느타리버섯의 쫄깃함과 구운 두부의 고소함을 살린 김치찌개. 젓갈 없는 채식 김치와 다시마·표고 육수를 사용한다.
YBy ye3uyf
Servings
3
1 piece Dried kombu
4 piece Dried shiitake mushrooms
4 cup Water
1 block Firm tofu
2 tbsp Neutral oil (for cooking)
1.5 cup Well-fermented vegan kimchi (no fish sauce or jeotgal), chopped
250 g Oyster mushrooms (neutari)
3 clove Garlic
1 tbsp Gochugaru (Korean chili flakes)
1 tbsp Soy sauce
1 tsp Doenjang (soybean paste)
1 tsp Sugar
3 tbsp Kimchi brine from the jar
0.5 piece Onion
2 piece Scallions
1 tsp Toasted sesame oil
1 tsp Toasted sesame seeds (garnish)
Calories
334 kcal
Protein
19g
Carbs
31g
Fat
17g
Fiber
7g
Sugar
5g
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Make the Broth
1. Combine the dried kombu, dried shiitake mushrooms and water in a pot. Soak for 20 minutes, then bring to a gentle simmer over medium heat. Remove the kombu just before it boils, about 8 minutes, and simmer the shiitake for 5 more minutes. Remove the shiitake, slice them thinly and reserve the broth.
1 piece Dried kombu,
4 piece Dried shiitake mushrooms,
4 cup Water
2. Pat the firm tofu dry and cut into 1.5 cm thick slabs. Pan-fry in the neutral oil over medium-high heat for 3 to 4 minutes per side until deeply golden. Set aside.
3. In the same pan or a wide pot, sauté the chopped vegan kimchi, onion, garlic, gochugaru and sugar over medium heat for 5 to 6 minutes until the kimchi turns soft and slightly caramelized. Tear the oyster mushrooms into thick strips and add them with the sliced shiitake, cooking 3 minutes until they begin to brown and release their aroma.
1.5 cup Well-fermented vegan kimchi (no fish sauce or jeotgal), chopped,
250 g Oyster mushrooms (neutari),
3 clove Garlic,
1 tbsp Gochugaru (Korean chili flakes),
1 tsp Sugar,
0.5 piece Onion
4. Pour in the reserved kombu-shiitake broth and kimchi brine. Stir in the soy sauce and doenjang until dissolved. Bring to a boil, then reduce to a steady simmer and cook uncovered for 20 minutes to develop depth.
1 tbsp Soy sauce,
1 tsp Doenjang (soybean paste),
3 tbsp Kimchi brine from the jar
Finish and Serve
5. Nestle the pan-fried tofu slabs into the stew and simmer 5 more minutes so they absorb the broth while keeping a toasty edge. Taste and adjust with a little more soy sauce or sugar for balance.
1 block Firm tofu,
1 tbsp Soy sauce,
1 tsp Sugar
6. Slice the scallions and stir most of them in. Turn off the heat, drizzle with toasted sesame oil and top with the remaining scallions and toasted sesame seeds. Serve bubbling hot with steamed rice.
