KOREAN SOFT TOFU STEW (PLANT BASED)

YACHAE SOON DUBU JJIGAE

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This surprisingly addictive spicy tofu stew is perfect for a cold evening. The mushroom stock lends a deep, earthy taste and complexity, while the sweet courgette and creamy egg cut the heat. There are so many different types of jjigae; this is my favourite, although I usually make it with seafood.

Ingredients

SERVES 4

Stock

  • onion, roughly chopped
  • 4 dried shiitake mushrooms
  • 1 spring onion, roughly chopped
  • 1 (13 cm/5 in long) piece dried kelp (dashima)

Stew

  • 1 tbsp vegetable oil
  • 1 onion, diced
  • 2 tbsp gochugaru (Korean chilli fl akes)
  • 2 cloves garlic, grated or fi nely chopped
  • 1 tsp grated peeled fresh ginger
  • 1 small courgette, halved lengthways and
  • cut into 1 cm slices
  • 60 g (2. oz) baby spinach
  • 150 g (5. oz) sliced assorted mushrooms (button, enoki, oyster, shiitake)
  • 100g (3. oz) thickly sliced Korean or Chinese cabbage leaves
  • 400 g (14 oz) soft silken tofu, drained
  • Sea salt

To Serve

  • Toasted sesame oil
  • Handful of chives, cut into 7.5 cm (3 in) pieces
  • Roasted sesame seeds

Method

For the stock

In a large pot, combine the onion, dried mushrooms, spring onions, kelp and 750 ml (1. pints) water and bring to the boil over a high heat. Reduce the heat to a simmer and cook, covered, for about 45 minutes. Strain, discarding the solids, and set aside.

FOR THE STEW

In a medium heavy-based pan, heat the oil over a medium-low heat. Add the onion and chilli flakes and cook for 5 minutes, stirring occasionally, until the onion is softened. Stir in the garlic and ginger, add the stock and bring to a simmer over a medium-high heat. Add the courgette, spinach, fresh mushrooms and cabbage and bring to the boil. Reduce the heat to a simmer and cook for 5 minutes until the vegetables are softened. Carefully add the tofu in chunks, season with salt and gently stir, trying to keep the tofu intact as much as possible. When the tofu is heated through, crack an egg into the pan and gently mix it into the stew.

Remove the stew from the heat and top with a drizzle of sesame oil, the chives and a sprinkle of sesame seeds. Serve in bowls.

TIP

If you aren’t a vegetarian, try adding clams, some clam broth and even a little bacon to the dish. They all contribute great flavour.

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@judyjoochef Instagram profile image#AD Episode one of 'Cooking With Contrasting Flavours' is now live, check out my stories and get access to the full episode and recipes, which you can make at home. 

We're paying tribute to Orkney, the beautiful island home of Highland Park, and have explored two delcious scallop recipes, one created by me and one by Chef @ChefJamesCochran, using special ingredients from Orkney. 

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@judyjoochef Instagram profile imageI have a serious addiction to “pastel de nata” (translates to “cream pastry”)— traditional Portuguese egg custard tarts. So so good.  I’ve never had them with the custard so silky and fresh… and a little packet of cinnamon to dust on top liberally. Flaky delicate crust, baked to the perfect crispiness.  I could eat a dozen of these! 
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These tarts were apparently invented by local monks who used egg whites to starch their clothing and fabrics. They ultimately ended up with an excess of egg yolks.  So, they looked for a way to use them up and pastel de nata was born. 
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These pastries are similar to the custard tarts found in China. They were brought over by European traders traveling to Guangzhou, China.  Nowadays, you’ll find two varieties of custard tarts in China.  The ones in China and Hong Kong are usually smaller and bright yellow on top, while the ones in Macau (a former Portuguese colony) resemble their Portuguese counterparts more boasting a dark caramelized top. 
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