
*If you liked this recipe, tag us on Instagram or Facebook and use the hashtag #WAMRECIPE. Add the scallions and cook for 1 to 2 more minutes before serving.įrom THE KOREAN VEGAN COOKBOOK : REFLECTIONS AND RECIPES FROM OMMA’S KITCHEN by Joanne Lee Molinaro, to be published on by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.Ĥ. Add the silken tofu, breaking it up gently with your spoon into large chunks (you do not want it to look curdled). Stir for about 30 seconds to allow the onion to cook and chili flakes to bloom. Continue to cook until the onions begin to turn translucent, 2 to 3 minutes.ģ. Add oil, Korean chili flakes, and white part of the green onion. When the gochugaru starts to bubble and froth, add the onion, garlic, potato, zucchini, salt, and pepper. Make sure the gochugaru does not burn (turn dark), as it will get bitter.Ģ. Immediately add the gochugaru and stir with a wooden spoon. In a medium dolsot or Dutch oven, heat the sesame oil over medium heat. Serves 4 Difficulty: Easyġ/2 cup hobak or regular zucchini half-moon discs (1/8 inch thick)ġ. Silken tofu is velvety and tender and the liquid that seeps out during the cooking process rounds out all the flavors to create a perfect accompaniment to a humble bowl of rice. But, like all tofu, silken tofu absorbs the flavors it cooks in, and in this case, that’s a fiery and smoky broth made with gochugaru. Add Korean chili flakes and the leek (or green onion) and gently stir for 1 minute. This recipe is really all about the silken tofu, an ingredient many people only use for smoothies. Not surprisingly, it was one of the first Korean recipes I veganized when I went vegan. I had just graduated from college and my girlfriends, who were very familiar with my obsession with soondooboo chigae, bought me a traditional large dolsot, so I could make my favorite dish at home. This is the first real Korean recipe I ever learned from my mother. Tofu is a great source for essential vitamins and minerals, has the possibility of slowing cognitive decline and is jam-packed with health benefits.įind the recipe for Soondooboo Chigae (Silken Tofu Stew) below. Top with fresh scallions and serve warm with white rice.Try this recipe for Soondooboo Chigae (Silken Tofu Stew) from the new cookbook, The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen. Once the stew is done, add back your shiitake mushrooms (you should slice them first if they aren’t already). If still not thick enough at the end of cooking, I recommend adding a slurry that contains 2 tablespoons of cornstarch and 2 tablespoons of water. The rice flour slurry in the kimchi brine also helps thicken the stew. If you prefer to have a thicker consistency, add less base broth. Note: the amount of base broth you add determines the consistency of the stew. Bring the stew to a boil and cook everything together for 5 more minutes. Use a spatula to break up tofu into into chunks.

Follow that with light soy sauce, base broth, and lastly the extra-soft silken tofu.

Add vegan kimchi and fry together for about 1 minute. Add the garlic, yellow onion, scallions, and stir fry until onions become slightly softened & translucent. Once the pot is hot, add gochugaru (Korean red pepper flakes) and toast them until fragrant, about 1-2 minutes. Drain the seaweed and stir it into the soup along with tofu. Reduce the heat to medium-low so the liquid does not boil. Cook, stirring, until fragrant, about 1 minute. Note: if using a stone pot, it will take slightly longer to heat up. Warm a medium saucepan over high heat and add the scallion mixture.

Start by heating a small pot or dolsot ttukbaegi (stone pot) with vegetable oil and toasted sesame oil over medium-high heat. Whisk until thoroughly combined and taste to adjust seasoning. Set aside. Mushroom bouillon deepens mushroom flavor MSG increases umami flavor. Note: MSG and mushroom bouillon both bring umami flavor, but in slightly different ways. Once 15 minutes is up, remove mushrooms & kombu and add mushroom bouillon & MSG (optional). Bring the water to a boil, lower to a simmer, and let simmer for 15 minutes. In a medium-sized pot, add kombu (dried kelp), dried shiitake mushrooms, and room temperature water.
