Mmm! Soondubu jjigae, Korean tofu stew, is the most satisfying new dish I’ve tried making in a long time! Maybe it is because this June has seemed so cold and I have been freezing all morning in my office, but I am sitting here eating leftover stew for lunch at my desk and suddenly I am so warm and cozy. The gochujan, Korean hot pepper paste, kombu seaweed, and egg really make this dish so umami-ish. I adapted my vegetarian version from meemalee’s recipe, using mushroom base (like this one but mushroom) I found at Whole Foods instead of anchovies. I thought it worked very well. This made about 3 portions.
1 tablespoon sesame oil
5 garlic cloves smashed up with a mortar and pestle
1 teaspoon chili powder (I used Indian chili powder since I didn’t have Korean)
1 zucchini cut into small pieces
A few slices of kombu seaweed (I found this at Whole Foods too)
2 tablespoons Better than Bouillon Mushroom Base
5 cups water (or stock if you are not using mushroom base)
2-3 tablespoons gochujang (Korean hot pepper paste)
1 tablespoon soy sauce
8 oz sliced white mushrooms
1/2 cup chopped kimchi (Whole Foods has vegetarian)
1 package silken tofu (or if you have it, extra soft tofu that comes in a tube)
1 baby bok choy leaves/stems cut in half lengthwise (or other greens)
2-3 green onions sliced
Additional sesame oil (optional)
- Heat sesame oil in a medium stockpan (we don’t have Korean bowls…yet).
- Add garlic and cook until it gets soft.
- Add chili powder and cook for a few seconds.
- Throw in the zucchini, stir and cook for a couple of minutes.
- Add kombu, mushroom base and water (or stock), gochujang, soy sauce, mushrooms, and kimchi and cook until the mushrooms soften.
- Add spoonfuls of tofu and cook for a few minutes.
- Add bok choy and cook until soft.
- Right before serving, make sure the stew is bowling.
- Heat up your bowls (I put bowls with wet paper towels in the microwave for a minute or two).
- Pour the stew into the hot bowls, add one raw egg each, and top with green onions. I like a little drizzle of sesame oil as well. When you stir the stew, the egg cooks and makes the stew all creamy!