Korean-Style Tofu & Mushroom Stew

Préparation

1. 1

   Prep the vegetables

   On a cutting board, cube the tofu, slice the mushrooms and onion, cut the zucchini into half-moons, mince the garlic, and slice the scallion.
2. 2

   Cook the rice

   Combine the white rice and 470 ml water in a covered medium saucepan and simmer over low heat for 15–18 minutes.

   18 min
3. 3

   Start the broth

   Heat sesame oil in a large saucepan over medium heat; stir the onion, garlic, and gochujang for a minute, then pour in vegetable broth and soy sauce.

   4 min

   Astuce: Stir the gochujang continuously at first so it does not stick to the pan.

4. 4

   Simmer the vegetables

   Add the shiitake mushroom, zucchini, and tofu to the broth; simmer over medium-low heat for 8–10 minutes.

   10 min

   Astuce: Keep the simmer gentle to help the tofu stay intact.

5. 5

   Set the eggs

   Crack the eggs into the simmering broth, cover the large saucepan, and cook over low heat for 4–6 minutes.

   6 min

   Astuce: For fully set yolks, simmer covered for an extra minute or two.

6. 6

   Taste and serve

   Ladle the stew into bowls with rice and top with scallion. Taste the broth and adjust with 1/4 tsp salt and a few grinds of black pepper.