Korean Soft Tofu StewSubmitted by: SP_STEPF
IntroductionThis was my favorite take-out lunch when I lived in Korea. I ate it almost every single day! This was my favorite take-out lunch when I lived in Korea. I ate it almost every single day!
4 T Korean red pepper powder (or to taste) (Can be found in Asian section of most supermarkets. chili paste or sauce or your choice can be substituted)
.5 T sesame oil
2 cloves garlic, crushed
1 T soy sauce
1 cup vegetable broth
4 ounces soft tofu
2 green onions, chopped
1 carrot, peeled if not organic, julienned
2 cups fresh or 1 cup frozen spinach
1 cup cooked brown rice
Combine the red pepper powder, sesame oil, garlic, and soy sauce together in a small bowl.
In a large pot, combine broth, tofu, and one cup of water. Bring to a boil, then add the seasoning mix, carrots, spinach and green onions.
Serve immediately, with rice to dip in the broth.
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Member Ratings For This Recipe
Great use for some soft tofu I accidentally bought at our Korean market. I used 2 heaping tablespoons of korean pepper paste from a huge jar I bought a while ago and omitted the egg because of the eggs I ate for breakfast, although that would be really authentic according to the lunchcounter lady. - 8/9/09
Tasty but not filling at all. I also don't think this recipe is very authentic. - 3/23/09
Reply from SP_STEPF (3/24/09)
Thanks for your feedback. This recipe is from a Korean friend of mine. I lived in Korea for a year and ate this dish almost every single day. This is a vegetarian version. An "authentic" would have a couple of clams or oysters in the bottom, but I don't include those anymore.