Vegetarian Soondubu (Korean tofu stew)

 Vegetarian Soondubu (Korean tofu stew)*

Super spicy as-is, but feel free to add chili peppers if you like to make your eyelids sweat like I do! The Korean ingredients are easy to get and inexpensive on Amazon, or visit your favorite local Asian market.

Ingredients:

• 1 Tbsp. cooking oil
• 1 Tbsp. gochugaru (Korean ground red pepper )
• 1/4 cup kimchi [I like Wild Brine Korean Style which I get at Lazy Acres]
• 5 garlic cloves, roughly chopped
• 2 cups low-sodium vegetable stock [I like Edwards & Sons]
• 2 tsp. gochujang (Korean hot pepper paste), or 3 Tbsp. sriracha sauce
• 2 tsp. dwenjang (Korean bean paste)
• 8 oz. silken tofu
• 3.5 oz. beech mushrooms, enoki mushrooms, or similar
• 1/2 zucchini, thinly sliced
• 2 leaves bok choy, chopped into bite-size pieces
• 1/4 cup water
• 1 Tbsp. minced garlic
• 2 green onions, chopped
• 1 egg (optional)

Directions:

1. Heat a cast iron dutch oven or similar heavy pot over high. Lower to medium and add oil.
2. Add gochugaru and stir until oil turns red.
3. Add kimchi and chopped garlic. Stir well to coat with oil and cook for 1-2 minutes.
4. Add stock. Stir in gochujang/sriracha and dwenjang. Bring to a boil and cook 1-2 minutes.
5. Add tofu in one big chunk. Gently break into large chunks with a wooden spoon. Boil for 8 minutes, gently stirring occasionally.
6. Add zucchini and water.  Stir.
7. Add bok choy, minced garlic, and mushrooms. Stir well. 
8. Stir in egg.
9. Turn off heat. Stir in green onion. Cover and let sit few minutes.
10. Serve over brown rice.

*Adapted from "Vegetarian Soon Tofu Jjigae" at food52.com