Vegan Jeyuk Bokkeum with Tofu and Mushrooms

Ingredients

For 4 portions

• 🧈 400g firm tofu
• 🍄 300g oyster mushrooms
• 🌾 2 Tbsp corn starch
• 🌶️ 3 Tbsp gochujang
• 🌿 1 Tbsp chilli flakes
• 🥣 2 Tbsp soy sauce
• 🍶 2 Tbsp mirin
• 🍚 1 Tbsp sugar
• 🧄 4 cloves garlic
• 🪴 10g ginger
• 🏺 1 Tbsp sesame oil
• 🧅 1 medium onions
• 🥕 1 small carrots
• 🥬 150g green cabbage
• 🧅 3 medium spring onions
• 🏺 3 Tbsp sunflower oil
• 🌰 1 Tbsp sesame seeds
• 🍚 320g white rice (dry)

Method

1. Rinse the rice and cook it. Mix the gochujang, chilli flakes (gochugaru if you have it), soy sauce, mirin, sugar, crushed garlic, grated ginger and sesame oil in a bowl with 4 tablespoons of water.
2. Press the tofu dry and cut it into thin 4 cm slabs. Toss gently in the cornflour. Tear the oyster mushrooms into strips.
3. Heat 2 tablespoons of the sunflower oil in a large wok or frying pan over a medium-high heat. Fry the tofu for 3 minutes on each side until crisp, then lift out.
4. Add the remaining oil and turn the heat up high. Fry the mushrooms for 5 minutes, without moving them too much, until browned and slightly chewy.
5. Slice the onion, cut the carrot into thin sticks and chop the cabbage. Add them to the pan and stir-fry for 3–4 minutes until just tender.
6. Pour in the sauce and let it bubble for 1 minute. Return the tofu and turn gently until coated and glossy.
7. Stir in the spring onions, cut into 4 cm lengths, for the last 30 seconds. Scatter with sesame seeds and serve with the hot rice.