Spicy Tofu Jjigae (Gluten-Free)

Ingredients

• 1 lb Firm tofu, cubed
• 1 cup Kimchi, chopped
• 2 tbsp Gluten-free gochujang
• 1 tsp Gochugaru (Korean chili flakes)
• 2 cloves Garlic, minced
• 1/2 medium Onion, sliced
• 1 cup Shiitake mushrooms, sliced
• 4 inch Kombu (dried kelp)
• 6 cups Water
• 1 tbsp Sesame oil
• 1/4 cup Green onions, sliced

Instructions

1. 1In a large heavy-bottomed pot, combine the 6 cups of water and the 4 inch piece of kombu. Bring the water to a simmer over medium heat (about 200°F / 93°C) and cook for 15 minutes. The water will become fragrant. Carefully remove and discard the kombu.
2. 2Add the 1 cup of shiitake mushrooms, sliced, and the 1/2 medium onion, sliced, to the pot with the dashi broth. Cook over medium heat for 5 minutes, until the mushrooms are tender and the onions are slightly softened.
3. 3While the broth simmers, heat the 1 tbsp of sesame oil in a separate medium-sized pot or Dutch oven over medium heat (about 300°F / 149°C). Add the 1 cup of kimchi, chopped, and the 2 cloves of garlic, minced. Cook for 2 to 3 minutes, stirring occasionally, until the garlic is fragrant and the kimchi is slightly softened.
4. 4Stir in the 2 tbsp of gluten-free gochujang and the 1 tsp of gochugaru. Cook for 1 more minute, stirring constantly, until the mixture is fragrant.
5. 5Carefully pour the dashi broth mixture (with the mushrooms and onions) from the first pot into the pot with the kimchi mixture. Add the 1 lb of firm tofu, cubed. Stir gently to combine.
6. 6Bring the stew to a gentle simmer over medium heat (about 200°F / 93°C). Reduce the heat to low, cover the pot, and cook for 15 to 20 minutes, allowing the flavors to meld together. The stew should be bubbling gently.
7. 7Serve the Spicy Tofu Jjigae hot, garnished with the 1/4 cup of green onions, sliced.

Related Guides