{"id":2156,"date":"2012-06-20T13:36:28","date_gmt":"2012-06-20T20:36:28","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=2156"},"modified":"2015-03-06T10:10:35","modified_gmt":"2015-03-06T18:10:35","slug":"soondubu-jjigae-korean-tofu-stew","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/soondubu-jjigae-korean-tofu-stew\/","title":{"rendered":"Vegetarian Soondubu Jjigae (Korean Tofu Stew)"},"content":{"rendered":"
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Mmm! Soondubu\u00a0jjigae, 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<\/a>, <\/strong>Korean hot pepper paste, kombu seaweed<\/a>, and egg really make this dish so umami-ish. I adapted my vegetarian version from\u00a0meemalee’s recipe<\/a>, using mushroom base (like this one<\/a> but mushroom)\u00a0I found at Whole Foods instead of anchovies. I thought it worked very well. This made about 3 portions.<\/p>\n

1 tablespoon sesame oil
\n5 garlic cloves smashed up with a\u00a0mortar\u00a0and pestle
\n1 teaspoon chili powder (I used Indian chili powder since I didn’t have Korean)
\n1 zucchini cut into small pieces
\nA few slices of kombu seaweed<\/a> (I found this at Whole Foods too)
\n2 tablespoons Better than Bouillon Mushroom Base
\n5 cups water (or stock if you are not using mushroom base)
\n2-3 tablespoons\u00a0gochujang<\/a>\u00a0(Korean hot pepper paste)
\n1 tablespoon soy sauce
\n8 oz sliced white mushrooms
\n1\/2 cup chopped kimchi (Whole Foods has vegetarian)
\n1 package silken tofu (or if you have it, extra soft tofu that comes in a tube<\/a>)
\n1 baby bok choy leaves\/stems cut in half lengthwise (or other greens)
\nSalt
\n2-3 green onions sliced
\n3-4\u00a0eggs
\nAdditional sesame oil (optional)<\/p>\n

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  1. Heat sesame oil in a medium stockpan (we don’t have Korean bowls…yet).<\/li>\n
  2. Add garlic and cook until it gets soft.<\/li>\n
  3. Add chili powder and cook for a few seconds.<\/li>\n
  4. Throw in the zucchini, stir and cook for a couple of minutes.<\/li>\n
  5. Add kombu, mushroom base and water (or stock), gochujang, soy sauce, mushrooms, and kimchi and cook until the mushrooms soften.<\/li>\n
  6. Add spoonfuls of tofu and cook for a few minutes.<\/li>\n
  7. Add bok choy and cook until soft.<\/li>\n
  8. Right before serving, make sure the stew is bowling.<\/li>\n
  9. Heat up your bowls (I put bowls with wet paper towels in the microwave for a minute or two).<\/li>\n
  10. Pour the stew into the hot bowls, add one raw egg each, and top with green onions. I like a little\u00a0drizzle\u00a0of sesame oil as well. When you stir the stew, the egg cooks and makes the stew all creamy!<\/li>\n<\/ol>\n