Dive into the comforting warmth of YaChae Sundubu Jjigae, a vibrant Korean vegetable soft tofu stew that's both incredibly flavorful and surprisingly easy to make. This hearty vegetarian dish boasts a delightful balance of textures and tastes, with the silken smoothness of soft tofu contrasting beautifully against the crispness of various seasonal vegetables. Imagine the savory depth of a rich broth infused with the umami of gochujang (Korean chili paste) and the subtle sweetness of soy sauce, all perfectly complemented by the freshness of your favorite vegetables. This recipe is perfect for a quick weeknight meal or a comforting weekend treat.
YaChae Sundubu Jjigae offers a customizable experience, allowing you to incorporate your preferred vegetables and adjust the spice level to your liking. From the simple elegance of a classic preparation to more adventurous variations featuring mushrooms, zucchini, or spinach, the possibilities are endless. Ready to experience the deliciousness of this Korean culinary gem? Let's move on to the step-by-step instructions to create your own perfect bowl of YaChae Sundubu Jjigae.
Tools Needed
- Korean clay pot (뚝배기)
- Knife
- Cutting board
Ingredients
- Onion
- Zucchini
- Cremini Mushrooms
- Hot Peppers
- Green Onions
- Sesame Oil
- Cooking Oil
- Korean Extra Soft Tofu (or Silken Tofu): 1 pack
- Vegetable Broth
- Hot Pepper Powder
- Sugar
- Soy Sauce
- Minced Garlic
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauté Aromatics
- Slice onion into thick slices, cut zucchini into thin, misshaped pieces, cut cremini mushrooms into bite-sized pieces, cut hot peppers into half-inch pieces, and cut green onions into 1-inch pieces.
- Preheat the clay pot. Add sesame oil and cooking oil. Add minced green onion and fry for about 30 seconds on medium-high heat.
Step 2. Build the Stew Base and Cook Vegetables
- Add hot pepper powder, sugar, and soy sauce. Mix everything together.
- Quickly add chopped zucchini and onion. Reduce the temperature to medium and fry for about 2 minutes.
- Pour the vegetable broth into the pot and bring to a boil.
- Add cremini mushrooms.
Step 3. Add Tofu and Season
- Add the extra soft tofu.
- Add minced garlic. Cook for about 5 minutes on medium-high heat.
- Taste and adjust seasoning with salt if needed.
Step 4. Finish and Serve
- Add the remaining mushrooms, chopped green onion, and hot peppers. Cook for two more minutes and turn off the heat.
- Serve the soup boiling hot in the clay pot with rice and other Korean side dishes.
Read more: Bibimbap Recipe: Delicious Korean Mixed Rice & Vegetables
Tips
- Green onion oil is a secret tip for delicious steamed chicken.
Nutrition
- Calories: approximately 200-300
- Fat: 10-15g
- Carbs: 20-25g
- Protein: 15-20g
FAQs
1. Can I use firm tofu instead of soft tofu?
While soft tofu is traditional and gives the best texture, firm tofu will work. Just be careful not to overcook it, as it will become crumbly.
2. What vegetables can I add to the stew?
Almost any vegetable works! Popular choices include mushrooms, zucchini, spinach, onions, carrots, and potatoes. Feel free to experiment with your favorites.
3. How can I make it spicier or less spicy?
Adjust the amount of gochujang (Korean chili paste) to control the spiciness. For less spice, use less; for more, add more!
Enjoy your delicious and healthy bowl of YaChae Sundubu Jjigae! This versatile recipe allows for endless customization, so feel free to experiment with different vegetables and spice levels to find your perfect combination. Warm up with this comforting Korean classic any time of year.