Kimchi Dubu Doenjang Jjigae
(Meat-Free / Spicy / Contains Anchovies / Contains Gluten)
I am a big fan of kimchi! I also happen to love soondubu jjigae (soft beancurd spicy stew) and doengjang jjigae (soybean paste stew). Hence when I sat down to create my perfect vegan Korean stew, it made perfect sense to combine all three of my favourites and harmonise them into one melting pot of awesome comfort food! I have decided to make it meatless as I believe the kimchi and the fermented soybean paste bring a level of umami factor that does not need any addition of meat cuts.
This stew nostalgically brought back memories of the trip with my kids to Jeju-do, where we celebrated my birthday in October 2013. Probably for some, this would spring back childhood memories, or a comforting warmth of home-cooked meals. What does this SouperChef Special remind you of?
Ingredients: Vegetable stock (water, root vegetables, herbs), kimchi (contains anchovies, garlic, onions), zucchini, Chinese cabbage, shiitake mushrooms, oyster mushrooms, enoki mushrooms, spinach, carrots, potatoes, green chillies, beancurd, doenjang (Korean fermented soybean paste), baked beans, ginger, chilli powder, soy sauce and sesame oil.
Condiments: Poached egg, spring onion, chopped seaweed, chilli powder and toasted white sesame seeds.