Vegetarian Sundubu jjigae with Gamja Jorim

This is a recipe for a vegetarian version of Korean soft tofu soup and braised potatoes, my two favorite Korean dishes. The Korean red chili pepper (gochugaru) is very important! No substitutions!

This will make about 2-3 servings.

Vegetarian Sundubu Jjigae

Ingredients

  • 1 package of soft tofu
  • 1 tsp sesame oil
  • 2 tbsp Korean red chili pepper (gochugaru)
  • 1 tbsp capers
  • 4 cups of water
  • 1 tbsp soy sauce
  • 1 piece of kombu, about 4″ x 6″, broken into small pieces
  • 1 piece of daikon, about 4″ long, thinly sliced
  • 3 cloves of garlic, minced
  • 5-10 shiitake mushrooms, sliced
  • 5-10 baby bok choys, pulled apart, ends cut off
  • 2 green onions, sliced
  • 1 cup of cooked rice
  • 2 eggs
  • kimchi, if you can find a tasty vegetarian kid (I haven’t, yet)

Directions

  1. Mix the sesame oil and chili pepper together in a small bowl and set aside.
  2. Add the water, capers, kombu, soy sauce, and daikon in a pot. Cover and boil for 10 minutes.
  3. Separately saute the onion and garlic in a little oil for about 1 minute.
  4. Add the bok choy and mushrooms. Cook for about 2 minutes.
  5. Add the kimchi, if you have it.
  6. Reduce the heat to low and add the sesame oil-chili mix and tofu.
  7. Add the broth and bring to a boil.
  8. Crack an egg (or 2) in the broth and poach it to your desired consistency.
  9. Serve with green onions sprinkled on top, and rice to the side.

Gamja Jorim

Ingredients

  • 2 small russet potatoes (organic!), peeled and diced into small 1 inch chunks
  • 1 small onion, or 1/2 of a medium onion, diced
  • 3-4 cloves of garlic, minced
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • 1/2 cup of water
  • 2 tsp sesame seeds
  • 1/2 tsp black pepper
  • 1 tsp vegetable oil
  • 2 tsp Korean red chili pepper (gochugaru)

Directions

  1. Heat a pan with the oil on high heat. Once it is ready, add the potatoes. Cook for about 3-4 minutes.
  2. Add the onions, and cook for another 2-3 minutes.
  3. Mix the soy sauce, sugar, garlic, black pepper, gochugaru, and water well in a small bowl. Add the the pan.
  4. Let the mixture simmer on medium heat for 10-15 minutes. Add additional water if the potatoes start to stick to the bottom of the pan.
  5. Once the potatoes are soft enough, pull it off the heat and serve!
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