Cathlyn's Korean Kitchen showcases delicious, nutritious and easy to make traditional and fusion Korean cuisines, like this silken tofu stew.
Ingredients
- 6 oz organic silken tofu
- 4 oz lean ground beef
- 1 tbsp dwenjang soy bean paste
- 1 tbsp gochujang chilli paste
- 3 cups beef broth
- 3 cups water
- ¼ cup chopped green onions
- 1 cup chopped shitake mushrooms
- 2 tbsp anchovy seakelp base (optional)
- 1 tsp vegetable cooking oil
- 1 tsp sesame oil
- ½ tbsp minced garlic
- 1 tsp chilli oil
- 1 egg
- dash of sesame seeds
Directions
- Make the base of the Jjiggae by combining the dwenjang and gochujang paste in a bowl with sesame oil and minced garlic
- Heat a dolsot or a regular pot and add a tsp of cooking oil
- Fry the dwenjang and gochujang paste with 1 teaspoon of cooking oil and 2 tbsp of anchovy seakelp base (Very Important Step!)
- Stir the ingredients for about a minute
- Next add the ground beef and stir with the sauce for additional 2 minutes
- Add the beef broth and using a wooden spoon, gently stir the ingredients
- When it comes to a boil, lower the heat to medium low and let it simmer for about 15 minutes
- Add the shitake mushrooms and simmer for additional 2-3 minutes
- Break an egg in the middle of the stew, drizzle the chilli oil and cover the lid
- Let it simmer for about a minute
- Finally, turn the heat off and sprinkle the chopped green onions over the stew with some toasted sesame seeds
Yield: 2-3 servings
Recipe courtesy of Cathlyn's Korenan Kitchen.