Korean Tofu Pot Food

KIMCHI SOONDUBU JJIGAE

Kimchi Soondubu Jjigae image

This warming and comforting soondubu jjigae is made with extra soft tofu, soondubu, thinly sliced meat, kimchi and anchovy broth. It takes less than 30 minutes to prepare this bubbling pot of stew packed with robust flavors!

Provided by Hyosun

Time 25m

Number Of Ingredients 12

Ingredients

1 package (12 ounces sundubu (extra soft/silken tofu))
⅓ cup thinly sliced kimchi
3 ounces pork or beef
1 to 3 teaspoons red chili pepper flakes (gochugaru- add more for a spicier stew)
1 teaspoon minced garlic
1 tablespoon sesame oil (use a little more if using more gochugaru)
1 cup water or anchovy broth (See note)
2 to 3 tablespoons juice from kimchi
1/2 teaspoon saewujeot (salted shrimp) or salt to taste
pinch black pepper
1 scallion, finely chopped
1 egg - optional

Steps:

Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat.
Stir-fry until the meat is almost cooked, 3 - 4 minutes.
Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.
Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it's still boiling hot.

KOREAN SOFT TOFU STEW (SOON DU BU JIGAE)

Korean Soft Tofu Stew (Soon Du Bu Jigae) image

This is an easy and authentic version of Korean tofu stew. I used to eat this every day at a very popular restaurant. I befriended a woman who worked there and she gave me the recipe. It's very versatile. Small pieces of meat or seafood can be added. It's thick and great in the winter and can be made very mild or very spicy. I've seen some recipes on the internet for this dish that are the American version. They may be good too but this one is authentic.

Provided by susi EM

Categories Soups, Stews and Chili Recipes Stews Beef

Time 20m

Yield 2

Number Of Ingredients 10

Ingredients

1 teaspoon vegetable oil
1 teaspoon Korean chile powder
2 tablespoons ground beef
1 tablespoon Korean soy bean paste (doenjang)
1 cup water
salt and pepper to taste
1 (12 ounce) package Korean soon tofu or soft tofu, drained and sliced
1 egg
1 teaspoon sesame seeds
1 green onion, chopped

Steps:

Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. Pour in the water and bring to a boil. Season with salt and pepper. Gently drop tofu into the soup and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and green onion.

Nutrition Facts : Calories 242 calories, Carbohydrate 7 g, Cholesterol 99.4 mg, Fat 16.5 g, Fiber 2.3 g, Protein 20 g, SaturatedFat 3.2 g, Sodium 415.1 mg, Sugar 1.1 g

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First make the anchovy stock. Place the trimmed anchovies, radish slices, kelp, and shiitake mushrooms in a medium pot with 5 cups of water. Bring the water to a boil. Once the stock is boiling, turn the heat down to medium-low and simmer for 25 minutes.
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