Hello!~ I hope everyone and their families have been staying safe and healthy during this pandemic. It has been already 3 months since I have posted something online. I am finally back with some cooking that I recently made after a while of not cooking due to this pandemic.
I have decided to make some mushroom soondubu jjigae which is a soft tofu stew in Korean cuisine. As my boyfriend and I both really like mushrooms we decided to make the main ingredient mushroom. This soft tofu stew is very versatile as you can add basically any ingredient that you like. I made 8 servings so you can decrease the amount of ingredients to however many servings you would like to make.
First step was prepping the ingredients for the stew. As I am making a big pot of stew, I used a whole bulb of garlic which I have minced. One long hot green korean pepper (gochoo) sliced into rounds with the seeds inside. (If you prefer less spicy, then you can omit this step or take out the seeds from the pepper first before adding into the stew. Then we bought 3 different kinds of mushrooms: baby portobello, round button mushrooms and pearl oyster mushrooms. Cleaned them and sliced them thinly keeping them in all similar size. Cut up one sweet yellow onion of the same size as the mushrooms. Once the vegetables and ingredients were all prepped, it was time to start making the stew!
First step is making the hot chili scallion oil. 4 tablespoons of cooking oil (I used olive oil, whatever cooking oil you have is fine), 4 tablespoons of sesame oil, the sliced hot green peppers and 1/4 cup of chopped scallions along with the minced garlic. Once the scallions and peppers are done cooking, you will start to smell the scallions which means the scallion oil is done and ready to add in gochugaru (hot korean chili pepper) which I added in about 8 tablespoons. You can add in accordingly to your taste and preference of spice level. Once the pepper has been coated thoroughly and cooked through, add in 8 cups of water. Once the stew has cooked and starts to boil, you can add in the onions and mushrooms. I also added in at this step, 4 teaspoons salt, 4 tablespoons of gookganjang (Korean soy sauce for soup) and 4 tablespoons of Korean anchovy sauce (fish sauce). Once it has cooked through, you can add in the soondubu (Soft tofu). I bought 4 packs which will be shown in the picture below. Let it come to a boil again and cook through for another 15 minutes. Enjoy!