This Korean soybean paste stew with vegetables is sure to be a hit. Here’s a quick recipe for you to try.
Let's start cooking!
Step 1 - Simmer vegetable stock
In a large pot, place the water, 4 whole shiitake, seaweed, spring onions (reserving some for garnish) and half the onions.
Simmer and cook, covered, for 45 minutes – take care not to let it boil. Set aside.
Step 2 - Fry ingredients
In a heavy thick-bottomed medium pot, add 1 Tbsp vegetable oil and warm over low heat.
Add onions and gochugaru. Sauté over medium-low heat, until onions are just soft, taking care not to brown them.
Add the ginger and garlic, give it a quick mix.
Step 3 - Add in vegetable stock
Ladle in 1 L vegetable stock.
Bring to a simmer over medium-high heat, then stir in the zucchini, spinach, mushrooms, and Korean cabbage.
Bring to a boil, then lower the heat to maintain a simmer and cook for about 5 minutes until the vegetables are softened, then add 1 Tbsp sesame oil, red chili, chopped chives, and spring onions.
Beat eggs, then pour in on top and give it a gentle mix to break it apart and cook.
Step 4 - Season and add tofu
- Season with salt and soybean paste, then add the tofu carefully as it will break apart easily.
- Simmer until the tofu is heated through.
Garnish and serve!
Garnish the stew with red chilies. Serve immediately.