Spicy Enoki Mushroom and Tofu Stew
How to Make a Simple and Delicious Enoki Mushroom and Tofu Stew
Here’s a recipe for a hearty, spicy, and deeply flavorful enoki mushroom and tofu stew, easily made with simple ingredients from your pantry. Get ready for a meal that will have you clearing your rice bowl in no time!
Stew Ingredients- 1 block Tofu (approx. 300g)
- 1/2 pack Enoki Mushrooms (approx. 100g)
- 1/2 Onion (approx. 80g)
- 1/3 stalk Green Onion (approx. 30g)
- 1-2 Korean Hot Peppers (adjust to spice preference)
- 400-450ml Anchovy Broth (or water)
Spicy Seasoning Paste- 2 Tbsp Gochugaru (Korean chili flakes, approx. 20g)
- 1/2 Tbsp Gochujang (Korean chili paste, approx. 7g)
- 1/2 Tbsp Saeujeot (fermented salted shrimp, minced, approx. 7g)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce, approx. 10g)
- 1 Tbsp Mirin (or cooking wine, approx. 10g)
- 0.3 Tbsp Brown Sugar (for balanced sweetness, approx. 3g)
- 1 Tbsp Minced Garlic (approx. 10g)
- 1 Tbsp Perilla Oil (for nutty aroma, approx. 10ml)
- 2 Tbsp Gochugaru (Korean chili flakes, approx. 20g)
- 1/2 Tbsp Gochujang (Korean chili paste, approx. 7g)
- 1/2 Tbsp Saeujeot (fermented salted shrimp, minced, approx. 7g)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce, approx. 10g)
- 1 Tbsp Mirin (or cooking wine, approx. 10g)
- 0.3 Tbsp Brown Sugar (for balanced sweetness, approx. 3g)
- 1 Tbsp Minced Garlic (approx. 10g)
- 1 Tbsp Perilla Oil (for nutty aroma, approx. 10ml)
Cooking Instructions
Step 1
First, let’s prepare the broth, the foundation of a delicious stew. Pour about 500ml of water into a pot and add one broth pack (containing anchovies, kelp, etc.). Bring the water to a rolling boil over high heat, then reduce to medium heat and simmer for about 10 minutes to extract a rich broth. Remove the broth pack and set aside about 400-450ml for the stew. (Using plain water is also fine, but broth adds a much deeper flavor!)
Step 2
Now, let’s prepare the ingredients. Cut the block of tofu in half with a knife, then slice it into bite-sized pieces, about 2cm thick. Rinse the enoki mushrooms lightly under running water, trim off the tough base, and gently squeeze out excess water. Tear the mushrooms into strands by hand. This helps the seasoning penetrate evenly and makes them more delicious.
Step 3
Peel and wash the onion, then slice it into thin strips about 0.5cm wide. Remove the stems from the Korean hot peppers and slice them diagonally for a touch of heat. Slice the green onion diagonally as well, ready to add its fragrant aroma.
Step 4
Now, let’s make the flavorful seasoning paste that will define the stew’s taste. In a bowl, combine 2 Tbsp gochugaru, 1/2 Tbsp gochujang, 1 Tbsp guk-ganjang, 1/2 Tbsp minced saeujeot, 1 Tbsp mirin, 0.3 Tbsp brown sugar, 1 Tbsp minced garlic, and 1 Tbsp perilla oil for that nutty fragrance. Mix everything thoroughly with a spoon until well combined – your delicious seasoning paste is ready!
Step 5
Get your ttukbaegi (earthenware pot) ready. Without adding any oil, place the prepared seasoning paste into the dry ttukbaegi and turn the heat to low. Before the pot gets too hot, gently stir the seasoning paste with a spatula or spoon, as if stir-frying, to prevent it from burning. This process allows the gochugaru and gochujang to cook gently, developing a deeper flavor.
Step 6
Once the seasoning paste is lightly stir-fried and releases a fragrant aroma, pour in the 400ml of prepared anchovy broth. Use your spoon to scrape up any seasoning stuck to the bottom of the pot and mix it well into the broth. Once the broth starts boiling, add the sliced onion and cook for about 2-3 minutes until the onion becomes translucent.
Step 7
When the onion is somewhat tender, add all the sliced tofu to the ttukbaegi. After adding the tofu, adjust the heat to medium and let the stew simmer vigorously for about 3 minutes. The tofu will absorb the hot broth and become wonderfully soft.
Step 8
Now it’s time to add the delicious enoki mushrooms! Add all the torn enoki mushrooms and simmer over medium heat for a couple of minutes, allowing the seasoning to evenly coat the tofu and mushrooms. Don’t overcook, as the mushrooms can become mushy; about 2-3 more minutes should be perfect.
Step 9
After the stew has simmered for a bit, it’s time to taste and adjust the seasoning. Take a small sip of the broth. If it’s not salty enough, add a little more guk-ganjang or saeujeot to suit your preference. (Using saeujeot for seasoning will add an extra umami kick.)
Step 10
Finally, garnish the ttukbaegi with the sliced green onions and Korean hot peppers, and let it simmer for just a moment longer. The fragrant aroma of the green onions and peppers will meld into the broth, completing your spicy and refreshing enoki mushroom and tofu stew! Enjoy it piping hot.
