Toenjang Tofu and Vegetable Stew

Toenjang Tofu and Vegetable Stew Recipe from Korea

Region / culture: Korea | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Toenjang Tofu and Vegetable Stew is a traditional Korean dish that is both flavorful and nutritious. This stew is packed with a variety of vegetables, tofu, and a savory toenjang broth that is sure to warm you up on a cold day.

History

Toenjang Tofu and Vegetable Stew has been a staple in Korean cuisine for centuries. Toenjang, a fermented soybean paste, is a key ingredient in this dish and adds a rich umami flavor to the stew. This dish is often enjoyed as a comforting meal during the colder months in Korea.

Ingredients

3 cups water
6 tbsp toenjang, or to taste
1 kelp strip, about 1 inch by 6 inches long, optional
0.25 lb (113 g) pyogo or shiitake mushrooms, thinly sliced
5 cloves garlic, crushed and finely chopped
1 lb (454 g) medium-medium-firm bean curd, sliced into 1x1.5x0.25 inch pieces
1 lb (454 g) napa cabbage, cut into 1x1.5 inch-long pieces
1 lb (454 g) sweet korean radish or Japanese daikon, peeled and sliced into 1x1.25x0.25 inch pieces
0.5 lb (227 g) summer squash, or hobak, sliced into 1x1.5x0.25 inch pieces
2 large Korean green onions or 4 scallions, white and pale green parts only, cut diagonally into 0.25 inch-long pieces
1 hot green Korean pepper or jalapeño, seeded, deribbed and cut diagonally into 0.25 inch-long pieces
1 hot red Korean pepper or 0.5 red bell pepper, seeded, deribbed and cut diagonally into 0.25 inch-long pieces
1 tbsp sesame oil

How to prepare

Pour water into a large deep skillet with a domed cover.
Add toenjang and stir until dissolved.
Add kelp, if using, mushrooms, and garlic.
Bring to a boil over medium-high heat.
Arrange bean curd, cabbage, radish, and squash in a pinwheel pattern in the skillet.
Cover the skillet, bring to a boil, and cook for about 10 minutes.
Evenly distribute green onions and peppers among the other ingredients, then cover again.
Cook for several seconds, or until the green onions and peppers become fragrant and their colors turn bright.
Do not cook the stew for longer than a total of 15 minutes.
Drizzle sesame oil over the ingredients just before removing from heat.
Serve immediately.

Variations

Add other vegetables such as zucchini, carrots, or bell peppers to customize the stew to your liking.
For a heartier version, you can add cooked chicken, beef, or seafood to the stew.

Cooking Tips & Tricks

Be sure to use medium-medium-firm tofu for this recipe to ensure that it holds its shape during cooking.

- Adjust the amount of toenjang to suit your taste preferences. You can always add more or less to achieve the desired level of saltiness.

- Do not overcook the stew as the vegetables should remain slightly crisp for the best texture.

Serving Suggestions

Serve Toenjang Tofu and Vegetable Stew with a side of steamed rice for a complete meal. You can also enjoy it with some kimchi or pickled vegetables for added flavor.

Cooking Techniques

The key to making a delicious Toenjang Tofu and Vegetable Stew is to layer the ingredients in the skillet and cook them just until they are tender. Be sure not to overcook the vegetables to maintain their texture and flavor.

Ingredient Substitutions

If you cannot find toenjang, you can substitute with miso paste for a similar flavor profile. You can also use firm tofu instead of medium-medium-firm tofu if that is what you have on hand.

Make Ahead Tips

You can prepare the vegetables and tofu ahead of time and store them in the refrigerator until you are ready to cook the stew. This can help save time when you are ready to make the dish.

Presentation Ideas

Serve Toenjang Tofu and Vegetable Stew in individual bowls garnished with a sprinkle of sesame seeds and chopped green onions for a beautiful presentation. You can also serve it in a traditional Korean stone pot for an authentic touch.

Pairing Recommendations

Toenjang Tofu and Vegetable Stew pairs well with a light and refreshing side dish such as a cucumber salad or a simple green salad. You can also enjoy it with a side of steamed bok choy for a complete meal.

Storage and Reheating Instructions

Store any leftover Toenjang Tofu and Vegetable Stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply transfer the stew to a saucepan and heat over medium heat until warmed through.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 6g

- Sugars: 8g

Fats

- Total Fat: 8g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 80% DV

- Calcium: 15% DV

- Iron: 20% DV

Alergens

Contains soybeans

Summary

Toenjang Tofu and Vegetable Stew is a well-balanced dish that provides a good source of protein, fiber, and essential vitamins and minerals. It is a nutritious option for a satisfying meal.

Summary

Toenjang Tofu and Vegetable Stew is a delicious and nutritious dish that is perfect for a comforting meal. Packed with vegetables, tofu, and a flavorful toenjang broth, this stew is sure to become a new favorite in your recipe collection. Enjoy this traditional Korean dish with your family and friends for a satisfying and healthy meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a chilly winter evening, and I had just returned from a long day of shopping at the local market. As I unloaded my bags and began to organize the various vegetables and tofu I had purchased, I came across a small, handwritten note tucked away at the bottom of one of the bags. Curious, I unfolded the note and read the words scrawled in elegant script: "Toenjang Tofu and Vegetable Stew."

I had never heard of such a dish before, but something about the name intrigued me. I could almost taste the rich, savory flavors just from reading the words. With a sense of excitement, I set to work gathering the ingredients listed on the note: tofu, onions, garlic, carrots, zucchini, mushrooms, and of course, toenjang, a traditional Korean fermented soybean paste.

As I chopped and diced the vegetables, the memories of my childhood flooded back to me. I remembered my own grandmother, a master in the kitchen, teaching me the art of cooking from a young age. She would always say, "The key to a delicious dish is love and patience." I could almost hear her voice as I sautéed the onions and garlic in a hot pan, the fragrant aroma filling the kitchen.

I added the carrots and zucchini next, letting them soften slightly before tossing in the mushrooms. The colors of the vegetables mingled together beautifully, creating a vibrant tapestry in the pot. Finally, it was time to add the toenjang, a deep, earthy paste that added a depth of flavor unlike anything I had ever tasted before.

As the stew simmered on the stove, I couldn't help but feel a sense of pride and accomplishment. I had taken a chance on a new recipe, and it had paid off in the most delicious way possible. I knew that this dish would become a staple in my cooking repertoire, a reminder of the joys of trying new things and the beauty of sharing a meal with loved ones.

When the stew was finally ready, I ladled it into bowls and garnished it with a sprinkle of fresh herbs. The first spoonful was a revelation - the flavors were bold and complex, each ingredient working in perfect harmony with the others. I closed my eyes and savored each bite, feeling a sense of contentment wash over me.

As I sat at the table, enjoying my creation, I thought about the journey that had led me to this moment. The countless recipes I had collected over the years, the lessons learned from generations past, and the joy of experimenting in the kitchen. Cooking had always been a source of comfort and joy for me, a way to connect with my heritage and create something beautiful from simple ingredients.

And so, as I finished my meal, I made a promise to myself to continue exploring new recipes, learning from those who came before me, and always cooking with love and patience. Because in the end, it's not just about the food - it's about the memories made, the stories shared, and the legacy passed down from one generation to the next.