This is a tasty winter warmer. I’ve departed so much from anything authentic I’m not sure I can still call it sondubu jigae.
It’s something I’ve made a few times before, normally with meat. Here’s the fishy vegetarian version I made successfully last night. The mushroom makes up for some of the umami lost by not using pork.
It’s based on a proper version found here.
Ingredients:
- 150ml very fermented kimchi, roughly sliced
- 1 tbsp korean chilli flakes
- 2 cloves of garlic
- five big mushrooms, roughly chopped
- half a small onion, finely sliced
- dashi stock from a packet
- 250ml water
- 2 tbsp kimchi juice
- one pack tetrapak silken tofu
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tsp fish sauce
- spring onions to serve
Method:
- heat olive oil and sesame oil in a pan
- saute onion until translucent
- add mushrooms, saute until the start to shrink
- add kimchi, garlic, chilli flakes
- saute for a couple more minutes
- add water, dashi stock powder, kimchi juice, fish sauve
- simmer for a couple of minutes
- stop here, put a lid on the pan and wait until you’re 8 minutes or so from eating.
- when you’re ready…
- warm stew up again to a simmer
- open tofu, drain, and spoon into the stew
- avoid stirring too much (you dont want the tofu to disintegrate)
- warm tofu through (about five minutes)
- serve with rice, using spring onions to garnish (in the photo, it’s served with spring greens stir fried with garlic in cocount oil, finished with sake and soya sauce and garnished with black sesame seeds. It would be better to serve it in small bowls with an egg cooked in the stew, but i don’t have the right cookware, and i didnt fancy an egg)
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