I love soft silken tofu, and this spicy soup is surprisingly addictive. The mushroom stock gives this stew, or jjigae, a deep earthy taste and complexity. The sweet zucchini and the creamy egg cut the spiciness as well. This is one of my favorite jiggaes and it is so good for you; perfect for a cold winter’s evening. — Judy Joo, host of Cooking Channel’s new series Korean Food Made Simple
If you aren’t a vegetarian, try using clams and clam juice in the broth as they add a great flavor, and start the stew off with a little bit of bacon as well.
In Korean markets you can try to find my favorite silken tofu which comes in a tube .
Copyright, 2014, Judy Joo, All rights reserved
In a large pot, place the water, mushrooms, seaweed, spring onions and onions. Bring to a boil over high heat, then reduce heat to maintain a simmer and cook, covered, for 45 minutes. Strain the stock, discarding the solids, and set aside.
In a heavy thick-bottomed medium pot, drizzle in the vegetable oil and warm over low heat. Add the onion and the gochugaru. Sauté over medium-low heat until onions are just soft, taking care not to brown them. Add the ginger and garlic, give it a quick mix, then pour in the reserved stock. Bring to a simmer over medium-high heat, then stir in the zucchini, spinach, mushrooms, and cabbage. Bring to a boil, then lower the heat to maintain a simmer and cook until the vegetables are softened, about 5 minutes. Season with salt then add the tofu carefully as it will break apart easily. Simmer until the tofu is heated through.
Crack a couple of eggs in on top and give it a gentle mix to break it apart and cook. Garnish the stew with chopped chives, spring onions, and red chiles. Serve immediately.