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Vegan Sundubu Jjigae (Soft Tofu Stew)

Serves: 4Cuisine: KoreanCategory: VeganCourse: MainsMachine: Cooking MachineTotal time (min.): 30
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Sundubu jjigae, or soft tofu stew, is a nutritious and comforting meal with a spicy kick, provided by Korean dried chilli flakes. Often made with meat or seafood, this recipe has been veganised by using vegan kimchi and vegetable stock, and by packing the dish with plenty of hearty vegetables and mushrooms. This recipe is great served on its own, or with steamed white rice or noodles alongside.

Ingredients

Tools

Method

  1. Attach the Stir Tool
  2. Add sesame oil to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Heat with splashguard fitted until hot - 1 min, 110°C, Speed OFF
  5. Then add onion, green onion and zucchini to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted until translucent - 4 min, 110°C, Stir 2
  7. Then add garlic clove and ginger to the Cooking Chef XL Bowl
  8. Cook with splashguard fitted until fragrant - 2 min, 110°C, Stir 2
  9. Then add shiitake mushrooms to the Cooking Chef XL Bowl
  10. Cook with splashguard fitted until softened - 3 min, 120°C, Stir 2
  11. Then add vegetable stock, soy sauce, sugar, mirin, gochugaru and vegan kimchi to the Cooking Chef XL Bowl
  12. Cook with splashguard fitted until combined - 7 min, 105°C, Stir 3
  13. Then add tofu and enoki mushrooms to the Cooking Chef XL Bowl
  14. Cook with splashguard fitted until thickened - 5 min, 105°C, Stir 3
  15. Serve

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