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Description
This classic Korean stew features silken tofu in a fiery kimchi broth. While kimchi jjigae traditionally starts with browning thinly sliced pork, this vegetarian version features mushrooms instead for a similarly meaty texture. Dried kelp deepens the broth’s flavor with subtle briny notes; reserved kelp can be chopped and tossed in soy sauce and sesame oil for a fun side dish or topping for rice. Be sure to use well-fermented kimchi for an intense broth that is spicy, tart and pungent all at once. Leftover stew makes a fantastic base for ramen noodle soup the next day.
Ingredients
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1(6-inch) square dried kelp (also called dashima or kombu) 3tablespoons neutral oil, such as safflower or canola oil 4ounces white button or cremini mushrooms, thinly sliced (2 cups) Kosher salt and black pepper 2scallions, finely sliced, plus more for garnish 1tablespoon minced garlic 2tablespoons gochugaru (Korean red-pepper flakes) 2cups chopped kimchi plus 1/4 cup kimchi juice 1tablespoon low-sodium soy sauce 1medium zucchini (6 ounces), quartered lengthwise and sliced 1/4-inch thick 1 1/2pounds silken tofu, broken into large pieces 4large eggs (optional) Steamed short grain rice, for serving
Directions
In a large Dutch oven, combine kelp and 6 cups of water, and bring to a simmer over high. Cover, reduce heat to medium and simmer for 5 minutes. Discard or reserve kelp for another use. Transfer broth to a large bowl and reserve. In the empty Dutch oven, heat 2 tablespoons of oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 3 minutes. Add scallions, garlic, gochugaru and remaining 1 tablespoon oil, and cook, stirring, until well combined and very fragrant, 1 minute. Add kimchi and cook, stirring, until the bottom of pot looks dry, about 2 minutes. Add reserved kelp broth, kimchi juice, soy sauce and zucchini, and bring to a boil over high. Reduce heat to medium and simmer until zucchini and kimchi are tender, about 15 minutes. Stir in tofu and cook until warmed through, 2 minutes. Season to taste with salt and pepper. If using eggs, crack them into the pot, leaving some space in between each egg. Cover and poach over medium-low until whites are set but yolks are still runny, about 3 minutes. Divide jjigae between 4 bowls and garnish each with scallions. Serve hot with rice on the side.
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