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A delicious mashup of Kimchi Chigae and Soondooboo Chigae, featuring the tangy flavor of aged kimchi combined with the silky texture of soft tofu. This hearty vegan stew is packed with vegetables and a deep, smoky broth created by blooming Korean red pepper powder in oil.
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Prep the vegetables: dice the onion, squash, and potato, and mince the garlic. → Bloom gochugaru in olive and sesame oil until frothy, then sauté prepped veggies and kimchi. → Season with gochujang and soy sauce, then add vegetable broth and dashima. → Add silken tofu with its brine and simmer covered for 25-30 minutes. → Garnish with scallions and serve with rice.
Prep the vegetables: dice the onion, squash, and potato, and mince the garlic. → Bloom gochugaru in olive and sesame oil until frothy, then sauté prepped veggies and kimchi. → Season with gochujang and soy sauce, then add vegetable broth and dashima. → Add silken tofu with its brine and simmer covered for 25-30 minutes. → Garnish with scallions and serve with rice.
A delicious mashup of Kimchi Chigae and Soondooboo Chigae, featuring the tangy flavor of aged kimchi combined with the silky texture of soft tofu. This hearty vegan stew is packed with vegetables and a deep, smoky broth created by blooming Korean red pepper powder in oil.
Dice 1/2 of a red onion and mince 3-4 cloves of garlic. Set aside.
Dice 1/4 of a Korean squash (or zucchini) and 1 small potato into small, uniform cubes. Chop scallions for garnish.
Heat a stone pot (ttukbaegi) or soup pot over medium-high heat. Add olive oil and sesame oil.
Add gochugaru (red pepper powder) to the oil. Stir constantly until it becomes frothy to bloom the flavor and color.
Immediately add the diced onion, garlic, squash, potato, and a pinch of salt. Sauté until the onions soften slightly.
Using sour or 'aged' kimchi is crucial as it provides the necessary acidity and depth for the stew.
Blooming the gochugaru in oil creates a vibrant red color and smoky flavor, but watch it closely as it burns very easily.
Adding a small potato helps naturally thicken the broth and adds heartiness to the dish.
Don't discard the brine in the silken tofu package; it contains flavor and helps enrich the stew's broth.
If you don't have Korean squash, a regular zucchini works perfectly fine.
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