Day 14 of 15 days 15 vegan recipes—SUNDUBU-JJIGAE, Korean spicy soft tofu stew (with noodle because I can’t live without noddles)
Ingredients (2 serving):
1/2 onion (diced)
1 tbsp minced garlic
3-4 tbsp kimchi
1.5 tbsp gochujang
2 cup / 472g water
1 serving kuan fen
2 tbsp mushroom seasoning
2 tbsp plum syrup
1 tbsp soy sauce
1 block silken tofu
1 serving ramen
Corriander
Ling ling juan
Sesame seeds
Seaweed flakes (day 8 recipe)
In a pot on medium heat, heat 2 tbsp of oil. Add the onion and garlic and stir fry till fragrant or golden brown. Add the kimchi and cook for 1-2 minutes. Add the gochujang, kuanfen, water, mushroom seasonings, plum syrup, soy sauce, silken tofu. Cover with a lid and let it simmer for 10-15 minutes or until the kuan fen is cooked. If you did not add the kuan fen in, simmer for 10 minutes. Once simmered, add in the ramen noodles and ling ling quan, and cook till desired ramen texture (~5 minutes). Top it off with corriander, sesame seeds, seaweed flakes, and enjoy!!
📍Save this recipe for later (you’ll need it), don’t forget to tag @bakeyvakey if you are making it, I NEED to see your recreation!
COME BACK TOMORROW FOR DAY 15 RECIPE 🫶🏻
