Recipe: Tasty Soondubu Jjigae (Korean Soft Tofu Stew) for 2

Soondubu Jjigae (Korean Soft Tofu Stew) for 2. This warming and comforting jjigae (Korean stew) is made with extra soft tofu (soondubu), thinly sliced meat, kimchi and anchovy broth. With a rich, flavorful, spicyhot broth and the delicious complement of lots of light, healthful, and nutty tasting soft tofu, soondubu jjigae (pronounced SOONdooboo TCHIgeh), literally "soft tofu stew," is becoming an increasingly. Place a clay pot over medium-high heat.

Soondubu Jjigae (Korean Soft Tofu Stew) for 2 Soondubu can easily be a complete meal when served with a bowl of rice. Stir in the Korean red pepper powder and beef mince. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. You can have Soondubu Jjigae (Korean Soft Tofu Stew) for 2 using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Soondubu Jjigae (Korean Soft Tofu Stew) for 2

  1. You need 1/2 of a small onion, chopped.
  2. It’s 2 cloves of garlic, minced.
  3. You need 2 teaspoons of gochugaru (Korean chili flakes) or 1 teaspoon crushed red chili flakes to start.
  4. It’s 1/2 teaspoon of sugar.
  5. Prepare 1/4 pound of pork belly or shoulder, cut into small strips (about 1.5 inch x.5 inch).
  6. Prepare 2 cups of unsalted stock (chicken, pork, beef or seafood are all fine) or water if you don't have stock.
  7. Prepare 1 Tablespoon of fish sauce.
  8. Prepare 1 pound of soft tofu.
  9. It’s 1-2 of eggs.
  10. Prepare 1 of small green onion, chopped.
  11. Prepare of optional: 1 chopped fresh chili.
  12. Prepare of optional: 1 teaspoon saewoo jut (Korean brined microshrimp).

Stir in the soybean paste, coating the beef. Pour in the water and bring to the boil. Bring to a simmer and remove from heat. The Korean stew (jjigae, 찌개) made with sundubu (or soondubu, 순두부) is enormously popular both in and outside Korea.

Soondubu Jjigae (Korean Soft Tofu Stew) for 2 step by step

  1. Put all ingredients except soft tofu, egg and green onion in a pot and bring to vigorous boil over medium high heat. Continue to let it boil for another 3 to 4 minutes..
  2. Loosely crumble the tofu and distribute evenly over boiling stew mixture, cover partially, and continue to boil over medium high heat for another 3 or 4 minutes..
  3. Gently stir to incorporate all ingredients and adjust seasoning if needed. At this point, you can just add kosher salt for added salt element. You may want to ratchet up the heat with more chili flakes, too..
  4. Bring the stew up to a vigorous boil again for 2 or 3 minutes..
  5. Remove from heat, crack raw egg(s) into center, sprinkle green onions top, and serve with steamed rice on the side. Don't forget to spoon some of the boiling hot stew broth (enough to cover) over the top of the raw egg and leave it undisturbed for 3 to 4 minutes to cook the whites through..
  6. Enjoy with a bowl of steamed rice and kimchi, too, if you've got it! 🙂 My kimchi recipe:

It's hot, spicy, filling, comforting, delicious, soft tofu stew and has many reasons to be one of the most popular items in Korean restaurants. I made a video and recipe for sundubu-jjigae seven years ago (!) and it's been watched over a million times on YouTube (!!). This is an easy and authentic version of Korean tofu stew. I used to eat this every day at a very popular restaurant. I befriended a woman who worked there and she gave me the recipe.

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