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
- 1 tbsp capers
- 1 L of water
- 2 tbsp soy sauce
- 1-2 piece(s) of kombu, about 4″ x 6″, broken into small pieces
- 1 cup of diced daikon
Chili to set aside
- 1 tbsp sesame oil
- 3 tbsp Korean red chili pepper (gochugaru)
- 5 cloves of garlic, minced
- 1-2 fresh chilies
- 5-10 shiitake mushrooms, sliced
- 5-10 baby bok choys, pulled apart, ends cut off
- 2 green onions, sliced thinly
- 1 package of soft tofu
- 2 cups of cooked rice
- 2 eggs, soft boiled (about 7-8 minutes in boiling water will do it)
- kimchi, if you can find a tasty vegetarian kid (I haven’t, yet)
- Mix the sesame oil and chili pepper together in a small bowl and set aside.
- Add the water, capers, kombu, soy sauce, and daikon in a pot. Cover and boil for 10 minutes.
- Separately saute the onion and garlic in a little oil for about 1 minute.
- Add the bok choy and mushrooms. Cook for about 2 minutes.
- Add the kimchi, if you have it.
- Reduce the heat to low and add the sesame oil-chili mix and tofu.
- Add the broth and bring to a boil.
- Crack an egg (or 2) in the broth and poach it to your desired consistency.
- Serve with green onions sprinkled on top, and rice to the side.
- 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)
- Heat a pan with the oil on high heat. Once it is ready, add the potatoes. Cook for about 3-4 minutes.
- Add the onions, and cook for another 2-3 minutes.
- Mix the soy sauce, sugar, garlic, black pepper, gochugaru, and water well in a small bowl. Add the the pan.
- 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.
- Once the potatoes are soft enough, pull it off the heat and serve!