Soondubu Jigae

It is important that the zucchini gets mushy enough to go with the soft tofu.

I've been trying to branch out in the Asian soup department beyond my favorite doenjang jigae. I'm disappointed pretty much every time, because doenjang jigae is so delicious. But I've tried this a couple of times and I like it, and it fulfills a slightly different craving with the soft slurpable tofu. I don't think I've achieved maximum flavor yet, but I'm going to keep working at it.

I worked from this recipe from My Eclectic Bites. The original recipe is vegan, and I appreciate that it adds flavor without needing to touch dried anchovies or boil meat in it. I've made it once as written and once with a teaspoon or so of instant dashi granules added. It was definitely better with the dashi, so I'm including that below. Also, when I boiled some korean radish in it, that definitely improved the broth, so I added that below as well.

Other ideas for the future:

1) My gochugaru probably isn't great. I need to get a recommendation for a good brand next time.

2) There's a version on The Foodie Takes Flight that includes an option tablespoon of sake or mirin.

3) Maybe I need to get some soup soy sauce instead of just using regular old Kikkoman for everything. 

4) Food52 has a recipe that includes 2 tsp each of doenjang and gochujang. I held off on this because I intentionally wanted something more different from doenjang jigae, but I'm sure I would like it.

5) I could boil dried shiitakes in the broth. I do this with the doenjang jigae, and then remove them to cut them up and put them back in. I tried it once in this and I wasn't thrilled adding the chewy texture into the bowl of delightful mush, but I could always save the cooked mushrooms for something else?

6) Most recipes call for kimchi added. I like cold kimchi on the side, but I'm not into the flavor when it's cooked into my soup. But if by chance there is anyone reading this besides me, that's another idea.

The Recipe (for now) (serves 2):

2 green onions, sliced finely
1 tb vegetable oil
2 tsp gochugaru
1/4 c sliced onion
1 tb soy sauce
1 tsp oyster sauce
3/4 c water
1 tsp hondashi granules
1 piece kombu
1/4 c korean radish, sliced finely
2 cloves garlic, minced
1 package soft tofu
1/2 zucchini, sliced into thin half-moons
salt, to taste
sesame oil, to taste
rice, for serving

• Place the white part of the green onion, the gochugaru, and the oil into an unheated pot. Turn on medium heat and stir until the gochugaru starts to bubble.
• Add onion, and stir to cook until onion is softened.
• Add soy sauce and oyster sauce, and stir.
• Add water, kombu, dashi, radish, and garlic.
• When it comes to a boil, add tofu. 
• When it comes to a boil again, add zucchini and cover to cook for 5 minutes.
• Season with salt if needed.
• Top with a splash of sesame oil and the green part of the green onions.

The Verdict:

Will update when I finalize the recipe...