Vegan Dubu-Beoseot Jeongol 두부버섯전골 (Mushroom Tofu Hotpot, serves 4-6)

My recipe as featured in NEHmagazine


Vegan Dubu-Beoseot Jeongol 두부버섯전골 (Mushroom Tofu Hotpot, serves 4-6)

     Jeongal is a type of elaborate stew in Korean cuisine. It is similar to jjigaes except that jeongol is composed of several different main ingredients, versus one. It is a very healthy type of stew, mixing flavors, varieties of nutritious greens and several textures. It was once considered a food of the court (due to the richness and variety) even though it was once made in soldier’s hats. This dish is full of flavor, and is more than satisfying. This dish is great to work with because you can throw in anything in your fridge. Jeongal is served with rice and other banchan.

photo taken by VeganBeats

Ingredients:
*1 (420g) package of firm tofu, sliced
*3 fresh king oyster mushrooms sliced thinly (the long way)
*1 pack of enoki mushrooms (torn into smaller chunks)
*1 large onion sliced thinly
*1 cup soy bean sprouts
*2 scallions (chopped diagonally)
*some water
*sea salt (to taste)

Broth base:
*1 Tbsp soy sauce
*½ tsp kelp powder
*1-2 Tbsp red pepper powder (start with 1Tbsp, to adjust the spice level)
*½ Tbsp sugar
*2 Tbsp sesame oil

Directions:
1. Slice all of the vegetables and drain the tofu.
2. Cut the tofu into slices and place the tofu pieces on the bottom of a pot.
3. Layer the slices onions, mushrooms, and bean sprouts over the tofu.
4. In a separate pot, mix all of the broth base ingredients and simmer on very low heat for ten minutes.
5. Add the cooked broth base to the main pot, and then add enough water to cover all of
the vegetables.
6. Bring everything to a boil and then bring it down to a simmer for 20 minutes. (If the liquid boils down too much, add more water.)
7. Add the chopped scallions to the soup and add salt to taste. Serve this with rice!