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Sundubu Jjigae: Korean Spicy Stew With Silky Tofu [Vegan, Gluten-Free]
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.
Ingredients You Need for Sundubu Jjigae: Korean Spicy Stew With Silky Tofu [Vegan, Gluten-Free]
How to Prepare Sundubu Jjigae: Korean Spicy Stew With Silky Tofu [Vegan, Gluten-Free]
- 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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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!