Dubu-jjigae (soondubu jjigae) tofu stew
· Recipes
My take on Auntie Omakase’s stew from the final rounds of Culinary Class Wars season one.
Serves 2 · Korean
Ingredients
- 1 tsp gochugaru
- 2 tsp gochujang
- 1 leek, rinsed and cut in 1 cm medallions
- 2 cloves of garlic, roughly chopped
- 8–10 plump shiitake mushrooms, stems removed, sliced in 0.5 cm slices
- 1 tsp soy sauce
- 250 g firm tofu, cubed
- 1 tsp sesame oil
- Vegetable oil for cooking
- 1.5 litres of dashi (use one 5g sachet of powdered dashi if you don’t have fresh)
On medium heat, sauté the leeks for a few minutes, then add mushrooms and garlic and sauté for another couple of minutes.
Add the gochugaru and gochujang and stir until everything is tinted in a deep red colour.
Add the soy sauce, and some of the stock and stir until the gochugaru is dissolved.
Add the cubed tofu, stir to coat. It should look like it just returned to where it was always supposed to be.
Add the remaining stock.
Bring to the boil and let it simmer for a few minutes. Do a final pass on seasoning, you can add soy sauce, salt or sugar to balance it out.
Serve hot.
Tastes like it took a few weeks to make. Takes about 15–20 minutes.