Sundubu Jjigae - Soft Tofu Stew

Sundubu Jjigae - Soft Tofu Stew

This is a wonderfully flavorful and comforting Korean Stew that’s also very easy to make. It’s packed with umami flavors and is a great way to enjoy silken Tofu which is a great source of plant protein. I actually followed the recipe from Chez Jorge with some minor tweaks and added a little something extra in the form of Yuba or Tofu Skin. This is optional but really adds a nice additional texture of chewiness.

Serves 2 -3

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Ingredients

1/3 cup Onion chopped

3 cloves of Garlic minced

1 Green Onion sliced (Scallion)

1 small piece of Kombu Seaweed (about 4-5 “ in length)

6 Dried Shiitake Mushrooms

1 Tbsp of Toasted Sesame Oil

1 tsp of Grape Seed Oil

1/2 cup Vegan Kimchi chopped ( I used Mother In Law’s)

1 package Soft Silken Tofu ( I use Mori-Nu)

2-3 sticks of dried Yuba Skin broken and soaked (found at Asian markets)

3 cups of Water

1 tsp of Mushroom Powder ( I use ground Shiitake Powder)

2 Tbsp of Gochugaru (Korean red pepper flakes)

Optional: 1 tsp of MSG or Chef’s Delight (I use All vegetarian Inc which contains both Mushroom powder & MSG)

1 Tbsp of Soy Sauce

Cornstarch Slurry ( mix together 2 Tbsp of Cornstarch with 2 Tbsp of Water)

Black Sesame Seeds to garnish

Directions

1. Prepare the Broth by bringing 3 cups of Water along with the Kombu, Mushrooms, Mushroom Powder and Chef’s Delight to boil. Lower the heat and let simmer for 15 minutes. Remove and discard the Kombu and reserve the Mushrooms. Set the broth aside.

2. Break apart the dried Yuba sticks into 3” pieces and cover with hot water. Let Soak until ready to use.

3. On med - high heat, sauté the Gochugaru in the Sesame & Grape Seed Oils until fragrant. Add in the Onion, Garlic & Green Onion and continue to cook for a few minutes.

4. Add in the chopped Kimchi and cook for 1-2 minutes before adding in the Mushroom Broth and Soy Sauce.

5. Bring everything to a soft boil and add in the Silken Tofu. Break it apart slightly with a spoon or spatula.

6. Let the Stew come to a boil and add in the soaked Yuba skins and sliced Shiitakes and continue to boil for a few minutes.

7. Add in the Slurry and continue cooking for 3-5 minutes until the stew thickens.