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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. This is an easy and authentic version of Korean tofu stew. I used to eat this every day at a very popular restaurant.
To begin with this recipe, we have to first prepare a few ingredients. You can cook soondubu jjigae (korean soft tofu stew) for 2 using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Soondubu Jjigae (Korean Soft Tofu Stew) for 2:
- Take 1/2 a small onion, chopped
- Prepare 2 cloves garlic, minced
- Prepare 2 teaspoons gochugaru (Korean chili flakes) or 1 teaspoon crushed red chili flakes to start
- Prepare 1/2 teaspoon sugar
- Take 1/4 pound pork belly or shoulder, cut into small strips (about 1.5 inch x.5 inch)
- Make ready 2 cups unsalted stock (chicken, pork, beef or seafood are all fine) or water if you don't have stock
- Prepare 1 Tablespoon fish sauce
- Take 1 pound soft tofu
- Prepare 1-2 eggs
- Make ready 1 small green onion, chopped
- Make ready optional: 1 chopped fresh chili
- Make ready optional: 1 teaspoon saewoo jut (Korean brined microshrimp)
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. Loaded with pork, kimchi, plenty of silken tofu, and finished off with an egg cracked on top, it's a delicious meal that's surprisingly easy to make at home.
Steps to make Soondubu Jjigae (Korean Soft Tofu Stew) for 2:
- 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.
- 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.
- 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.
- Bring the stew up to a vigorous boil again for 2 or 3 minutes.
- 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.
- Enjoy with a bowl of steamed rice and kimchi, too, if you've got it! :) My kimchi recipe: https://cookpad.com/us/recipes/1567994-kimchi-easier-than-you-think
Once you've made the base stock, the whole dish comes together in one pot. 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 (!!). Maggie You need to add the Soft Tofu, and the amount of Tofu, to the ingredient list. Heat oil in a sauce pot on medium high heat.
Above is the right way to prepare dinner soondubu jjigae (korean soft tofu stew) for 2, very easy to make. Do the cooking phases accurately, chill out and use your heart then your cooking can be scrumptious. There are many recipes you can attempt from this web site, please find what you want. For those who like this recipe please share it with your folks. Blissful cooking.
