An earthy, mushroom-forward stew using dried shiitake soaking liquid as the base.
Hands-free mode with voice commands & timers
No ratings yet
Place dried shiitake mushrooms in hot water and soak for 30 minutes until soft.
Remove mushrooms from liquid, squeeze dry, and slice them into thin strips. Reserve all the soaking liquid.
In a medium pot, heat sesame oil over medium heat and sauté the kimchi and sliced mushrooms for 3-5 minutes.
Stir in the garlic, gochugaru, and soy sauce, cooking for another minute until fragrant.
Pour in the reserved shiitake soaking liquid and the kimchi brine, bringing the mixture to a boil.
Reduce heat to a simmer and let the stew cook for 10 minutes to develop the earthy flavors.
Gently add the tofu slices on top and simmer for an additional 5 minutes.
Garnish with sliced green onions and serve hot with a side of steamed rice.
