Kimchi Soondooboo Chigae
Next time you’rein the mood to try some authentic Korean food that also happens to be vegan, try out this Kimchi Soondooboo Chigae. You will LOVE IT!!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Tablespoon extra virgin olive oil
- 1/2 Tablespoon sesame oil
- 1 1/2 Tablespoons gochugaru ((Korean pepper powder))
- 1/2 red onion (diced)
- 4-5 cloves garlic (minced)
- 1/4 Korean zucchini (or regular zucchini, diced)
- 1 small potato (small died)
- 1 cup Napa cabbage kimchi (vegan)
- salt
- 1 Tablespoon gochujang
- 1 Tablespoon soy sauce (or light soy sauce)
- 2 cups vegetable broth (or water)
- 1 box silken tofu
- 2-4 scallions (chopped)
Instructions
- 1
Over medium high heat, add both 1 tbsp of extra virgin olive oil and ½tbsp of sesame oil to a medium sized pot (enough to serve 2 people).When oils are hot, add 1 ½ tbsp of gochugaru and stir with a wooden spoon until the flakes start to foam. DO NOT ALLOW FLAKES TO GET DARK AND BURN.
- 2
Add diced onions, minced garlic, diced zucchini, and diced potatoes. Stir until they are all evenly coated with chili oil. Next, add 1 cup of kimchi, including any kimchi juice.
- 3
Add gochujang and deglaze the pan with soup soy sauce. Again, stir until all the vegetables are evenly coated.
- 4
Next, add vegetable stock. Gently spoon in the silken (“soon”) tofu, including any brine. Break up the tofu using your spoon.
- 5
Bring the stew to a boil and then reduce to a simmer. Cook until potatoes are tender.
- 6
Right before serving, add chopped scallions as garnish. Serve with rice.