Sundubu jjigae is a very spicy Korean soup made with freshly curdled tofu that has not been strained or pressed. Often it's made with seafood such as clams, shrimp and mussels, and also pork. I really enjoy this dish, but it is too spicy for me, so I created this mild vegetarian recipe. It's perfect for fall, winter and spring.
Mild Vegetarian Sundubu Jjigae
Description
Balancing for vata, pitta and kapha doshas.
Ingredients
Instructions
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Heat a medium pot on medium heat.
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Once the pot is hot, add the sesame oil, then the onions and the white part of the green onions. Sauté for 3 minutes or until translucent.
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Add the tamari, gochujang, miso, garlic and ginger. Sauté for 2-3 minutes.
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Add the white part of the bok choy and the shiitake mushrooms and sauté for another 2-3 minutes.
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Add the zucchini with a pinch of salt and sauté.
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Add the water, cover and boil for about 6-7 minutes.
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Add the tofu, bok choy greens, and remaining mushrooms. Cook another 2-3 minutes with the lid off.
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Add extra salt or tamari to taste.
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Add cooked rice to your serving bowl, ladle the soup over it, and garnish with the green onion tops.
Note
- Sundubu (silken soft tofu) is often sold in a tube in Asian grocery stores; you can also find silken soft tofu in the refrigerated section of natural grocery stores.
- Korean doenjang has a stronger, sharper, deeper flavor than miso. Both are made primarily from soybeans and salt; miso also contains a koji starter added to rice.
- Recipe inspired by Rach Kim's Vegetarian Soon Tofu Jjigae on Food52.
