Soon Dubu Jigae

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I made a big pot of vegetarian soon dubu jigae, which is a spicy Korean tofu-based stew. Because it is usually made with seafood, I have to amp up some of the other flavors to make it tasty. To this end, I try to use fresh red Thai peppers rather than powder, a scoop of gochujang, plenty of garlic, and a mix of oyster and shiitake mushrooms. And what did I eat this with? You guessed it: sushi rice with nori.

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