Enoki Mushroom and Tofu Stew (Jjigae)
Budget-Friendly & Delicious Enoki Mushroom and Tofu Stew: Ready in 7 Minutes!
Hello everyone! The long rainy season has finally ended, but typhoons are still coming through, making things difficult in many ways. With wallets getting thinner and prices constantly rising, I’ve been focusing on creating meals that are both economical and satisfying. I’m trying to cook with ingredients that aren’t expensive vegetables, but then again, another typhoon is approaching, which worries me! When it rains, I often crave a spicy and hearty stew. So, I made this cost-effective Tofu Stew using a simple anchovy broth. I didn’t have any zucchini, so I just added the enoki mushrooms I had on hand, and it turned out incredibly delicious! The refreshing yet spicy flavor is perfect for lifting your spirits. Make this Enoki Mushroom and Tofu Stew quickly with ingredients you already have at home. Stay healthy and enjoy! ♡
Main Ingredients- 3 cups water
- 1 cup dried anchovies for broth
- 1 block (approx. 300g) firm tofu
- 1 package (approx. 100g) enoki mushrooms
Seasoning- 3 tsp gochugaru (Korean chili flakes)
- 1/2 tsp beef bouillon powder (like Dasida)
- 1/2 tsp saeujeot (fermented shrimp paste) or 1 tsp soy sauce
- 1/2 tsp minced garlic
- 1/4 stalk white part of green onion, thinly sliced
- 3 tsp gochugaru (Korean chili flakes)
- 1/2 tsp beef bouillon powder (like Dasida)
- 1/2 tsp saeujeot (fermented shrimp paste) or 1 tsp soy sauce
- 1/2 tsp minced garlic
- 1/4 stalk white part of green onion, thinly sliced
Cooking Instructions
Step 1
First, let’s make the broth, the foundation of this flavorful stew. In a pot, combine 3 cups of water and the dried anchovies. Bring to a boil over high heat. Once boiling, reduce the heat and simmer for about 5 minutes to create a rich broth. (If using dried kelp instead of anchovies, remove it after it starts boiling to avoid bitterness).
Step 2
Slice the firm tofu into thick, bite-sized pieces, about 1.5 cm thick. Cutting them slightly thicker will prevent them from breaking apart too much during cooking.
Step 3
Trim the root end of the enoki mushrooms. Gently separate the clustered mushrooms into individual strands and rinse them lightly under running water. Shake off any excess water. This helps the seasoning distribute evenly and makes them more delicious.
Step 4
Once the anchovy broth is boiling, add 3 teaspoons of gochugaru (Korean chili flakes) and stir well to dissolve. Reduce the heat to medium-low to prevent the chili flakes from burning.
Step 5
After the gochugaru is well incorporated into the broth, add the sliced tofu. Season with 1/2 teaspoon of beef bouillon powder and 1/2 teaspoon of saeujeot (or 1 teaspoon of soy sauce). Stir to combine and adjust seasoning to your preference. The stew is ready to simmer when the tofu starts floating. Let it simmer for about 3-4 minutes over medium-low heat, allowing the tofu to absorb the flavors.
Step 6
Once the tofu is tender, add the prepared enoki mushrooms, 1/2 teaspoon of minced garlic, and the sliced green onions. Simmer for another minute or two until the mushrooms are just cooked through. Enoki mushrooms can become mushy if overcooked, so adding them at the end is key. This final step infuses the stew with the mushrooms’ delicate aroma and the freshness of the green onions.
Step 7
Carefully ladle the hot Enoki Mushroom and Tofu Stew into a serving bowl or a traditional Korean earthenware pot (ttukbaegi). Enjoy it piping hot with a side of steamed rice!
