Sundubu Jjigae Soft Tofu Stew
Silken tofu spooned into a kelp and shiitake broth built on a quick gochugaru chile oil, with onion and scallion. It arrives at the table still bubbling and comes together in under half an hour.
- 1
Bring the water, kelp and shiitake to a gentle simmer in a saucepan. Pull the kelp out after 8 minutes so the broth does not turn slippery, and leave the mushrooms to steep. Slice them and return them to the pot when soft.
- 2
Heat the vegetable oil in an earthenware pot or small heavy saucepan over medium-low heat. Add the gochugaru and garlic and stir for 45 seconds, until the oil turns bright red. Keep the heat low; the chile flakes scorch quickly.
- 3
Add the onion and cook for 2 minutes, until it begins to soften.
- 4
Pour in the mushroom broth along with the sliced shiitake, then add the soy sauce and salt. Simmer for 6 minutes.
- 5
Spoon the silken tofu into the pot in large curds and break it up only two or three times, so most of it stays in soft pieces. Simmer for 4 minutes, until heated through.
- 6
Take the pot off the heat, drizzle over the sesame oil, and scatter the scallions. Serve at once, while it is still bubbling, with steamed rice.
Ingredients
- 4 cups water
- 1 (4-inch) piece dried kelp
- 4 dried shiitake mushrooms
- 2 tablespoons vegetable oil
- 2 tablespoons gochugaru
- 4 cloves garlic, minced
- 1/2 onion, thinly sliced
- 1 tablespoon soy sauce
- 1/2 teaspoon kosher salt
- 1 (11 ounce) tube soft silken tofu
- 1 teaspoon toasted sesame oil
- 2 scallions, thinly sliced
Instructions
- 1
Bring the water, kelp and shiitake to a gentle simmer in a saucepan. Pull the kelp out after 8 minutes so the broth does not turn slippery, and leave the mushrooms to steep. Slice them and return them to the pot when soft.
- 2
Heat the vegetable oil in an earthenware pot or small heavy saucepan over medium-low heat. Add the gochugaru and garlic and stir for 45 seconds, until the oil turns bright red. Keep the heat low; the chile flakes scorch quickly.
- 3
Add the onion and cook for 2 minutes, until it begins to soften.
- 4
Pour in the mushroom broth along with the sliced shiitake, then add the soy sauce and salt. Simmer for 6 minutes.
- 5
Spoon the silken tofu into the pot in large curds and break it up only two or three times, so most of it stays in soft pieces. Simmer for 4 minutes, until heated through.
- 6
Take the pot off the heat, drizzle over the sesame oil, and scatter the scallions. Serve at once, while it is still bubbling, with steamed rice.