https://www.copymethat.com/r/BkA78TT60/kimchi-soondubu-jjigae/
132072054
slLynVT
BkA78TT60
2024-05-19 03:50:13
Kimchi Soondubu Jjigae
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Ingredients
- 1 (6-inch) square dried kelp (also called dashima or kombu)
- 3 tablespoons neutral oil, such as safflower or canola oil
- 4 ounces white button or cremini mushrooms, thinly sliced (2 cups)
- Kosher salt and black pepper
- 2 scallions, finely sliced, plus more for garnish
- 1 tablespoon minced garlic
- 2 tablespoons gochugaru (Korean red-pepper flakes)
- 2 cups chopped kimchi plus ¼ cup kimchi juice
- 1 tablespoon low-sodium soy sauce
- 1 medium zucchini (6 ounces), quartered lengthwise and sliced ¼-inch thick
- 1 ½ pounds silken tofu, broken into large pieces
- 4 large eggs (optional)
- Steamed short grain rice, for serving
Steps
Directions at cooking.nytimes.com
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