Spicy Tofu and Zucchini Stew
Sommelier Annie Shi, co-owner of King in New York City, grew up going to Korean restaurants with her family. Memories of dishes like Soondubu Jjigae, a spicy Korean tofu stew, became inspiration for a quick and easy stew of tofu and vegetables that she makes for cozy weeknight dinners. Anna Theoktisto's rendition of Shi's recipe features an umami-rich broth powered by Korean fermented soybean paste and a smart shortcut dashi (made using a store-bought sachet filled with dried anchovies, shrimp, and kelp). Shi likes to pair this tofu stew with Beaujolais: "Beaujolais has an incredible ability to cut through spice, and the brambly red fruit complements stronger flavors. I like to serve my Beaujolais with a good chill to bring out the freshness—another wonderful point of contrast to the savory stew."
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Fresh, raspberry-scented Beaujolais: Domaine Jean-Claude Lapalu Beaujolais-Villages Vieilles Vignes
Find dashi packets, gochugaru, doenjang, and gochujang at Korean grocery stores or sehoonyolomall.com.