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         Title: Kimchi Soondooboo Chigae   
    Categories: Korean, Vegetarian   
         Yield: 4 Servings   
      
         1 tb Extra virgin olive oil   
       1/2 tb Sesame oil   
     1 1/2 tb Gochugaru (Korean pepper   
              - powder)   
       1/2    Red onion; diced   
         4 cl Garlic; up to 5, minced   
       1/4    Korean or regular zucchini;   
              - diced   
         1 sm Potato; small diced   
         1 c  Napa cabbage kimchi   
              Salt   
         1 tb Gochujang   
         1 tb Soy sauce or light soy sauce   
         2 c  Vegetable broth or water   
         1    Box silken tofu   
         2    Scallions; up to 4, chopped   
      
     Next time you're in the mood to try some authentic Korean food that   
     also happens to be vegan, try out this Kimchi Soondooboo Chigae. You   
     will love it!   
      
     Over medium high heat, add both 1 tb of extra virgin olive oil and   
     1/2 tb of sesame oil to a medium sized pot (enough to serve 2   
     people). When oils are hot, add 1-1/2 tb of gochugaru and stir with a   
     wooden spoon until the flakes start to foam. Do not allow flakes to   
     get dark and burn.   
      
     Add diced onions, minced garlic, diced zucchini, and diced potatoes.   
     Stir until they are all evenly coated with chili oil. Next, add 1 cup   
     of kimchi, including any kimchi juice.   
      
     Add gochujang and deglaze the pan with soup soy sauce. Again, stir   
     until all the vegetables are evenly coated.   
      
     Next, add vegetable stock. Gently spoon in the silken ("soon") tofu,   
     including any brine. Break up the tofu using your spoon.   
      
     Bring the stew to a boil and then reduce to a simmer. Cook until   
     potatoes are tender.   
      
     Right before serving, add chopped scallions as garnish. Serve with   
     rice.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:    
      
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