Plant-Based Fried Chicken with Mushroom Soondubu

Steps

How to make it

Prep 20 min · Cook 18 min

1. Prep: bring plant-based chicken nuggets 150 g to room temperature; remove stems from 3 shiitake mushrooms and cut into thick slices; slice ½ onion into strips and cut 1 scallion into sections; portion 1 tbsp minced garlic, 1.5 tbsp gochujang, 1 tbsp soy sauce, and 1 tbsp Korean sesame oil separately.
2. Preheat a Korean spicy stew pot or thick-bottomed small pot over medium heat for 1 minute. Add 1 tbsp Korean sesame oil, sauté 1 tbsp minced garlic and onion strips until translucent, then add 1.5 tbsp gochujang and stir until fragrant and the oil turns red (about 1 minute; do not scorch).
3. Add plant-based chicken nuggets 150 g and pan-fry over medium heat until golden and lightly crisp on the surface (about 3 minutes) to release aroma.
4. Pour in 400 ml broth and 1 tbsp soy sauce. Bring to a boil over high heat, then reduce to medium-low. Add 3 shiitake mushrooms, cover, and simmer 5–8 minutes until mushrooms are tender and the broth is flavorful.
5. Lower the heat. Scoop 1 pack soft tofu in large chunks into the center of the pot. Gently push along the edge so broth flows over the tofu without vigorous stirring (simmer 2 more minutes until piping hot).
6. Before turning off the heat, crack in 1 egg and wait until the white sets and the yolk is soft-set. Top with scallions and sesame seeds and serve boiling hot in the pot.

Tips & storage

Make it easier

• Soft tofu breaks easily. Scoop in large chunks only after the broth is boiling.
• Add cheese slices and egg in the last minute. The residual heat will melt them beautifully.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible.

Substitutions

Optional add-ins