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. Maggie You need to add the Soft Tofu, and the amount of Tofu, to the ingredient list. This is an easy and authentic version of Korean tofu stew.
You can cook Soondubu Jjigae (Korean Soft Tofu Stew) for 2 using 12 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Soondubu Jjigae (Korean Soft Tofu Stew) for 2
- Prepare 1/2 of a small onion, chopped.
- It’s 2 cloves of garlic, minced.
- It’s 2 teaspoons of gochugaru (Korean chili flakes) or 1 teaspoon crushed red chili flakes to start.
- You need 1/2 teaspoon of sugar.
- It’s 1/4 pound of pork belly or shoulder, cut into small strips (about 1.5 inch x.5 inch).
- Prepare 2 cups of unsalted stock (chicken, pork, beef or seafood are all fine) or water if you don't have stock.
- You need 1 Tablespoon of fish sauce.
- You need 1 pound of soft tofu.
- It’s 1-2 of eggs.
- You need 1 of small green onion, chopped.
- Prepare of optional: 1 chopped fresh chili.
- You need of optional: 1 teaspoon saewoo jut (Korean brined microshrimp).
Bring to a simmer and remove from heat. Soondubu Jigae, or soft tofu stew, is one of the most popular and recognizable spicy Korean stews. 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. Soondubu Jjigae is a delightfully delicious Korean spicy tofu soup!
Soondubu Jjigae (Korean Soft Tofu Stew) for 2 instructions
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.
Take a look at our kimchi and tofu soondubu jjigae recipe and enjoy this dish at home! 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 (!!). Sundubu-jjigae (순두부찌개, -豆腐–) or soft tofu stew is a jjigae (찌개, Korean stew) in Korean cuisine. The dish is made with freshly curdled soft tofu (which has not been strained and pressed), vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang (chili paste) or gochu garu (chili.
