This “Sundubu Jjigae” (which literally translates to ‘soft tofu stew’) is a Korean dish with a light yet really rich & flavourful base plus a kick of spice from gochugaru!
- 1 1/2 tbsp toasted sesame oil
- 1 onion sliced
- 1/2 cup sliced leeks or green onions
- 1 tbsp + 2 tsp gochugaru or korean hot pepper powder feel free to adjust according to desired spice
- 2.5 tbsp soy sauceor to taste
- 250 g zucchini sliced into small 1/4” thick quarters
- 150 g enoki mushrooms
- 200 g sliced king oyster or shiitake mushrooms
- 3 cups vegetable broth or water
- 1 tsp garlic
- 1/2 tsp salt or to taste
- 1 pack sundubu silken tofu, or soft tofu (300g)
- Prepare your sundubu or soft tofu. If using sundubu in a tube, slice the tube in half (or follow the dotted lines), and slice the tofu into a few pieces. If using a block of sudubu, carefully remove it from the tray of water and slice into a few pieces. Note that you can opt not to slice the tofu and simple break them into smaller pieces when placing in the stew later on.
- Heat a medium sized pot or a over medium. Once hot, add in the sesame oil. Sauté the onion and leeks. Sauté for 2-3 minutes until translucent and cooked through. Add in the garlic, gochugaru, and soy sauce. Cook for 2 minutes.
- Add in the king oyster or shiitake mushrooms and sauté for a few minutes until lightly cooked through, around 3 minutes. Add in the zucchini and mix well. Pour in the vegetable broth or water. Cover the pot and leave to boil over medium high heat, around 7 minutes.
- Once the zucchini and mushrooms are cooked through, taste soup and season with salt as needed. Add in the tofu and leave to boil for 2-3 more minutes. Enjoy while hot with some steamed rice and your choice of sides.