Tuesday, January 17, 2017

Vegan Soondubu Jjigae (Korean Soft Tofu Veggie Stew)

This stew is everything to me, a big pot of fiery veggies is every Dragon Girls dream come true! If you have a low tolerance to spicy foods, you might want to pass over this recipe. 



If you didn't already know my obsession with Korean food, you're about to find out. Before I moved to Miami, I lived in "K-Town" and a bowl of Korean Hot Stone Tofu Soup was a weekly ritual at BCD Tofu House. Since my move to Florida, Korean food has been the only thing missing. I finally scored some authentic ingredients from a Korean market. If you don’t have a Korean market by you, you can also order the spices on Amazon. You can make this stew in a large soup pot, or more authentic would be using a hot stone bowl. Serve this stew with steamed rice or kabocha squash like I did. Enjoy or admire!

Soondubu Jjigae (Korean Soft Tofu Vegetable Stew)By Sarah Farsh March 16th, 2017 - Serves 8 + leftovers

  • 1 cup yellow onion, minced
  • 2 tbsp fresh garlic, minced garlic cloves garlic, minced
  • 1 tbsp fresh ginger, minced 
  • 1/2 cup scallions, finely chopped
  • 1/2 cup chrysanthemum leaves, finely chopped (from Asian Market)
  • 2 tbsp gochujang (from spicy miso from Korean Market)
  • 4 –5 tbsp tae kyung (ground red pepper powder from Korean Market)
  • 2 cups potato, minced (I used a Japanese yam)
  • 2 cup carrots, minced
  • 2 cups wild mushroom mixture (shitaki,oyster, wood ear, chanterelle)
  • 48 oz 365 Everyday Value Vegetable Broth
  • 24 oz organic soft silken tofu, lighlty broken up
In a large cooking pot, dry sauté onions and add garlic, ginger, scallions, 1/2 of the 1/2 cup of chrysanthemum leaves, potato and carrot – add splashes of veggie stock if veggies start sticking to pan. Add all spices (gochujang, tae kyung) and sauté. Fill pot with remainder 48oz of veggie broth and stew until pot starts to boil. Right before serving, add silken tofu and remainder of the chrysanthemum leaves. Serve over steamed rice or squash and top with enokitake mushrooms and sigeumchi muchim.  

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