- Serves: 2
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Effort: medium
For the stock
- 3-4 dried shiitake
- 5 x 5cm squares of dried kelp
- 1/4 onion, peeled
- 4 x garlic cloves, peeled
- 2 litres water
- 3 tbsp Korean ground chilli (gochugaru)
- 3 tbsp minced garlic
- 2 tbsp regular soy sauce (ganjang)
- 2 tbsp soy sauce for soup (guk ganjang)
- 2 tsp sugar
For the soup
- 3 tbsp vegetable oil
- 1 pine mushroom or 3-4 oyster mushrooms
- 1 courgette, halved lengthways and then sliced into 0.5cm slices
- 25g baby oyster mushrooms
- 3 spring onions, roughly chopped
- 2 packs of silken tofu (312g each) (sundubu)
- 1 egg yolk
1. Put all the stock ingredients into a large pan with the water. Bring to a boil and simmer with lid on for 20 minutes, then strain and keep the stock to one side.
2. Prepare the vegetables. Slice large mushrooms and courgettes, pull apart smaller mushrooms and roughly chop spring onions.
3. Mix together all the chilli paste ingredients. Put the vegetable oil into a deep frying pan or casserole dish over a low heat and add half the chilli paste (or a little more depending on how spicy you like it) to release the flavour of the chilli.
4. Tip large mushrooms and courgettes into the pan and fry for 30 seconds to soften. Then add 4-5 ladles of stock.
5. Then add the soft (silken) tofu, straight into the pan. Cut it up a little, leaving large chunks in the stew.
6. Add the smaller mushrooms and spring onions and cook for ten minutes.
7. Finally, stir in an egg yolk to thicken the sauce slightly, cook for 1-2 minutes more, and then serve.
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