Sundubu Jjigae (Spicy Korean Soft Tofu Stew)

Ingredients

Water

4 cups

Salt

to taste

Sesame oil

1 tablespoon

Soy sauce

2 tablespoons

Gochujang (Korean red pepper paste)

2 tablespoons

Green onion

3, chopped (reserve some for garnish)

Mushrooms

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

Zucchini

1 medium, sliced

Garlic

3 cloves, minced

Onion

1 medium, sliced

Vegetable oil

1 tablespoon

Soft tofu

1 block (about 14 oz), preferably unpressed

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the sliced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
3. Introduce the sliced zucchini and mushrooms to the pot. Cook for an additional 2-3 minutes until the vegetables start to soften.
4. Stir in the gochujang and soy sauce, ensuring the vegetables are well-coated with the spicy mixture.
5. Pour in the water and bring the stew to a gentle boil.
6. Carefully add the soft tofu to the pot, breaking it into smaller pieces with a spoon, allowing it to absorb the flavors.
7. Reduce the heat and let the stew simmer for about 10 minutes, allowing the flavors to meld together beautifully.
8. Season the stew with salt to taste and drizzle in the sesame oil for added richness.
9. Serve hot, garnished with chopped green onion, alongside steamed rice for a complete meal.