Curry sundubu

Curry sundubu

Tags

Korean

Cook

Ingredients

  • 1 sheet kombu
  • 3 dried shiitake mushrooms
  • 2 onions, sliced
  • 5 cloves garlic, sliced
  • 1 block silken tofu
  • Shiitake mushrooms, sliced
  • Courgette, thinly sliced
  • 1 tbsp gochugaru
  • Spring onions, sliced
  • Jalapeño pepper, sliced
  • Vegan chicken stock
  • Japanese curry roux
  • Rice

Steps

  1. Soak the kombu and shiitake mushrooms in warm water overnight.
  2. Heat oil in the wok over medium heat. Once hot add the onion and cook until translucent.
  3. Add the garlic and cook until fragrant. Add the mushrooms and cook for a minute.
  4. Add the courgette and gochugaru. Stir so ingredients are coated in gochugaru.
  5. Add water and stock powder and bring to a simmer. Add the tofu and spring onion whites.
  6. Once tofu gets hot, add a cube of Japanese curry roux and gently mix and let it melt.
  7. Add spring onion greens and chopped jalapeño. Serve over rice.