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

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, soondubu jjigae (korean soft tofu stew) for 2. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Soondubu Jjigae (Korean Soft Tofu Stew) for 2 is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Soondubu Jjigae (Korean Soft Tofu Stew) for 2 is something which I’ve loved my whole life. They are fine and they look wonderful.

Find Deals on Soft Tofu Stew in Seasonings on Amazon. This warming and comforting jjigae (Korean stew) is made with extra soft tofu (soondubu), thinly sliced meat, kimchi and anchovy broth. Place a clay pot over medium-high heat.

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 cook that.

The ingredients needed to make Soondubu Jjigae (Korean Soft Tofu Stew) for 2:
  1. Prepare 1/2 a small onion, chopped
  2. Prepare 2 cloves garlic, minced
  3. Take 2 teaspoons gochugaru (Korean chili flakes) or 1 teaspoon crushed red chili flakes to start
  4. Get 1/2 teaspoon sugar
  5. Prepare 1/4 pound pork belly or shoulder, cut into small strips (about 1.5 inch x.5 inch)
  6. Make ready 2 cups unsalted stock (chicken, pork, beef or seafood are all fine) or water if you don't have stock
  7. Make ready 1 Tablespoon fish sauce
  8. Get 1 pound soft tofu
  9. Take 1-2 eggs
  10. Take 1 small green onion, chopped
  11. Prepare optional: 1 chopped fresh chili
  12. Make ready optional: 1 teaspoon saewoo jut (Korean brined microshrimp)

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. 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.

Instructions to make Soondubu Jjigae (Korean Soft Tofu Stew) for 2:
  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: https://cookpad.com/us/recipes/1567994-kimchi-easier-than-you-think

Heat oil in a sauce pot on medium high heat. Add gochu yangnyeom (chili sauce) into pot and stir regularly to prevent the mixture from burning. Stirring will also make sure the oil gets mixed in completely with the chili powder mix. 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.

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