MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Easy & Hi-Protein Vegan Kimchi Jjigae
Categories: Soup, Korean
     Yield: 4 Servings

     1 tb Sesame oil;
          - plus more for garnish
     3 lg Shiitake mushrooms; sliced
   1/4 c  Onion; diced
     3    Scallion whites; chopped
     2 cl Garlic; minced
   1/2 c  Potato; diced
     2 c  Aged kimchi; cut into
          - bite-sized pieces;
          - not diced
     2 tb Gochugaru
     2 tb Gochujang
     2 tb Soup soy sauce
   1/2 c  Kimchi liquid
   1/2 ts Cracked black pepper
     2 c  Vegetable broth
    15 g  Dashima
    16 oz Md Firm tofu; sliced into
          - 1/2" thick slabs
     1 c  Cooked black beans
     3    Scallion greens; chopped,
          - for garnish
     1 oz Enoki mushroom

 Preparation time: 20 minutes
 Cooking time: 18 minutes

 Literally the best kimchi jjigae you'll ever eat in your life.

 To a large ddukbaeggi (clay Korean pot) or medium Dutch oven over
 medium heat, add sesame oil (or vegetable broth) and gochugaru. Cook
 for about 1 minute until gochugaru starts to froth. Add shiitake
 mushrooms and stir until they are coated with oil and gochugaru. Cook
 for about 2 minutes, until mushrooms start to brown.

 Add diced onion, scallion whites, and garlic until garlic softens and
 onions begin to throw translucent (about 2 minutes). Make sure to stir
 regularly, so that the gochugaru doesn't burn.

 Next, add your potatoes, kimchi, gochugaru, and gochujang. Stir all
 the contents of the pot together until they are all evenly coated.
 Deglaze your pot with kimchi liquid and soy sauce, stirring so that
 everything is well-incorporated. Add cracked black pepper. Then, add
 your vegetable broth (or water). Drop in the dashima and increase the
 heat to a medium-high until the pot comes to a boil. Then reduce heat
 to low and allow the pot to simmer for about 10 minutes, until
 potatoes are almost cooked.

 Add your sliced tofu, black beans, and enoki mushrooms. Cook for an
 additional 3 minutes, until potatoes are fully cooked. Garnish with
 scallion greens, an extra drizzle of sesame oil (optional), and
 remove from heat. Serve with bowl of rice.

 Recipe by Joanne Molinaro

 Recipe FROM:
 <https://thekoreanvegan.com/vegan-kimchi-jjigae-reigns-supreme/>

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.