This recipe is by no means authentic, but it is a fairly easy, plant-based version that you can make at home without any special equipment.
Korean soft tofu stew, soondubu jigae, is a flavorful, thick, spicy, tangy and hearty bowl of deliciousness. I highly encourage you to try a more authentic version at a Korean restaurant if you have the opportunity. It is typically served bubbling hot in a a special pot in which it was cooked, alongside rice and several banchan, or side dishes. It may also contain seafood or meat.
This recipe does use a few ingredients that you may not find at your usual supermarket – kimchi, gochugaru (chili flakes), and kombu (seaweed). You can likely find these ingredients at an Asian market. You can also omit the kimchi, or skip the step of making the broth with the kombu and use vegetable broth instead, although this helps give it a rich, savory, seafood-like taste. However, the chili flakes really make the recipe, so don’t skip them!
Kimchi is a Korean staple made of fermented vegetables, often cabbage, but can be made with a variety of vegetables. Fermented foods like kimchi often have nutrients that are more bioavailable, reduced “anti-nutrients,” and contain beneficial microorganisms that may improve gut health. A few recent studies on kimchi suggested that it may reduce the risk of heart disease and diabetes, but you may not want to overdo it on pickled foods in general – they can contain a lot of salt and byproducts that may have adverse health effects.
Korean Soft Tofu Stew
This recipe is not authentic soft tofu stew, but it is a vegetarian/vegan version that can be made without any special equipment. I highly encourage you to try a more authentic version at a Korean restaurant if you have the opportunity!
Ingredients
- 5 cups water
- 2 pieces kombu
- 4 ounces shiitake mushrooms
- 1 tablespoon oil
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 4 ounces oyster mushrooms, stems trimmed and sliced
- 1 cup kimchi sometimes contains fish sauce, check the label if you need it to be vegetarian
- 3 tablespoons Korean chili flakes (gochugaru)
- 1 teaspoon sesame oil
- 1 teaspoon salt or to taste
- 12-16 ounce package silken tofu, drained
- 2 stalks green onion, diagonally sliced
Instructions
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Make the broth: Separate the stems from the shiitake mushrooms and put mushrooms and stems in a saucepan, along with 5 cups of water and kombu. You can also add the stems from the oyster mushrooms. Bring to a boil, then simmer for 25 minutes. Strain the broth, keeping the broth and the vegetables. Set broth aside. Discard kombu and mushroom stems, and slice mushrooms and set aside.
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In a saucepan, heat 1 tablespoon oil over medium-high heat. Add onions, stirring occasionally, and cook until translucent and beginning to brown. Add garlic and cook for 30 seconds. Add oyster mushrooms and cook until softened.
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Add broth, reserved shiitake mushrooms, kimchi, chili flakes, sesame oil, and salt. Bring to a simmer.
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Add tofu in large chunks. Bring to a simmer and cook for 10 minutes.
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Divide stew into 4 bowls. Top with green onion and serve.
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