Toenjang Tofu and Vegetable Stew

Name: Toenjang Tofu and Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 6 tbsp toenjang (or to taste); 1 unit kelp strip (about 1 inch by 6 inches long, optional); ¼ lb pyogo or shiitake mushrooms (thinly sliced); 5 cloves garlic (crushed and finely chopped); 1 lb medium-medium-firm bean curd (sliced into 1x1½x¼-inch pieces); 1 lb napa cabbage (cut into 1x1½-inch-long pieces); 1 lb sweet Korean radish or Japanese daikon (peeled and sliced into 1x1¼x¼-inch pieces); ½ lb summer squash (or hobak, sliced into 1x1½x¼-inch pieces); 2 large Korean green onions or 4 scallions (white and pale green parts only, cut diagonally into ¼-inch-long pieces); 1 unit hot green Korean pepper or jalapeño (seeded, deribbed and cut diagonally into ¼-inch-long pieces); 1 unit hot red Korean pepper or ½ red bell pepper (seeded, deribbed and cut diagonally into ¼-inch-long pieces); 1 tbsp sesame oil

Toenjang Tofu and Vegetable Stew from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

water
3 cups
toenjang
or to taste
6 tbsp
kelp strip
about 1 inch by 6 inches long, optional
1 unit
pyogo or shiitake mushrooms
thinly sliced
¼ lb
garlic
crushed and finely chopped
5 cloves
medium-medium-firm bean curd
sliced into 1x1½x¼-inch pieces
1 lb
napa cabbage
cut into 1x1½-inch-long pieces
1 lb
sweet Korean radish or Japanese daikon
peeled and sliced into 1x1¼x¼-inch pieces
1 lb
summer squash
or hobak, sliced into 1x1½x¼-inch pieces
½ lb
Korean green onions or 4 scallions
white and pale green parts only, cut diagonally into ¼-inch-long pieces
2 large
hot green Korean pepper or jalapeño
seeded, deribbed and cut diagonally into ¼-inch-long pieces
1 unit
hot red Korean pepper or ½ red bell pepper
seeded, deribbed and cut diagonally into ¼-inch-long pieces
1 unit
sesame oil
1 tbsp

Method

Bring water to a boil in a large pot over high heat and add the kelp strip if using; simmer for 3–5 minutes to infuse the broth, then remove and discard the kelp.

Add the toenjang paste to the simmering water by dissolving it in a small bowl with a ladle of broth, then stirring the mixture back into the pot to incorporate evenly.

Add the thinly sliced mushrooms and crushed garlic to the broth; stir well and allow to cook for 2 minutes until fragrant.

Add the bean curd pieces to the pot gently, followed by the radish slices; bring back to a simmer.

Simmer the stew for 12–15 minutes until the radish begins to soften and the flavors meld.

Add the napa cabbage and summer squash pieces to the pot, stirring gently to distribute evenly.

Simmer for 5–7 minutes more until the vegetables are tender but still maintain some texture.

6 minutes

Add the green onion whites and pale green parts, along with the seeded green and red pepper pieces, stirring briefly to incorporate.

Taste and adjust seasoning with additional toenjang if needed for deeper umami flavor.

Drizzle the sesame oil over the surface of the stew and stir gently to combine just before serving.

Ladle the stew into individual bowls, ensuring each serving includes tofu, vegetables, and broth in equal proportion.

Toenjang Tofu and Vegetable Stew

Ingredients

Method

What Makes This Variant Distinct

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