Soondubu jigae, or soft tofu stew, is a versatile dish that can be made vegetarian, or with meat, depending on your preference. Made with silken tofu (either tubes or trays), this bubbly stew gets its flavor from a nice kimchi and a good soup base. Try vegetable broth, mushroom base broth, or chicken stock. This dish is sometimes traditionally made with pork, and gets additional flavoring from shrimp paste or fish sauce, but this preparation is vegetarian and will need salt. Zucchini and shitakes add a bit more content to the soup, and complement the flavor. Finish with an egg cracked into the stew per serving, if so inclined. Serve with rice.
Ingredients
Method
- Mix the gochgaru, garlic, and sesame oil with the onion.
- In a large pot, stir-fry the onion mixture over medium-high heat until it softens.
- Add the zucchini, shitakes and kimchi, and stir fry another few minutes.
- Add the broth and bring to a bubble over medium heat.
- Add the tofu. With a wooden spoon, gently break it up.
- Add salt & pepper to taste.
- If using, crack eggs into the stew for each portion, and cook until the yolk is runny but whites are set.
- Serve with scallions.
