Delicate Korean Jjigae with Pomegranate
A flavorful and vibrant Korean-inspired stew made with delicate tofu, sweet pomegranate seeds, and spicy jjigae paste.
Ingredients
- ●1 block (12 oz) TofuDelicate, firm tofu
- ●1 cup Pomegranate seedsFresh or dried
- ●2 tbsp Jjigae pasteSpicy Korean chili paste
- ●1 tsp GochujangSweet and savory Korean chili paste
- ●2 tbsp Soy sauceLow-sodium
- ●1 tsp Rice vinegarWhite or brown rice vinegar
- ●1 tsp SugarGranulated sugar
- ●1-inch piece GingerSliced
- ●3 cloves GarlicMinced
- ●1/4 cup Green onionsChopped
Instructions
- 1
1. Cut the tofu into 1-inch cubes and set aside.
- 2
2. In a small bowl, whisk together gochujang, soy sauce, rice vinegar, and sugar. Set aside.
- 3
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- 4
4. Add the sliced ginger and cook for 1-2 minutes, or until fragrant.
- 5
5. Add the minced garlic and cook for another minute.
- 6
6. Add the jjigae paste and cook for 1-2 minutes, or until fragrant.
- 7
7. Add the tofu and cook for 3-4 minutes, or until golden brown.
- 8
8. Add the pomegranate seeds, green onions, and the sauce mixture.
- 9
9. Cook for an additional 2-3 minutes, or until the sauce has thickened.
- 10
10. Serve hot over rice.
- 11
11. Garnish with additional green onions and pomegranate seeds, if desired.