Koreanvegetarianvia groq
Patissiere's Korean Jjigae
A unique fusion of Korean jjigae and French patissiere techniques, resulting in a rich and flavorful stew.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●2 teaspoons Korean chili flakes (gochugaru)
- ●3 cloves Minced garlic
- ●1 tablespoon Grated ginger
- ●2 tablespoons Soy sauce
- ●1 tablespoon Sugar
- ●1 block Baked tofu
- ●1 cup Spinach
- ●2 tablespoons Doenjang (Korean fermented soybean paste)
- ●2 tablespoons Gochujang (Korean chili paste)
- ●1 cup Cream
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Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Bake the tofu for 15-20 minutes, or until golden brown.
- 3
In a large pan, heat 2 tablespoons of oil over medium heat.
- 4
Add the minced garlic and grated ginger, and cook for 1 minute.
- 5
Add the Korean chili flakes, soy sauce, sugar, doenjang, and gochujang, and cook for 2 minutes.
- 6
Add the baked tofu and cook for 2-3 minutes.
- 7
Add the spinach and cook until wilted.
- 8
Stir in the cream and cook for an additional 2-3 minutes.
- 9
Season with salt and pepper to taste.
- 10
Serve hot, garnished with green onions and toasted sesame seeds.