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Sundubu Jjigae

Prep time: 10 min

Cook time: 15 min


INGREDIENTS

  • 12 oz/350 g soft tofu (soon tofu)

  • 1/2 Ib/226 g beef or pork (optional)

  • 2 tbsp/30 ml toasted sesame oil

  • 1.6 oz/45 g oyster mushrooms, cleaned and thinly sliced

  • 1 stalk of spring onion, thinly sliced

  • 1/2 cup kimchi

BROTH

  • 6-8 dried shiitake mushrooms (& the liquid)

  • 2 tbsp/30 ml gochugaru

  • 1 tsp/5 ml minced garlic

  • 1/2 tbsp/7.5 ml soy sauce

  • 1/2 tbsp/7.5 ml Korean fish sauce (vegan: 1/2 tsp/5 ml miso paste )

  • Kosher salt, to taste

  • A dash of ground black pepper, to taste

  • 1/2 tsp/2.5 ml sesame oil


DIRECTIONS

  1. If you don't have anchovy stock or can't use it you can use vegetable stock or use shiitake stock, you can do this by adding the dried shiitake mushrooms to a small bowl and pour the boiling water over them. Let soak for

  2. 20-30 minutes. After the mushrooms turn tender, rub them between your fingers to remove any sediment and squeeze out the excess moisture. Cut each shiitake and reserve the soaking liquid this will serve as your stock but be careful with the remaining sediments you can't add that to the soup.

  3. Heat a pot over medium-low heat and add the sesame oil. Once the oil is hot, add the beef/pork and brown it on all sides. Add the gochugaru. Cook and stir for 30 seconds. Add the onion and garlic. Stir for another 30 seconds to a minute to incorporate. Pour in the fish sauce and scrape any brown bits from the bottom of the pot. Add the reserved shiitake liquid, being careful not to add the sediment on the bottom. Bring to a boil, then reduce to a simmer.

  4. Add the shiitakes and kimchi. Taste the broth. Add salt and pepper to taste and stir to mix well. The broth will be a bit salty so that it can flavor the tofu. Cover and simmer for 10 minutes.

  5. Add the tofu by cutting the tube in the middle and squeezing the halves directly into the pot. Add the enoki mushrooms and green onions. Give the soup a gentle stir, being careful not to break apart the tofu too much. Bring the soup to a rolling boil. You can crack an egg over the stew at this point and mix it or leave it whole if you desire but it's optional.

  6. Serve hot with rice and enjoy!

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