Hey everyone, I hope you are having an amazing day today. Today, I will show you a way 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 popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Soondubu Jjigae (Korean Soft Tofu Stew) for 2 is something that I have loved my entire life. They are nice and they look fantastic.
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 must first prepare a few ingredients. You can have 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
- Take 2 cloves garlic, minced
- Take 2 teaspoons gochugaru (Korean chili flakes) or 1 teaspoon crushed red chili flakes to start
- Prepare 1/2 teaspoon sugar
- Prepare 1/4 pound pork belly or shoulder, cut into small strips (about 1.5 inch x.5 inch)
- Prepare 2 cups unsalted stock (chicken, pork, beef or seafood are all fine) or water if you don't have stock
- Get 1 Tablespoon fish sauce
- Get 1 pound soft tofu
- Make ready 1-2 eggs
- Make ready 1 small green onion, chopped
- Prepare optional: 1 chopped fresh chili
- Get optional: 1 teaspoon saewoo jut (Korean brined microshrimp)
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 Korean stew made with soft (uncurdled) tofu. 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.
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
I also want to highlight that there are two different types of soft tofu available at a Korean grocery store. 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. Once you've made the base stock, the whole. Warm and spicy Korean soft tofu stew.
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