. Drizzle sesame oil to finish. Serve while piping hot with rice!

*Measurements and cook times are subject to personal preference and I would encourage you to adjust and experiment to suit your tastes. Feel free to use any vegetables you like!

Ingredients for reference

Ingredient preparation

Shared by Raphael Erfe