Food2 is jumping on board with Meatless Monday, an initiative to help reduce meat consumption for personal health and the health of the planet by going vegetarian for one day each week.
Got an hour to kill? Then you’ve got time to whip up this vegetarian Korean feast.
Spicy Korean Ground-Soybean Stew (Kongbiji jjigae) with Leek Dumplings
Ingredients
Stew:
8 cups water
1/4 cup chili powder
2 cups okara (soy pulp, found at Asian markets)
1 cup zucchini, diced
1 cup firm tofu, sliced into 1 x 1 1/2-inch cubes
1 teaspoon salt
1 teaspoon freshly-ground pepper
2 scallions, thinly sliced
1/2 cup enoki mushrooms, ends trimmed
Dumplings:
1 tablespoon vegetable oil
2 leeks, white parts only, finely chopped
4-6 large white mushrooms, finely chopped
Pinch of salt
1 tablespoon soy sauce
1/2 teaspoon freshly-ground black pepper
1/2 12-ounce package of wonton or dumpling wrappers, thawed
6 cups water, plus more to seal dumplings
Dipping sauce:
1/4 cup soy sauce
1 teaspoon chili powder
1/2 teaspoon sesame oil
2 teaspoons jalapeno, finely chopped (optional)
2 teaspoons scallions, thinly sliced
Directions
Stew:
1. Bring water to boil in a large saucepot. Add chili powder and soy pulp, stir and cook, uncovered for 30 minutes.
2. Add the zucchini and tofu and cook until tender, about 10 minutes. Stir in salt and pepper and garnish with scallions and enoki mushrooms.
Dumplings:
1. In a medium skillet, heat vegetable oil over medium-high heat. Add leeks, turn heat to low and cook until tender, about 10 minutes. Remove from heat. Repeat steps for the mushrooms. Combine leeks and mushrooms and stir in salt, pepper, and soy sauce.
2. Lay out the dumpling wrappers on paper towels and spoon a teaspoon of the leek and mushroom filling into the center of each. Using a pastry brush, moisten the edges with water and seal, forming a half moon. Press ends together tightly to seal.
3. Bring water to a boil and cook dumplings for 3-4 minutes. Serve with dipping sauce.
Dipping sauce:
1. In a mixing bowl, whisk together all ingredients. Garnish with scallions.