This hearty Korean stew is chalked full of tasty vegetables and a rich blend of spices that make it mouthwateringly good. The silken tofu adds a smooth, almost creamy texture to this rich stew. It is the perfect stew to warm you up on a cold night.
Sundubu Jjigae: Korean Spicy Stew With Silky Tofu [Vegan, Gluten-Free]
Serves
2
Ingredients
- 8-10 Shiitake, fresh or dehydrated
- 7 ounces broccoli
- 5.3 ounces sweet potatoes
- 1 onion
- 9 ounces silken tofu
- 1 tablespoon of miso paste
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons chili powder
- 1 small ladle of vegetable broth
- Sesame oil
- 2/3 cup rice
Preparation
- Wash the vegetables cut them into cubes.
- Slice the onion and brown it in the sesame oil.
- Lightly cook the sweet potato and steamed broccoli for 3 minutes.
- Add miso paste, gochujang, soy sauce, chili, and broth to the pan.
- Add Shiitakes and sweet potato. Mix this well.
- Cover the pan and simmer it over low heat for 10 minutes.
- Add the broccoli and silky tofu to the pan.
- Stir the tofu into the frying pan.
- Cover the pan again and simmer it for 5 minutes.
- Serve the dish immediately with freshly chopped rice, chives, and possibly kimchi.
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Broccoli -
Gochujang -
Mushroom -
Sweet Potato -
Tofu
Loved this simple dish. I didn’t have silken tofu, only extra firm, so missed out on the creaminess, but it was still super tasty. I served with Japanese -style kimchi. Thx!