SOONDOOBOO CHIGAE (순두부찌개• Silken Tofu Stew)

This is the first real Korean recipe I ever learned from my mother. I had just graduated from college and my girlfriends, who were very familiar with my obsession with soondooboo chigae, bought me a traditional large ddukbaegi so I could make my favorite dish at home. Not surprisingly, it was one of the first Korean recipes I veganized when I went vegan. This recipe is really all about the silken tofu, an ingredient many people only use for smoothies. But, like all tofu, silken tofu absorbs the flavors it cooks in, and in this case, that’s a fiery and smoky broth made with gochugaru. Silken tofu is velvety and tender, and the liquid that seeps out during the cooking process rounds out all the flavors to create a perfect accompaniment to a humble bowl of rice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium ddukbaegi or Dutch oven, heat the sesame oil over medium heat. Immediately add the gochugaru and stir with a wooden spoon. Make sure the gochugaru does not burn (turn dark), as it will get bitter.

Step 2

When the gochugaru starts to bubble and froth, add the onion, garlic, potato, zucchini, salt, and pepper. Continue to cook until the onions begin to turn translucent, 2 to 3 minutes.

Step 3

Add the soy sauce to deglaze the pot. Pour in the vegetable broth. Add the silken tofu, breaking it up gently with your spoon into large chunks (you do not want it to look curdled). Reduce the heat and simmer until the potatoes are tender, about 20 minutes.

Step 4

Add the scallions and cook for 1 to 2 more minutes before serving.