Vegan Mushroom Jjigae
Koreans love their jjigae, which is a Korean term for stew. They can be prepared with a variety of ingredients such as seafood to just a bunch of kimchi and tofu, spicy or mild.
Jjigaes aren't always fancy or an ordeal to cook. I usually decide to make a jjigae depending on what I have around in the fridge that day. I don't need other banchans on the table when I eat a jjigae. When I have jjigae I want to get intimate with it, no distractions you know?All I need is a bowl of rice and some kimchi
A popular ingredient for jjigae is dwenjang, Korean fermented soybean paste. With beautiful mushrooms I got at the market and some soft tofu in the fridge, I decided to make a hearty dwenjang vegan jjigae for a meatless weekday meal. I love the chunkiness from the veggies and the softness from the tofu in this jjigae. The pungency from the cheong-guk jang really gets your taste buds going too. Delicious.
3 cups of vegetable stock (check out my vegan recipe here)
2 tablespoons dwenjang
1 tablespoon shiro miso (if you don't have it substitute with regular dwenjang)
1/2 cup crumbled cheong-guk jang
1/2 cup dried shiitakes (rehydrate first and squeeze dry before adding to jjigae)
2 cups of chopped mushrooms of your choice (I used king oyster and enoki mushrooms)
7 oz silken tofu (you can use any medium or firm tofu too)
1/2 medium onion, diced
1/2 cup diced zucchini
1 tablespoon minced garlic
1 tablespoon gochugaru (coarse ground Korean chili flakes)
2 green onions, sliced into 1/2 inch pieces
1 small Serrano pepper, finely chopped (optional)
Bring your stock to a boil and add in dwenjang, miso and cheong-guk jang. Use a whisk to loosen up pastes. Once the stock returns to a boil add in mushrooms, onion, zucchini and bring again to a boil. Add tofu, garlic, gochugaru and let simmer until vegetables are soft, about 7 minutes. At the end of cooking add in green onion and pepper. Serve hot as possible!