Semi-dried shiitake mushroom and soybean curd stew (Sundubu Jjigae).
Sundubu JjigaeIngredients
- One package of semi-dried oyster mushrooms.
- One package of Soon Tofu.
- 1/4 of an onion.
- 1 green onion stalk.
- 4 tablespoons of Geppi sesame powder.
- Add 4 cups of water to the dashima (kelp).
- 1-2 tablespoons of perilla oil.
- 1 tablespoon of minced garlic.
- 1 tablespoon of soup soy sauce (guk-ganjang).
- 1 teaspoon of salt.
Instructions
The enoki mushrooms should be carefully separated into individual strands and then prepared by either drying them in a food dehydrator (at 50 degrees Celsius for 4 hours) or by air-drying them in the shade for about half a day.
Rinse the dried mushrooms lightly in water twice, and then squeeze out all the excess moisture. (Do not soak them.)
Dice the onion into pieces about 2 cm in size, and thinly slice the green onions to a thickness of about 0.5 cm.
To prepare the soft tofu, carefully cut it in half with a knife. Then, use a spoon to scoop out large portions and place them on a colander or strainer. Allow the excess water to drain for about 15 minutes.
Heat perilla oil in an earthenware pot. Add onions, green onions, mushrooms, and minced garlic, and stir-fry.
While stir-frying, add 1 tablespoon of *guk-ganjang* (soup soy sauce) to season the ingredients.
Add 4 cups of water to the pot with the kelp and bring it to a boil.
Once the broth starts to boil, first stir in 4 tablespoons of perilla seed powder.
Add the soymilk-drained tofu and season with a pinch of salt to taste.
Simmer for another approximately 10 minutes until it's finished.