MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Kimchi Soondooboo Chigae
Categories: Korean, Stews
Yield: 4 Servings
1 tb Extra virgin olive oil
1/2 tb Sesame oil
1 1/2 tb Gochugaru (Korean pepper
-powder)
1/2 Red onion; diced
4 cl Garlic; up to 5, minced
1/4 Korean zucchini or regular
-zucchini; diced
1 sm Potato; diced
1 c Napa cabbage kimchi (vegan)
Salt
1 tb Gochujang
1 tb Soy sauce or light soy sauce
2 c Vegetable broth or water
1 Box silken tofu
2 Scallions; up to 4, chopped
Next time you're in the mood to try some authentic Korean food that
also happens to be vegan, try out this Kimchi Soondooboo Chigae. You
will love it!
Over medium high heat, add both 1 tb of extra virgin olive oil and
1/2 tb of sesame oil to a medium sized pot (enough to serve 2
people). When oils are hot, add 1-1/2 tb of gochugaru and stir with a
wooden spoon until the flakes start to foam. Do not allow flakes to
get dark and burn.
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.
Add gochujang and deglaze the pan with soup soy sauce. Again, stir
until all the vegetables are evenly coated.
Next, add vegetable stock. Gently spoon in the silken ("soon") tofu,
including any brine. Break up the tofu using your spoon.
Bring the stew to a boil and then reduce to a simmer. Cook until
potatoes are tender.
Right before serving, add chopped scallions as garnish. Serve with
rice.
Recipe by Joanne Molinaro
Recipe FROM: <
https://thekoreanvegan.com/kimchi-soondooboo-chigae/>
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