Koreanveganvia groq
Korean-Style Hazelnut Jjigae Stew
A vegan twist on the classic Korean jjigae stew, featuring hazelnuts and a rich, aromatic broth.
⏱25 min🍽4 servings📊medium
🥕
Ingredients
- ●2 cups Mushrooms
- ●1/2 cup Hazelnuts
- ●2 teaspoons Korean chili flakes (gochugaru)
- ●2 tablespoons Gochujang
- ●2 tablespoons Soy sauce (make sure it's vegan)
- ●1 cup Winey white wine
- ●2 cups Water
- ●1 block Aerated tofu
👨🍳
Instructions
- 1
Heat the wine in a large pan over medium heat.
- 2
Add the gochujang and cook for 1 minute, stirring constantly.
- 3
Add the mushrooms and cook until they release their liquid and start to brown.
- 4
Add the hazelnuts, gochugaru, soy sauce, and water. Stir to combine.
- 5
Add the aerated tofu and stir to combine.
- 6
Bring the mixture to a simmer and cook for 10-15 minutes, or until the flavors have melded together.
- 7
Season with additional soy sauce or gochujang to taste.
- 8
Serve hot, garnished with additional hazelnuts if desired.