Vegan Sundubu Jjigae (Korean Soft Tofu Stew)

Ingredients

For 2 portions

• 🧈 600g silken tofu
• 🍄 150g shiitake mushrooms
• 🥒 1 small courgette
• 🧅 1 small onions
• 🧄 3 cloves garlic
• 🌿 1.5 Tbsp chilli flakes
• 🌶️ 1 Tbsp gochujang
• 🥣 1.5 Tbsp soy sauce
• 🏺 1 Tbsp sesame oil
• 🪸 5g kombu
• 🍄 10g dried shiitake mushrooms
• 🥤 600ml tap water
• 🧅 2 medium spring onions
• 🍚 160g white rice (dry)

Method

1. Put the kombu and dried shiitake in a pan with the water. Bring slowly to a simmer, then take off the heat and leave for 10 minutes. Lift out the kombu and shiitake, slice the shiitake and keep the stock.
2. Rinse the rice and cook it. Slice the fresh shiitake and cut the courgette into half moons.
3. Heat the sesame oil in a heavy pot or Korean earthenware dolsot over a medium heat. Add the chopped onion, crushed garlic and all the shiitake, and fry for 4 minutes until softened and starting to brown.
4. Stir in the chilli flakes (gochugaru if you have it) and gochujang, and fry for 1 minute until the oil turns red.
5. Pour in the stock and soy sauce, add the courgette, and simmer for 5 minutes.
6. Spoon in the silken tofu in large pieces and simmer gently for 3 minutes, without stirring, so it stays in soft curds.
7. Scatter with sliced spring onion and take to the table still bubbling. Serve with the rice.