Tofu Jjigae – A Drop of Vinegar Completely Transforms the Flavor

Steps

1. 1

   Blanch the tofu in a pot of water for 2 minutes, then rinse in cold water.

2. 2

   Cut the tofu into bite-sized pieces, slice the onion into thin strips, cut the zucchini into half-moon shapes, and slice the green onion into rounds.

3. 3

   Heat 2T cooking oil in a pot and stir-fry the onion, half of the green onion, 1T minced garlic, and 3T chili flakes.

4. 4

   Add 800ml of water, bring to a boil, then add the zucchini and tofu along with 2T Korean soup soy sauce, and cook for 5 minutes.

5. 5

   Add 0.25T salt, 0.5T vinegar, 0.5T sesame oil, and the remaining green onion, then bring to a final boil.