Soondubu Jjigae (Korean Soft Tofu Stew)

Ingredients

• 7-8 dried Shiitake Mushrooms
• 1 tbsp toasted sesame oil
• 1 tbsp vegetable oil
• 2 chopped green onions (keeping white and green part separate)
• 1/2 cup sliced onions
• 1 tbsp chopped Garlic
• 2-3 tbsp Gochugaru (Korean chilli powder)
• 1 tbsp Gochujang (Korean spicy fermented paste)
• 1 tsp salt
• 1 tsp sugar
• 2 tsp light soy sauce
• 3 cups water (divided)
• 1/2 zucchini (sliced thickly)
• 1 small carrot (sliced thickly)
• 150 grams Tofu (cut into 1 inch cubes, 1/2 inch in thickness)

Instructions

1. 1

   soak mushrooms: Soak shiitake mushrooms in 1 cup hot water for 10-15 minutes. Drain the shiitake and squeeze, reserving all the mushroom water for later. Slice the shiitake and set aside.

2. 2

   saute aromatics: In a pot, heat sesame oil and vegetable oil. Add the white part of green onions, sliced onions and garlic. Saute for 1-2 minutes.

3. 3

   add spices: Add korean chilli powder, gochujang, salt, sugar, soy sauce and the mushroom water along with 2 cups of regular water.

4. 4

   add vegetables and simmer: Bring this to a quick boil and add zucchini, shiitake mushroom and carrot. Reduce the flame and simmer for 10 minutes till the zucchini and carrot are tender.

5. 5

   Add tofu and serve: Top with tofu and green part of spring onions. Turn off the flame. Serve hot ladled over sticky rice.