One rainy weekend in the Netherlands, I decided to try this dish. Good thing we still have the home-made kimchi Guus prepared (he made a lot!!!), and we have all the essential Korean spices in our pantry. With the help of a recipe from Food52.com, I am proud to say that the Soon Tofu I prepared was just as tasty and heartwarming as what we had in New York. In addition to the enoki mushrooms, I also used wood-ear mushrooms because I like to have an extra crunchy-chewy texture. You can add other mushrooms too.
Try it out yourself! It's easy and will surely be one of your favourites.
Note: You can adjust the spiciness by adjusting the amount of the chili flakes and chili paste.
Serves 3 people
Preparation time: 25 minutes (45 minutes including soaking time for dried mushrooms)
Ingredients
1 tbsp vegetable oil
4 tsp Korean hot pepper flakes (gochugaru)
1/2 cup chopped cabbage kimchi
4 cloves garlic, minced
2 Serrano chili peppers, chopped
4 cups vegetable stock
4 tsp Korean hot pepper paste (gochujang)
4 tsp Korean soybean paste (doenjang)
300 grams silken tofu, sliced into cubes
100 grams enoki mushrooms
5 pieces dried wood-ear mushrooms (rehydrated and sliced thinly)
2 green onions, chopped
3 eggs (optional)
4 tsp Korean hot pepper flakes (gochugaru)
1/2 cup chopped cabbage kimchi
4 cloves garlic, minced
2 Serrano chili peppers, chopped
4 cups vegetable stock
4 tsp Korean hot pepper paste (gochujang)
4 tsp Korean soybean paste (doenjang)
300 grams silken tofu, sliced into cubes
100 grams enoki mushrooms
5 pieces dried wood-ear mushrooms (rehydrated and sliced thinly)
2 green onions, chopped
3 eggs (optional)Preparation
1. In a Dutch oven (or stone pot or heavy-bottom pot), heat up the oil. Add the pepper flakes, and stir it until the oil turns red (do not let it burn).
2. Mix the kimchi, garlic, chili peppers and wood-ear mushrooms (add the other mushrooms of your choice). Add the vegetable stock, hot pepper paste and bean paste. Mix well and bring to a boil.
3. Once the kimchi is tender (after around 5 minutes), add the tofu and let it simmer for 15 - 20 minutes.
4. Just before serving, add the enoki mushrooms and green onions. Let it simmer for 5 minutes, then add the egg (skip this if you want to have a vegan dish).
Serve warm with rice.
1. In a Dutch oven (or stone pot or heavy-bottom pot), heat up the oil. Add the pepper flakes, and stir it until the oil turns red (do not let it burn).
2. Mix the kimchi, garlic, chili peppers and wood-ear mushrooms (add the other mushrooms of your choice). Add the vegetable stock, hot pepper paste and bean paste. Mix well and bring to a boil.
3. Once the kimchi is tender (after around 5 minutes), add the tofu and let it simmer for 15 - 20 minutes.
4. Just before serving, add the enoki mushrooms and green onions. Let it simmer for 5 minutes, then add the egg (skip this if you want to have a vegan dish).
Serve warm with rice.
2. Mix the kimchi, garlic, chili peppers and wood-ear mushrooms (add the other mushrooms of your choice). Add the vegetable stock, hot pepper paste and bean paste. Mix well and bring to a boil.
3. Once the kimchi is tender (after around 5 minutes), add the tofu and let it simmer for 15 - 20 minutes.
4. Just before serving, add the enoki mushrooms and green onions. Let it simmer for 5 minutes, then add the egg (skip this if you want to have a vegan dish).
Serve warm with rice.
Comments
Post a Comment
We would like to hear from you.