mushroom soondubu jjigae

Soondubu jjigae is a Korean silken tofu stew packed with heat and flavor, typically served with rice.

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Ingredients

• avocado oil

• 2 cloves garlic, minced

• 1 small onion, sliced

• 1 scallion, chopped (whites and greens separated)

• 1/2 cup kimchi, sliced

• 5 button mushrooms, sliced

• 1/2 king oyster mushroom, halved and sliced

• 2-3 tsp gochugaru

• 1 cup anchovy broth or 1 cup water + 1 tbsp fish sauce

• 3 tbsp juice from kimchi

• 1/2 tsp white pepper

• 1/2 ground black pepper

• 2 Thai chilies

• 4 oz enoki mushrooms

• 8 oz silken tofu, quartered

• Optional: raw egg

Directions

1. Heat and oil a small pot over medium heat. Add garlic, onion, and whites of scallions. Stir and cook until garlic slightly browns and onions soften.

2. Stir in kimchi, button mushrooms, king oyster mushroom, gochujang, anchovy broth, kimchi juice, white pepper, black pepper, and Thai chilies. Bring to a boil, reduce to a simmer, cover, and let cook for 5 minutes.

3. Carefully add in tofu and enoki mushrooms. Let cook for 5 minutes uncovered.

4. Optional: crack a raw egg into the stew when ready to serve.

5. Remove from heat and serve hot with a side of rice.