Umami-Packed Sundubu Jjigae (Korean Tofu Stew)
Ingredients
- 1/3 Onion, chopped
- 3 cloves of Garlic, minced
- 1 Green Onion, sliced
- 1 small piece of Kombu Seaweed (about 4-5 inches in length)
- 6 Dried Shiitake Mushrooms
- 1 Tbsp of Toasted Sesame Oil
- 1 tsp of Grape Seed Oil
- 1/2 cup Vegan Kimchi, chopped
- 1 package Silken Tofu
- 2-3 sticks of dried Yuba Skin, broken and soaked (found at Asian markets)
- 3 cups of Water
- 1 tsp of Mushroom Powder (ground Shiitake Powder)
- 2 Tbsp of Gochugaru (Korean red pepper flakes)
- Optional: 1 tsp of MSG (Chef’s Delight containing Mushroom powder & MSG)
- 1 Tbsp of Soy Sauce
- Cornstarch Slurry (2 Tbsp Cornstarch + 2 Tbsp Water)
- Black Sesame Seeds (for garnish)
Preparation
Prepare the Broth by bringing 3 cups of Water along with the Kombu, Mushrooms, Mushroom Powder, and Chef’s Delight to boil. Lower the heat and let simmer for 15 minutes. Remove and discard the Kombu, and reserve the Mushrooms. Set the broth aside.
Break apart the dried Yuba sticks into 3” pieces and cover with hot water. Let soak until ready to use.
On medium-high heat, sauté the Gochugaru in Sesame & Grape Seed Oils until fragrant. Add in the Onion, Garlic & Green Onion and continue to cook for a few minutes.
Add in the chopped Kimchi and cook for 1-2 minutes before adding in the Mushroom Broth and Soy Sauce.
Bring everything to a soft boil and add in the Silken Tofu. Break it apart slightly with a spoon or spatula.
Let the Stew come to a boil and add in the soaked Yuba skins and sliced Shiitakes. Continue to boil for a few minutes.
Add in the Cornstarch Slurry and continue cooking for 3-5 minutes until the stew thickens.
Serve the Sundubu Jjigae hot, garnished with Black Sesame Seeds.