Soft Tofu Stew (Soondubu Jjigae)

Ingredients

  • Garnishes:
  • For the stew:
  • 1/3 lb soft or silken tofu
  • Salt, to taste
  • 1 egg, optional
  • ¼ cup torn crown daisy (edible chrysanthemum), optional
  • 2 scallions, chopped
  • + 19 more ingredients
    • ½ green chili, sliced
    • For the stock:
    • 1 sheet of dried kelp
    • 3 dried shitake mushrooms
    • ½ onion, quartered
    • 6 cups water
    • For the sauce:
    • 2 tsp sesame oil
    • 1 clove garlic, minced
    • 1 tsp minced ginger
    • 1Tbsp Korean red pepper powder (*see note)
    • 2 tsp soy sauce
    • 1 tsp honey
    • 1 Tbsp liquid from kimchi jar
    • 1 Tbsp olive oil
    • ½ cup sliced zucchini or yellow squash
    • 2 shitake mushrooms, diced (stems removed)
    • ¼ cup chopped kimchi
    • 1 cup roughly chopped spinach, or other dark leafy green

1. Combine all stock ingredients in a large pot and bring to a boil. Turn down the heat and simmer for 20 minutes. Mix together all sauce ingredients and set aside. 2. Heat the oil in an earthenware pot or saucepan over medium-high heat. Add the zucchini and mushrooms and sauté for a few minute...

View full recipe at SpringPad

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