Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, soondubu jjigae (korean soft tofu stew) for 2. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Soondubu Jjigae (Korean Soft Tofu Stew) for 2 is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Soondubu Jjigae (Korean Soft Tofu Stew) for 2 is something that I’ve loved my whole life.
This warming and comforting jjigae (Korean stew) is made with extra soft tofu (soondubu), thinly sliced meat, kimchi and anchovy broth. If you start with vegan kimchi, you can even make the stew vegan. Dried anchovies, dried kelp, eggs, garlic, green onion, hot pepper flakes, kimchi, korean radish, onion, pork, pork belly, salt, sesame oil, soft tofu, sugar, vegetable oil.
To get started with this particular recipe, we must prepare a few components. You can cook soondubu jjigae (korean soft tofu stew) for 2 using 12 ingredients and 6 steps. Here is how you cook it.
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
- Get 2 teaspoons gochugaru (Korean chili flakes) or 1 teaspoon crushed red chili flakes to start
- Prepare 1/2 teaspoon sugar
- Make ready 1/4 pound pork belly or shoulder, cut into small strips (about 1.5 inch x.5 inch)
- Get 2 cups unsalted stock (chicken, pork, beef or seafood are all fine) or water if you don't have stock
- Make ready 1 Tablespoon fish sauce
- Make ready 1 pound soft tofu
- Take 1-2 eggs
- Take 1 small green onion, chopped
- Prepare optional: 1 chopped fresh chili
- Take optional: 1 teaspoon saewoo jut (Korean brined microshrimp)
Soondubu Jigae, or soft tofu stew, is a very popular spicy Korean stew. Soondubu is loaded with pork, kimchi, silken tofu, and topped with a cracked egg. 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. Sundubu-jjigae (순두부찌개, -豆腐–) or soft tofu stew is a jjigae (찌개, Korean stew) in Korean cuisine.
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
The dish is made with freshly curdled soft tofu (which has not been strained and pressed), vegetables, sometimes mushrooms, onion, optional seafood. Take your taste buds to Korea with sundubu jjigae, a delightfully spicy and rich soft tofu stew that will bring you comfort in every bowl! My husband and I are big fans of Korean cuisine, and one of our favorite dishes is sundubu jjigae. It's a Korean soft tofu stew that's a bit spicy in the most delightful. Cooked in a clay pot, this Korean soft tofu stew is a filling one-pot meal with ground beef, green onions, egg, and a hint of spice.
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