Korean-Style Tofu Jjigae Stew

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

Boil a kettle

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Slice your chestnut mushrooms

Heat a large, deep pan (preferably non-stick) over a medium heat with a drizzle of vegetable oil

Once hot, add the sliced onion with a pinch of salt and cook for 5-6 min or until softened

Once softened, add the chopped garlic, ginger and sliced mushrooms and cook for 1-2 min or until fragrant

Meanwhile, top, tail, peel and grate your carrot[s]

Drain your tofu and pat it dry with kitchen paper

Cut the tofu into cubes

Dissolve your miso, gochujang paste, chilli flakes (can't handle the heat? Go easy!), toasted sesame oil and your soy sauce with 1 tsp [1 1/2 tsp] [2 tsp] sugar in 550ml [720ml] [940ml] boiled water – this is your jjigae stock

Once the garlic and ginger are fragrant, add the jjigae stock to the pan and cook for 1-2 min or until boiling

Add the grated carrot and tofu cubes and cook, covered, for 6-8 min further or until the tofu is warmed through – this is your Korean-style tofu jjigae stew

Tip: If you're still waiting on the rice to cook, reduce the heat to low and leave the stew to simmer

Meanwhile, trim, then finely slice your spring onion[s]