When a health-conscious girl from Moldova makes Korean food in the States, it looks something like this:
A BIG MESS. In other words, a Soondubu Stew.
Soondubu, proper pronunciation not required, means “extra soft tofu”. My variation on the stew does not call for any tofu. Sorry.
Inspired by both a Russian soup Solyanka and a Korean street-food stew, this mishmash is currently my newest obsession. And I promise it will become yours too, if you are also into spicy, umami comfort food. You’re welcome!
This healthy hearty dish is full of vegetables and protein. Which is a good thing, because I like to eat food that fills me up and does not weigh me down. The fiery broth has a kick to it and definitely warms the belly from the inside. In fact, it is so good that I almost wish I could bottle it up and sell it!
- 3 sweet chicken sausages from Trader Joe’s, diced
- 1.5 tsp sesame oil
- 3 large cloves of garlic, minced
- 1 tbsp Korean coarse red pepper powder (or none if you can’t do spicy food)
- 6 dehydrated shiitake mushrooms
- 1 yellow squash zucchini, diced
- 1 bell pepper, diced
- ½ onion, diced
- 2 medium size pickles, diced
- 4 cups stock
- ½ cup diced scallion
- To re-hydrate the mushrooms, place them in a cup of boiling water. Soak for 15 minutes
- In a medium pot, without heat, mix the sausage, sesame oil, garlic and red pepper. Turn the heat on high and saute for 2 to 4 minutes
- Add the rest of ingredients. Bring to boil
- Lower the heat and simmer for 20 minutes. Add scallions
- Serve on its own or over brown rice or quinoa
It is pretty darn challenging to pair wine with Korean food. Trust me – I’ve tried! Your best bet – a light dry Biltmore Riesling that balances rather than fights the intense flavors in the stew.