Ingredients with Measurements:
- 1 package of soft tofu (14 oz)
- 1/2 onion, sliced
- 2 garlic cloves, minced
- 4 shiitake mushrooms, sliced
- 1/2 zucchini, sliced
- 1/2 carrot, sliced
- 1/2 red pepper, sliced
- 1/2 green pepper, sliced
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 4 cups of water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 green onions, chopped
- 1 tbsp toasted sesame seeds
Special equipment needed:
- A medium-sized pot
Step-by-step instructions:
1. Cut the tofu into small cubes and set aside.
2. In a medium-sized pot, add the sliced onion, minced garlic, sliced shiitake mushrooms, sliced zucchini, sliced carrot, sliced red pepper, and sliced green pepper.
3. Add 2 tbsp of soy sauce, 1 tbsp of gochujang, and 1 tbsp of sesame oil to the pot.
4. Pour 4 cups of water into the pot and bring it to a boil.
5. Add the cubed tofu to the pot and stir gently.
6. Season with 1/2 tsp of salt and 1/4 tsp of black pepper.
7. Let the stew simmer for 10-15 minutes until the vegetables are tender and the tofu is heated through.
8. Garnish with chopped green onions and toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 10g
Protein: 8g
Substitutions for ingredients:
- You can substitute shiitake mushrooms with any other type of mushroom.
- You can substitute zucchini with yellow squash or eggplant.
- You can substitute gochujang with red pepper flakes or sriracha.
Variations:
- You can add seafood such as shrimp or clams to the stew.
- You can add kimchi for a spicy kick.
- You can add a beaten egg to the stew for extra protein.
Tips and tricks:
- Be gentle when stirring the tofu to prevent it from breaking apart.
- Adjust the amount of gochujang to your desired level of spiciness.
- Use a non-stick pot to prevent the tofu from sticking to the bottom.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a side of rice.
Garnishes:
Chopped green onions and toasted sesame seeds.
Pairings:
Serve with a side of rice and a cold glass of Korean barley tea.
Suggested side dishes:
- Korean-style spinach salad
- Stir-fried bean sprouts
- Kimchi fried rice
Troubleshooting advice:
- If the stew is too thick, add more water.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the stew until the vegetables are tender and the tofu is heated through to prevent any foodborne illnesses.
Food history:
Sundubu jjigae is a popular Korean stew made with soft tofu and various vegetables. It is a staple dish in Korean cuisine and is often served as a comfort food.
Flavor profiles:
This stew is savory, slightly spicy, and has a subtle nutty flavor from the sesame oil.
Serving suggestions:
Serve the stew hot with a side of rice and a variety of Korean side dishes for a complete meal.
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Region: Korean