Korean Vegetarian Jeon-Style Tofu Dinner with Spicy Soy Bean Paste Soup

Allergens

Soy (Gochujang)

Ingredients

• 200g firm tofu, cut into 1 cm thick slices
• 3/4 cup all
• purpose flour
• 3/4 cup ice cold water
• 1 cup vegetable oil for frying
• 3 cups kimchi, chopped
• 2 tbsp soy sauce
• 2 tbsp gochujang (Korean red pepper paste)
• 2 cloves garlic, minced
• 1 tsp sugar
• Salt and pepper to taste
• 4 cups vegetable broth
• 3 tbsp kimchi juice
• 1 package enoki mushrooms
• 1 cup chopped spring onions

Instructions

1. Prepare the jeon style tofu: In a medium bowl, mix together the flour and water until smooth. Dip each tofu slice into the batter, ensuring it's evenly coated, then fry in hot vegetable oil for 2 3 minutes per side or until golden brown. Remove from heat and set aside on paper towels to drain excess oil.
2. For the soup, heat a pot over medium heat. Add kimchi, soy sauce, gochujang, garlic, sugar, salt, and pepper. Stir well and cook for 5 minutes.
3. Pour in the vegetable broth and kimchi juice. Bring to a boil, then lower heat and let it simmer for about 10 minutes.
4. Add enoki mushrooms and chopped spring onions. Cook for another 3 4 minutes until the mushrooms are tender and the soup has thickened slightly.

Chef’s Insight

The fusion of crispy tofu and spicy kimchi-infused broth creates a perfect harmony of textures and flavors that will impress your guests.

Notes

Enjoy this flavorful and visually stunning vegetarian Korean dinner with friends and family.