Vegan sundubu jjigae(korean soft tofu Stew)

🛒 Ingredients

• 2 packs of silken tofu/soft tofu, do not crush them
• One onion, thinly sliced
• 2 cloves of garlic, finely chopped
• One spring onion, sliced obliquely
• 100 grams of oyster mushrooms, cut to taste
• One sliced red or green chili (optional)
• 2 tablespoons sesame oil
• 2 tablespoons Korean red chili powder (Gochugaru)
• One tablespoon of vegetable soy sauce
• One teaspoon of garlic oil
• 500 to 600 ml mushroom stock/vegetable stock
• Salt and a little sugar to taste
• Vegetable oil to taste

👩‍🍳 Instructions

1. 1

   Heat vegetable oil and sesame oil in a heatproof pan or Korean stone pot. Saute the onion and garlic until fragrant and slowly wilted.

2. 2

   Add the red chili powder, stir quickly for a moment to prevent burning, then slowly pour in the vegetable stock. Add soy sauce, sugar, and cook until boiling.

3. 3

   Add the mushrooms and Irish chilies, cook briefly until wilted. Gently remove the silken tofu from the container, place it whole or roughly chopped directly into the boiling broth, don't stir too often to prevent it from breaking apart.

4. 4

   Cook over medium heat for 5 to 7 minutes, until the spices are absorbed and the flavors are perfectly combined. Adjust the seasoning with salt if needed.

5. 5

   Finally sprinkle the spring onions and a little more sesame oil on top. Serve immediately while still hot with warm rice for the ultimate deliciousness. Your special dish is ready to be enjoyed!