Soft Tofu Soup Soondubu Jjigae Food
KIMCHI SOONDUBU JJIGAE
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
Categories Main Course
Time 25m
Number Of Ingredients 12
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 SEAFOOD TOFU SOUP (SOONDUBU JJIGAE)
This is a recipe for a soft tofu soup that has become a favorite. I make this authentic recipe a lot at home and my friends have asked for the recipe. Eat with rice. Hope you like it!
Provided by smy
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h9m
Yield 4
Number Of Ingredients 20
Steps:
- Bring chicken stock, kelp, and dried anchovies to a boil in a large pot. Cover and cook over medium heat, about 10 minutes. Strain broth, discarding kelp and anchovies.
- Cook pork belly in a large pot over medium heat until browned, 3 to 5 minutes. Transfer to a small bowl; reserve drippings in the pot. Add red pepper flakes; cook and stir until sizzling, about 30 seconds. Return pork belly to the pot. Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. Cover and simmer soup until flavors combine, about 15 minutes.
- Stir tofu, shrimp, mussels, clams, mushrooms, and garlic into soup. Simmer until mussels and clams have opened, about 5 minutes.
- Break tofu gently into chunks. Ladle boiling soup into serving bowls and crack an egg into each. Garnish with green onions.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 17.5 g, Cholesterol 266.1 mg, Fat 19.5 g, Fiber 3 g, Protein 35 g, SaturatedFat 4.7 g, Sodium 2606.1 mg, Sugar 6.6 g
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- To make the anchovy stock, add 2 1/2 cups of water, 10 dried anchovies, and a slice of dried kelp into a pot and bring to a boil. Lower the heat and simmer for 10 minutes. Remove the anchovies and kelp, and set aside.
- Heat sesame oil and cooking oil in a pot on medium heat. Add onion and green onion and cook until aromatic, about 1 minute. Add Gochugaru, sugar, garlic, oyster sauce, and soy sauce. Mix to combine.
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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.
- After 25 minutes, strain the stock. Save the mushrooms and slice thinly to put into your soondubu.
- Now you’re ready to assemble the soondubu. Heat a small pot or your handy dandy earthenware Korean stew pot over medium-high heat. It takes a few minutes for the earthenware pot to get hot--don’t rush it, as there’s a chance it could crack if heated too quickly.
- Add the oil to the pot, followed by the garlic and onions. (Note, if you’re cooking these two servings in two separate individual-serving pots, you’ll have to split all the ingredients down the middle for each.)
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