Name: Korean Soft Tofu Stew
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 1/2 tbsp toasted sesame oil; 1 onion (sliced); 1/2 cup sliced leeks or green onions; 1 tbsp + 2 tsp gochugaru or korean hot pepper powder (feel free to adjust according to desired spice); 2.5 tbsp soy sauceor to taste; 250 g zucchini (sliced into small 1/4” thick quarters); 150 g enoki mushrooms; 200 g sliced king oyster or shiitake mushrooms; 3 cups vegetable broth or water; 1 tsp garlic; 1/2 tsp salt (or to taste); 1 pack sundubu (silken tofu, or soft tofu (300g))

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This “Sundubu Jjigae” (which literally translates to ‘soft tofu stew’) is a Korean dish with a light yet really rich & flavourful base plus a kick of spice from gochugaru!

Duration20 mins

Cook Time15 mins

Prep Time5 mins

Servings

Ingredients

1 1/2 tbsp toasted sesame oil
1 onion sliced
1/2 cup sliced leeks or green onions
1 tbsp + 2 tsp gochugaru or korean hot pepper powder feel free to adjust according to desired spice
2.5 tbsp soy sauceor to taste
250 g zucchini sliced into small 1/4” thick quarters
150 g enoki mushrooms
200 g sliced king oyster or shiitake mushrooms
3 cups vegetable broth or water
1 tsp garlic
1/2 tsp salt or to taste
1 pack sundubu silken tofu, or soft tofu (300g)

Instructions

Prepare your sundubu or soft tofu. If using sundubu in a tube, slice the tube in half (or follow the dotted lines), and slice the tofu into a few pieces. If using a block of sudubu, carefully remove it from the tray of water and slice into a few pieces. Note that you can opt not to slice the tofu and simple break them into smaller pieces when placing in the stew later on.
Heat a medium sized pot or a over medium. Once hot, add in the sesame oil. Sauté the onion and leeks. Sauté for 2-3 minutes until translucent and cooked through. Add in the garlic, gochugaru, and soy sauce. Cook for 2 minutes.
Add in the king oyster or shiitake mushrooms and sauté for a few minutes until lightly cooked through, around 3 minutes. Add in the zucchini and mix well. Pour in the vegetable broth or water. Cover the pot and leave to boil over medium high heat, around 7 minutes.
Once the zucchini and mushrooms are cooked through, taste soup and season with salt as needed. Add in the tofu and leave to boil for 2-3 more minutes. Enjoy while hot with some steamed rice and your choice of sides.

This recipe was republished with permission from The Foodie Takes Flight. Find the original recipe here .