Spicy Tofu Stew (Sundubu-jjigae)

Ingredients

Sesame oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Ginger

1-inch piece, minced

Vegetable broth

4 cups

Soy sauce

2 tablespoons

Gochujang (Korean red pepper paste)

2-3 tablespoons, adjust for spice preference

Zucchini

1 medium, sliced

Mushrooms

1 cup, sliced (shiitake or button mushrooms work well)

Soft tofu

1 block (approximately 14 ounces), cubed

Green onions

2, sliced (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, heat the sesame oil over medium heat until shimmering.
2. Add the diced onion, minced garlic, and minced ginger. Sauté for about 3-5 minutes, or until fragrant and the onion becomes translucent.
3. Pour in the vegetable broth, followed by the soy sauce and gochujang. Stir well to combine, ensuring the gochujang is fully dissolved into the broth.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes to allow the flavors to meld.
5. Gently add the cubed soft tofu, zucchini slices, and mushrooms to the pot. Simmer for an additional 15-20 minutes, or until the vegetables are tender and the tofu is heated through.
6. Season with salt and black pepper to taste, adjusting according to your preference.
7. Ladle the stew into bowls, garnishing with sliced green onions before serving hot alongside steamed rice.