Soft Tofu and Vegetable Stew

Name: Soft Tofu and Vegetable Stew (Yachae Soon Dubu Jjigae)
Cuisine: Korean
Ingredients: 4 dried shiitake mushrooms; 1 spring onion, roughly chopped; 1 (13 cm/5 in long) piece dried kelp (dashima); 1 (13 cm/5 in long) piece dried kelp (dashima); 1 tbsp vegetable oil; ½ onion, diced; 2 tbsp gochugaru (Korean chilli flakes); 2 tbsp gochugaru (Korean chilli flakes); 2 cloves garlic, grated or finely chopped; 1 tsp grated peeled fresh ginger; 1 small courgette, halved lengthways and cut into 1 cm (½ in) slices; 60 g (2¼ oz) baby spinach; 150 g (5½ oz) sliced assorted mushrooms (button, enoki, oyster, shiitake); 150 g (5½ oz) sliced assorted mushrooms (button, enoki, oyster, shiitake); 150 g (5½ oz) sliced assorted mushrooms (button, enoki, oyster, shiitake); 150 g (5½ oz) sliced assorted mushrooms (button, enoki, oyster, shiitake); 150 g (5½ oz) sliced assorted mushrooms (button, enoki, oyster, shiitake); 100 g (3½ oz) thickly sliced Korean cabbage leaves or Chinese cabbage leaves; 100 g (3½ oz) thickly sliced Korean cabbage leaves or Chinese cabbage leaves; 400 g (14 oz) soft silken tofu, drained; Sea salt; 1 large egg; Toasted sesame oil; Handful of chives, cut into 7.5 cm (3 in) pieces; Roasted sesame seeds

Yachae Soon Dubu Jjigae

Preparation info

Serves
4

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

This surprisingly addictive spicy tofu stew is perfect for a cold evening. The mushroom stock lends a deep, earthy taste and complexity, while the sweet courgette and creamy egg cut the heat. There are so many different types of jjigae; this is my favourite, although I usually make it with seafood.

Ingredients

Stock

½ onion, roughly chopped
4 dried shiitake mushrooms
1 spring onion, roughly chopped

Asia
Korea
Stew
Spicy
Vegetarian
Gluten-free

Method

FOR THE STOCK: In a large pot, combine the onion, dried mushrooms, spring onions, kelp and 750 ml (1¼ pints) water and bring to the boil over a high heat. Reduce the heat to a simmer and cook, covered, for about 45 minutes. Strain, discarding the solids, and set aside.

FOR THE STEW: In a medium heavy-based pan, heat the oil over a medium-low heat. Add the onion and chilli