The Blog of taco.cat

Hey Hive!

We're back with more of our home cooking! If you're unfamiliar with this series, it's where I showcase some new recipes I've been trying at home since I've been cooking a lot nowadays! Both because it's cheaper and also healthier to cook for yourself compared to eating out. While I have some regular recipes I do like to try new things and figured I'd share the new ones I've tried.

I think Sean was the one who sent me this recipe actually, since he really likes Korean Tofu stew. He saw this video on Facebook for a Sundubu Jjigae recipe and it looked simple enough so I thought I'd give it a go.

Other than kimchi, the ingredients needed are the usual ones I always use whenever I make my version of mapo tofu.

I added some extra ingredients and also used a different type of tofu, but figured it'd mostly taste the same. Here are the ingredients I used:

• 250g silken tofu
• egg tofu
• 1 cup kimchi
• 1 carrot
• 300g enoki mushroom
• baby corn
• spring onion
• gochugaru (Korean chili pepper powder)
• 2 tbsp chopped garlic (or 3 cloves)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar

Step 1: Rinse and chop all the vegetables, separating the white from the greens of the spring onions.

Step 2: Separate the enoki mushrooms into small bunches.

Step 3: Slice the tofu into cubes or discs, if you're using the tubed version.

Step 4: In a pot, heat up some sesame oil or vegetable oil and stir fry the chopped garlic and the white parts of the spring onions until aromatic.

Step 5: Next add in the soy sauce, oyster sauce, gochugaru, kimchi and sugar. Saute for about 2 minutes or so.

Step 6: Add 1/4 cup of kimchi juice and stir for a bit before adding 1 cup of water. Unfortunately the kimchi that I bought didn't have much kimchi juice but I added what I could.

Step 7: Bring the pot to a boil then add in the mushrooms and other vegetables. Add salt to taste if needed.

Step 8: Once the vegetables have softened up, add in the tofu.

Break the tofu into smaller pieces if needed.

Step 9: Lastly add an egg and boil to whatever doneness you prefer.

Step 10: Garnish with the green parts of the spring onion and you're done! It turned out quite a bit darker than the one in the video but maybe it's because of the kimchi that I used, or I added too much sauce. Either way it still looked good.

We scooped it into a bowl to serve and it smelled so good! We had some leftover rice with vegetables to go along with it so I didn't have to cook rice.

Sean and I thought it was delicious! It was a tad sour from the kimchi of course but the flavours still balanced out pretty well with the sauces and aromatics. It also complemented the tofu and mushrooms nicely.

Overall I thought the taste was good, even though it did taste quite different compared to the sundubu jjigae we had in Korea. I think there were some comments in the video that said this technically wasn't the same dish, since that one uses a seafood stock base. But it was still a delicious and nutritious meal nonetheless.

If you want to try an easy Korean recipe, I'd highly recommend giving this a try! It's healthy and another tasty way to enjoy tofu for that extra protein! I've made this multiple times since then and Sean always finishes his plate in less than 10 minutes 😅 so I know we both enjoy it a lot.

Thanks for reading!

To find out more about me, check out my intro post here!

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Check out my previous post in this series! TacoCat (kinda) Cooks! #62: Deliciously Savoury Curry Chicken 😋