Hello everybody, hope you’re having an amazing day today. 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’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 popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Soondubu Jjigae (Korean Soft Tofu Stew) for 2 is something which I’ve loved my entire 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. Soondubu jjigae is often served with a raw egg to be cracked in to the boiling hot stew at the.
To begin with this particular 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:
- Get 1/2 a small onion, chopped
- Get 2 cloves garlic, minced
- Make ready 2 teaspoons gochugaru (Korean chili flakes) or 1 teaspoon crushed red chili flakes to start
- Make ready 1/2 teaspoon sugar
- Make ready 1/4 pound pork belly or shoulder, cut into small strips (about 1.5 inch x.5 inch)
- Take 2 cups unsalted stock (chicken, pork, beef or seafood are all fine) or water if you don't have stock
- Take 1 Tablespoon fish sauce
- Make ready 1 pound soft tofu
- Make ready 1-2 eggs
- Get 1 small green onion, chopped
- Take optional: 1 chopped fresh chili
- Take optional: 1 teaspoon saewoo jut (Korean brined microshrimp)
As you can imagine, the tofu texture is silky soft and because of that, this tofu is also a popular choice as a baby food. I also want to highlight that there are two different types of soft tofu available at a Korean grocery store. Warm and spicy Korean soft tofu stew. The perfect late night soju companion.
Instructions 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
This stew almost killed my cooking spree when I first started getting into the kitchen. My mom's soondubu and the Korean restaurant soondubu's taste very. 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. The Korean pepper powder is worth the extra trip to a specialty market. Sundubu jjigae is a hot and spicy stew (jjigae) made with super-soft uncurdled tofu (dubu), seafood, mushrooms, onions, kombu (kelp) and gochujang (a Korean savoury chilli pepper paste).
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