The cold winter weather is making me crave hearty Korean stews. Here’s one that’s relatively quick and easy — and vegetarian, unlike most Korean dishes. This has quickly become one of my favorite recipes.
Dubu Jjigae (Spicy Tofu Stew) — 두부찌개
Makes 4 servings
- 1 block medium or firm texture tofu (14 oz.)
- 3 dehydrated mushrooms, rehydrated until soft*
- 4 c. soup stock (vegetable broth)
- 1 green onion, diagonally sliced (or 3 scallion stalks)
- 2 Tbsp. soy sauce**
- 1 Tbsp. cornstarch, mixed with 1 Tbsp. water
- ½ tsp. Korean red pepper powder***
*You can buy these mushrooms in Asian grocery stores and rehydrate them by soaking them in a bowl of hot water. (See photo above.)
**To make this recipe gluten free, I used San-J Organic Tamari Gluten-Free Soy Sauce (available at Whole Foods or for $6.69 + shipping on Amazon.com.)
***You can find plastic bags or canisters of Korean red pepper powder (called gochugaru in Korean) at Asian grocery stores or on Amazon.com for about $13 a pound. The consistency is between a coarse powder and a fine flake, so gochugaru is sometimes called red pepper powder or hot pepper powder and sometimes called red chili flakes. (See photo above.)
- Cut tofu into blocks (1½” x 1½” x ½”).
- Slice mushrooms and scallions.
- Pour soup stock into large pot and bring to a boil.
- Add mushroom and scallion slices and soy sauce to boiling soup stock.
- Simmer for 8-10 minutes.
- Add tofu blocks, red pepper powder and cornstarch mixture.
- Cook for 2 minutes, stirring carefully.
- Serve, either in one communal bowl (Korean-style) or in individual bowls.
[Recipe from “Korean Cooking”, an out-of-print cookbook created by the Korean Institute of Minnesota.]