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Method

1. For the stock: Soak the kombu in cold water for about 30 minutes to extract its flavor, then add the remaining ingredients and boil over low heat.

2. Once the broth starts to boil, remove the kombu. (Boiling kelp over high heat will not bring out enough flavor and will produce a viscous foam with a bitter taste in the clear broth.)

3. After removing the konbu, let the broth steep for about 90 minutes. Then add the specified amount of seasoning (soup soy sauce, anchovy stock, shrimp juice, salt, cooking wine) and boil once over high heat. Strain the broth through a sieve.

4. Let the strained broth cool before using. (This is the seasoned broth base.)

5. For the Silken Soft Tofu Jjigae: Rinse the vegetables thoroughly and prepare them.

6. Finely chop the garlic and green onions, and dice the onion into 1cm cubes.

7. Tear the maitake mushrooms by hand for easier consumption, and slice the shiitake mushrooms into 0.5cm thick pieces.

8. Cut 1/3 of the green and red chili peppers into thin strips for garnish, and finely chop the rest.

9. Heat neutral oil and toasted sesame oil in a heated pan or wok, then add minced garlic and green onions and stir-fry over low heat to release their aroma. (This is the process of creating a fragrance.)

10. When the moisture from the garlic and green onions has evaporated and they are well sautéed to become aromatic oil, add red pepper powder and continue stir-frying to create chili oil. (Be careful not to burn the red pepper powder, so stir-fry over low heat.)

11. Add the prepared onion, mushrooms, and zucchini to the pan or wok and stir-fry.

12. When the vegetables are about 50% cooked, add miris, black pepper, and salt to remove any unwanted flavors and season the dish. Then pour in the soup stock.

13. When the vegetables are about 70% cooked, add minced chili pepper and transfer the stew to a stone pot.

14. Add one egg to the stone pot and gently cut the soft tofu into quarters, placing them in the pot. (If the tofu is cut too small, it may break apart while boiling.)

15. Garnish with the remaining green and red chili peppers and spring onions.

    Note: When adding the egg, avoid stirring vigorously as it can cause the egg to break apart and make the broth cloudy with foam.

     

    Source: Pulmuone Chef Jeong Min Gi