Sundubu Jjigae (Korean Soft Tofu Stew)

Instructions

1. Broth: Soak the kombu and dried shiitake in the water overnight in the fridge for best flavor (yields about 3 cups). Quick method: boil them 10 to 15 minutes, then steep 10 to 15 minutes. Remove the kombu and mushrooms (slice the rehydrated mushrooms to add back if you like).
2. Heat a medium pot or ttukbaegi over medium and add the oil. Sauté the onion and scallion whites 2 to 3 minutes until translucent.
3. Add the gochugaru and cook 1 to 2 minutes to bloom it into a chili oil.
4. Add the kimchi and sauté 2 to 3 minutes. Add the soy sauce (and rice wine, if using) over high heat until it slightly reduces.
5. Add the king oyster/shiitake mushrooms and some enoki; sauté about 3 minutes.
6. Add the zucchini and cook 2 to 3 minutes.
7. Pour in the broth, cover, and boil over medium-high about 7 minutes, until the zucchini and mushrooms are cooked. Season with salt and a pinch of sugar.
8. Stir in the garlic. Add the soft tofu and remaining enoki on top and boil 2 to 3 minutes more, breaking the tofu into the stew.
9. Garnish with scallion greens. Serve hot with steamed short-grain rice and kimchi.