Flavorful Enoki Mushroom and Soft Tofu Stew: A Special Twist with Jjamppong Base and Huayou
A Unique Enoki Mushroom and Soft Tofu Stew Recipe with a Different Flavor Profile
This recipe offers a distinct departure from traditional soft tofu stews, infused with a special blend of seasonings. We’re using ‘Jjamppong Base,’ a key ingredient from Chinese jjamppong soup, and aromatic ‘Huayou’ (Chinese chili oil) to create a uniquely savory and smoky flavor right in your own kitchen. While the combination was an experiment born from curiosity, the result was a slightly different taste compared to my usual go-to soft tofu stew. However, the smoky ‘wok hei’ flavor was undeniably present! This experience suggests that blending this recipe’s approach with a more traditional method could lead to an even more exceptional soft tofu stew. After a bit of trial and error, this is a super simple yet delicious Enoki Mushroom and Soft Tofu Stew perfect for a quick and satisfying meal. Enjoy cooking and savoring this delightful stew!
Main Ingredients- 2 packs of soft tofu (sundubu) – recommended to use silken tofu for a smoother texture
- 1 pack of enoki mushrooms – trim the base and gently separate the strands
- 500ml of clam broth – provides a refreshing and deep flavor base
- 1 egg – for garnish and richness, adjust to your preference
Seasonings- 1 Tbsp Huayou (Chinese chili oil with spices)
- 1 Tbsp Olive Oil (or any cooking oil)
- 2 Tbsp Jjamppong Base (Chinese jjamppong soup concentrate)
- 2 Tbsp Gochugaru (Korean chili flakes, fine grind) – for color and spice
- Soy sauce or salt – to adjust seasoning
- 1 tsp minced garlic
- 1/4 stalk green onion – thinly sliced for garnish
- 1 Tbsp Huayou (Chinese chili oil with spices)
- 1 Tbsp Olive Oil (or any cooking oil)
- 2 Tbsp Jjamppong Base (Chinese jjamppong soup concentrate)
- 2 Tbsp Gochugaru (Korean chili flakes, fine grind) – for color and spice
- Soy sauce or salt – to adjust seasoning
- 1 tsp minced garlic
- 1/4 stalk green onion – thinly sliced for garnish
Cooking Instructions
Step 1
Let’s start by creating a rich, flavorful chili oil. In a pan, combine 1 Tbsp of olive oil and 2 Tbsp of Gochugaru over very low heat. Stir gently and slowly for about 1 minute, allowing the chili’s aroma and color to infuse into the oil without burning.
Step 2
Pour the 500ml of clam broth into the pan with the infused chili oil. Add 2 Tbsp of Jjamppong Base and 1 tsp of minced garlic to enhance the broth’s savory notes. Bring the mixture to a rolling boil over medium-high heat.
Step 3
Once the broth is boiling vigorously, carefully add the 2 packs of soft tofu. Use a spoon to break the tofu into large, rustic chunks, trying not to mash it completely.
Step 4
Prepare the enoki mushrooms by trimming off the base and then gently separating the strands. This helps the seasoning to distribute evenly and makes them easier to eat.
Step 5
Season the soft tofu stew with the Jjamppong base and minced garlic. Adjust the final seasoning with soy sauce or salt to your taste. Stir in 1 Tbsp of Huayou at this stage for an extra layer of aromatic depth.
Step 6
Add the prepared enoki mushrooms to the stew and simmer briefly. Enoki mushrooms can become mushy if overcooked, so cook for just 1-2 minutes until they are slightly wilted, preserving their pleasant crispness.
Step 7
Serve the stew directly from the pot or transfer it to an earthenware pot (ttukbaegi) for a rustic presentation and to keep it warm at the table. Cooking it in a ttukbaegi helps maintain its heat for longer.
Step 8
Finally, garnish with the thinly sliced green onions. For an extra touch of richness, you can crack an egg directly into the hot stew just before serving. Enjoy your delicious, spicy, and comforting Enoki Mushroom and Soft Tofu Stew!
