Soondubu jjigae, or Spicy Soft Tofu Stew,
is a delicious and hearty stew. A robust and flavorful combination of meat, seafood, vegetables and the spicy seasoning is beautifully contrasted by the softness of soondubu ("extra soft tofu"). Soondubu can easily be a complete meal when served with a bowl of rice.
Although the recipe may work with regular tofu, authentic soondubu jjigae must include extra soft tofu. You can also make variations by using different types of meat, or only seafood. You can also add kimchi for kimchi soondubu jjigae.
The key to a good Soondubu Jjigae is to have a really flavorful broth. That’s probably why I prefer the Kimchi version…it’s spicy and bold! Once I started making Soondubu Jjigae at home, I actually started to crave it!
This Kimchi Soft Tofu Stew is spicy, bold, and comforting. You'll find yourself craving it over and over again.
Ingredients
Instructions
is a delicious and hearty stew. A robust and flavorful combination of meat, seafood, vegetables and the spicy seasoning is beautifully contrasted by the softness of soondubu ("extra soft tofu"). Soondubu can easily be a complete meal when served with a bowl of rice.
Although the recipe may work with regular tofu, authentic soondubu jjigae must include extra soft tofu. You can also make variations by using different types of meat, or only seafood. You can also add kimchi for kimchi soondubu jjigae.
The key to a good Soondubu Jjigae is to have a really flavorful broth. That’s probably why I prefer the Kimchi version…it’s spicy and bold! Once I started making Soondubu Jjigae at home, I actually started to crave it!
This Kimchi Soft Tofu Stew is spicy, bold, and comforting. You'll find yourself craving it over and over again.
Ingredients
- 1 (11-ounce) package of extra soft tofu
- 2 teaspoons sesame oil
- 3 ounces thinly sliced pork belly, cut into bite size pieces
- ½ cup fully fermented sour kimchi, cut into bite size pieces
- ¼ of an onion, chopped
- 1 teaspoon minced garlic
- 1 tablespoon (or more) gochugaru, Korean red pepper flakes
- 3 tablespoons kimchi juice
- 1 cup anchovy broth (recipe follows)
- ½ -1 tablespoon fish sauce, depending on preference
- Salt and black pepper to taste
- ½ a bundle of enoki mushrooms, ends trimmed
- 1 egg
- 1-2 scallions, chopped
- 2 cups water
- 6 medium-large dried anchovies, heads and guts removed
- 1 (4-inch) square piece of kelp (Dashima)
- ½ a slice of peeled Korean radish, about 2 inches thick
- ¼ of an onion, peeled and left in tact
Instructions
- Make the broth by boiling all the ingredients for it in a small pot over medium high heat for 10 minutes. Strain the broth. You should end up with about 1 cup of broth. Do not season at this point.
- In a medium sized pot, add the sesame oil and saute the pork, onion, kimchi, garlic, and red pepper flakes, stirring occasionally, until the kimchi and onions are softened, and the meat is cooked, about 3 minutes. Pour in the kimchi juice and broth. Bring to a boil and cook for a couple minutes. Add the fish sauce and season with salt and pepper as needed.
- Slice through the package of tofu with your knife. Gently add the tofu and break it up with your spoon, making sure not to make the chunks too small. Since the tofu is delicate, there’s a possibility of it breaking up too much and disappearing if the pieces are too small. Bring to a boil again and cook for 5 minutes, stirring the bottom of the pot gently with a spoon occasionally, to make sure the tofu doesn’t burn. Taste one more time and adjust the seasoning if needed. Add the enoki mushrooms,
- scallions, and egg on top. Turn off the heat and serve with bowls of rice. The heat of the bubbling broth
- should be hot enough to cook the egg as you eat it.
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