Recipe for tofu zucchini stew (dubu chigae)
Ingredients
- zucchini
- silken tofu (1 package)
- Korean beef bouillon (sogogi dashi dah)
- Korean crushed red pepper (kochukaru)
How to make tofu zucchini stew (dubu chigae)
I grew up on Korean food (kind of had to since my mom's Korean) and one of my favorite dishes is dooboo chigae, but my version is more like a soup than it is a stew. It's light, simple and flavorful.
Prep: For this dish, I used one medium Korean zucchini (hobak) from my mom's garden and cut them roughly into 1/4 inch thick slices. Then cut the tofu into small cubes and set aside.
Add 1 tbsp dashi and 1 tsp crushed red pepper to 6 cups of water and bring to a boil. Add tofu and cook for 15 minutes. Then add sliced zucchini and continue cooking for 3-5 minutes. Remove the pot from heat and let sit for a few minutes before serving to allow zucchini to continue cooking.
Enjoy!
Comments on tofu zucchini stew (dubu chigae)
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gamany saysyes! oh, and i should have mentioned that i started with 1 tbsp of dashi and then added a little more to taste.
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Cammmm saysdo you think regular zucchini would work, or is there something special about the hobak? looks delish!
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gamany says
sorry for the late reply, cammmm. i think regular would work fine, i just happened to have korean zucchini around thanks to my mom.
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PinkMoon saysI've added the vegetable stock instead of the beef bouillon, and added some spices and it was totally great! Total vegan! ^_^. But anyways, I loved the recipe.
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elena saysgreat!
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indiemonic saysi made this today pared with the asian spicy wings, it was a great combo. the soup was simple but very tasty. thanks for sharing.
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gamany says
@pinkmoon, that's great--i'll have to try a veg stock, too! @indimonic, you're welcome. :)
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Looks very refreshing!