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 imageOMG!! What an epic fantastic meal @koynlondon last night for their opening. @samyuktanair has done it again— worked her magic and created a truly divine venue in the heart of Mayfair. The main upstairs room is intimate with a clean modern decor, while the downstairs has a bit more of a fun “sceney” vibe.  I do consider myself a bit of sushi and Japanese food snob, and I was wonderfully impressed. With chef @rhyscattermoul and @salvatoredettori78 at the helm, I was spoiled silly with truly interesting dishes with unexpected and wonderfully surprising twists. Very few Japanese restaurants have both a strong sushi bar AND a kitchen— Koyn’s cooked dishes are a shining star here. Even classic plates, such as Agedashi Tofu and Spinach Oshitashi boast unique finishing touches that makes them so memorable. I loved the Hojicha Smoked Lamb Chops— succulent and bursting with umami flavor, with just the right amount of char to give it that addictive sweet and savory caramelization. The sukiyaki was another highlight— a usually homey dish was elevated with Wagyu beef and a rich complex broth echoing with subtle sweetness. The scallops were also excellent— meaty, juicy and cooked delicately with an almost raw and creamy center and glazed with a sour sweet ume (plum). Oh, and i cannot forget the Chilean Seabass— one of my favorite types of fish and so rarely found on menus in London. Also known as Patagonian Toothfish, this oily, buttery, practically silky white fish tastes so luxurious. And, then when slathered decadently with a aromatic and spiced Shiso Salsa Verde— What a treat!! I cannot wait to go back.  Thank you so much @frasercomms and @samyuktanair for having me in. 
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@judyjoochef Instagram profile imageSuch a fun night @vamuseum checking out the opening of the Korean Wave “Hallyu” exhibit. K-pop, fashion, dramas, movies— they even recreated the bathroom from Parasite @parasitemovie !
And, great to see my book too in the gift shop!  Yay! 
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@judyjoochef Instagram profile imageRepost from @seoulbirduk
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Seoul Bird is spreading her wings again, and this time she's heading to LAS VEGAS! 🇺🇲

Read all about it here - https://www.forbes.com/sites/alywalansky/2022/09/20/the-las-vegas-strip-has-a-cool-new-must-try-food-hall/?sh=2526e0886ecf @forbes @propereatslasvegas
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🇺🇲 VIVA LAS VEGAS! 🇺🇲

We've been working on something VERY exciting in the background and today we can finally tell you! 

Seoul Bird presents its very first location outside London at the @propereatslasvegas food hall this December 2022.

At Proper Eats, Seoul Bird dishes include K-Tots topped with melted cheese, kimchi and hot sauce, and a signature fried chicken sandwich with signature sauce and Kewpie mayonnaise.

The new 24,000 square feet food hall on the second level promenade of ARIA Resort & Casino will be a food hall like none any of us have seen before, and it’s located right in the heart of the Las Vegas Strip. So whether stopping by the bar or grabbing some food after a busy night in the casino, this will be a fun spot to wander into when staying on Las Vegas Strip! 

✈️🇺🇲🥢
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