Delectable Vegetarian Korean Kimchi Jjigae Stew with Tofu

Allergens

Soy (from soy sauce and gochujang)

Ingredients

• 1. 2 cups homemade or store
• bought kimchi, roughly chopped 2. 4 cups vegetable broth 3. 1 block (16 oz) silken tofu, cubed 4. 1 cup enoki mushrooms, trimmed and separated 5. 2 tbsp soy sauce 6. 1 tbsp gochujang (Korean red pepper paste) 7. 1 tbsp minced garlic 8. 1 tbsp minced ginger 9. 1 tbsp sesame oil 10. 1 green onion, thinly sliced for garnish

Instructions

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté until fragrant, about 1 minute.
2. Stir in the gochujang and soy sauce, cooking for another minute to combine.
3. Add the chopped kimchi to the pot, and cook for 2 minutes to let the flavors meld.
4. Pour in the vegetable broth, and bring the mixture to a boil. Reduce heat to low and let it simmer for 10 minutes.
5. Add the silken tofu cubes and enoki mushrooms to the pot, stirring gently to combine. Simmer for an additional 5 minutes until the mushrooms are tender.
6. Taste and adjust seasoning if necessary. Garnish with sliced green onions before serving.

Chef’s Insight

This dish showcases the depth of flavors found in Korean cuisine, and the silken tofu adds a luxurious mouthfeel to the stew.

Notes

Be sure to use fresh ingredients for the best flavors, and consider making your own kimchi for an even more authentic experience.