Toyga Jjigae (Korean Silken Tofu Stew)

Ingredients

• 400g (14 oz) silken tofu, cubed 400g (14 oz) silken tofu, cubed
• 100g (3.5 oz) shiitake mushrooms, sliced 100g (3.5 oz) shiitake mushrooms, sliced
• 1 small zucchini, sliced 1 small zucchini, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 tablespoons gochujang (Korean chili paste) 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon Korean chili flakes (gochugaru) 1 teaspoon Korean chili flakes (gochugaru)
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 9g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add minced garlic and sliced onions. Sauté until onions become translucent.
2. 2.
   Add sliced shiitake mushrooms and zucchini to the pot. Cook for 2-3 minutes until they start to soften.
3. 3.
   In a small bowl, mix gochujang, soy sauce, sesame oil, and Korean chili flakes to make a paste.
4. 4.
   Add the paste to the pot and stir well to coat the vegetables.
5. 5.
   Gently add the cubed silken tofu to the pot, being careful not to break it. Pour in the vegetable broth and bring to a simmer.
6. 6.
   Reduce the heat to low and let the stew simmer for 10-15 minutes, allowing the flavors to meld together.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Toyga Jjigae hot, garnished with chopped green onions. Enjoy with steamed rice.

Treat your ingredients with care...

• Silken tofu — Handle with care to prevent it from breaking. Gently slide it into the stew to maintain its delicate texture.
• Gochujang — Adjust the amount according to your spice preference. Add more for a spicier stew or reduce for a milder version.
• Korean chili flakes (gochugaru) — If unavailable, you can substitute with regular chili flakes, but the flavor won't be exactly the same.
• Shiitake mushrooms — Ensure they are properly cleaned and sliced before adding to the stew.
• Vegetable broth — Use a high-quality vegetable broth or make your own for the best flavor.

Tips & Tricks

• For a heartier version, you can add seafood such as shrimp or clams to the stew.
• If you prefer a thicker consistency, dissolve 1 tablespoon of cornstarch in water and add it to the stew during the last few minutes of cooking.
• Customize the vegetables according to your preference. Bok choy, carrots, or spinach can be great additions.
• To add a touch of freshness, squeeze some lime juice over the stew before serving.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve Toyga Jjigae piping hot in individual bowls. Accompany it with a bowl of steamed rice to balance the spiciness and create a satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of Korean chili flakes and chopped green onions to add a pop of color. Serve it in traditional Korean ceramic bowls for an authentic touch.