Hearty Tofu Stew with Enoki Mushrooms and Potatoes
A Deliciously Spicy Enoki Mushroom Sundubu Jjigae Recipe Packed with Potatoes and Ground Pork
Craving a spicy and invigorating soup? This ‘Enoki Mushroom Sundubu Jjigae with Plenty of Potatoes’ is the perfect dish to satisfy your cravings and make you want another bowl of rice! The savory flavor of potatoes, the chewy texture of enoki mushrooms, and the soft silken tofu come together to create a universally loved taste. Let’s make this hearty and delicious stew!
Main Stew Ingredients
- 1 package Silken Tofu (approx. 300-400g)
- 2 medium Potatoes
- 1 package Enoki Mushrooms
- 3 Cheongyang Peppers (Korean chili peppers)
- 10cm segment Green Onion
- 100g Ground Pork
- 700ml Dashi Broth or Water
Spicy Seasoning
- 1 Tbsp Oyster Sauce
- 2.5 Tbsp Gochugaru (Korean chili powder)
- 1 tsp Black Pepper
- 3 Tbsp Korean Soy Sauce for soup (Guk-ganjang)
- 1/2 Tbsp Saeujeot (Salted fermented shrimp)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Oyster Sauce
- 2.5 Tbsp Gochugaru (Korean chili powder)
- 1 tsp Black Pepper
- 3 Tbsp Korean Soy Sauce for soup (Guk-ganjang)
- 1/2 Tbsp Saeujeot (Salted fermented shrimp)
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will add flavor to the stew. Wash 2 potatoes thoroughly and prepare them. Finely chop 3 Cheongyang peppers. (If you like it spicier, you can leave the seeds in.)
Step 2
Prepare the enoki mushrooms, which will add fragrance: trim the base and separate them into strands. Slice a 10cm piece of green onion diagonally to add its aromatic flavor.
Step 3
Peel the prepared potatoes and cut them into bite-sized pieces, slightly smaller than 1.5cm thick. This size is perfect for cooking evenly in the stew.
Step 4
Set aside the chopped Cheongyang peppers and green onions. Cut the enoki mushrooms in half crosswise for a neater presentation.
Step 5
Now, let’s stir-fry the ground pork which will give the stew its deep flavor. Add 1 Tbsp of cooking oil to a pot and add 100g of ground pork. Stir-fry over medium heat, breaking up any clumps to ensure even cooking.
Step 6
When the ground pork is about 90% cooked and has turned opaque, it’s time to add the gochugaru. Be careful with the heat; high heat can burn the chili powder.
Step 7
Measure out 2.5 Tbsp of gochugaru. Stir-frying this with the pork will create a flavorful chili oil, enhancing the stew’s color and aroma.
Step 8
Add the prepared gochugaru to the pot with the pork and stir-fry for about 1 minute until well combined. Keep stirring to prevent burning.
Step 9
Once the ground pork and gochugaru are nicely incorporated, add 1 Tbsp of oyster sauce and stir-fry together. Oyster sauce adds another layer of savory flavor, making the stew even more delicious.
Step 10
Pour in 700ml of dashi broth or water into the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium.
Step 11
When the broth is bubbling, add the sliced potatoes and Cheongyang peppers first. These ingredients take a bit longer to cook, so they go in early.
Step 12
After about 5-7 minutes, when the potatoes are starting to soften, add 1/2 Tbsp of minced garlic. Let it simmer to infuse the broth with its fresh, spicy aroma.
Step 13
Add 3 Tbsp of Guk-ganjang (Korean soup soy sauce) to season the stew. Using Guk-ganjang provides a clean, savory taste without being too heavy.
Step 14
Add 1/2 Tbsp of Saeujeot (salted fermented shrimp) for extra umami and to balance the flavors. Saeujeot deepens the broth’s taste. Taste and adjust the seasoning with more Guk-ganjang or salt if needed.
Step 15
Now, add the enoki mushrooms and sliced green onions. Let it simmer for another minute or two. Enoki mushrooms become soft quickly, so avoid overcooking them; 1-2 minutes is usually enough.
Step 16
Finally, gently add the silken tofu. Break it into large chunks with a spoon. Avoid stirring vigorously; let it simmer for another 1-2 minutes so the tofu stays intact.
Step 17
Behold! Your ‘Hearty Enoki Mushroom Sundubu Jjigae with Potatoes’ is ready. With its spicy and refreshing broth, tender tofu, chewy enoki mushrooms, and soft potatoes, it’s a feast for the eyes and the palate. Enjoy it with a bowl of warm rice!
