Sundubu Jjigae Food
SUNDUBU JJIGAE (KOREAN SPICY SOFT TOFU STEW)
How to make the most delicious Sundubu Jjigae (Korean soft tofu stew) from scratch. It's loaded with delicious seafood and the soup is very refreshing!
Provided by Sue
Categories Stew
Time 40m
Number Of Ingredients 16
Steps:
- Start heating the pot on the stove over medium low heat and add the chili oil, chili powder, and garlic. Stir them well for about 1 min. Make sure not to burn the chili powder.
- Add the clams and shrimps and stir quickly to coat them with the chili sauce. Add the fish sauce and soy sauce then stir.
- Add the dried kelp and anchovy stock and boil it on medium-high heat until it starts to boil rapidly (2 to 3 mins).
- Add the tofu, mushrooms, and egg and cook them for another 2 to 3 mins. Season with salt, if required.
- Top up with the green onion, black pepper and sesame oil. Serve hot with Korean rice and side dishes (banchan).
Nutrition Facts : Calories 256 kcal, Carbohydrate 15 g, Protein 18 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 100 mg, Sodium 613 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
SEAFOOD SOFT TOFU STEW (HAEMUL SUNDUBU JJIGAE)
This classic Korean stew is spicy, hearty, and full of oceanic flavor. Learn how to balance silky curds of soft tofu with fiery broth and earthy vegetables.
Provided by Hooni Kim
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a stockpot, warm dashi over medium-low heat. Smash, peel, and trim garlic. Use a spoon to peel ginger, then thinly slice and roughly chop. Thinly slice and roughly chop garlic; then use the flat part of your knife to press down on the garlic and ginger to further break them down. Continue to mince both together. Set aside.
- Slice away the fibrous outer layer of the radish and discard; then cut the radish into bite-size pieces. Peel and trim the onion; cut into bite-size pieces. Trim ends of zucchini; cut into bite-size pieces. (The radish, onion, and zucchini pieces should all be the same size to ensure even cooking.) Set the vegetables aside.
- Place the squid on a flat surface and pull the head from the body. Feel around the head for the hard beak; the fishmonger may have removed it for you, but if there is one, pull it out and discard. Run a knife down the length of the body to open, then use a paper towel to wipe away the thin membrane that lines the inside of the body. Slice the body and head into bite-size pieces. Trim and discard scallion roots, then slice into 1-inch batons (cut the denser white parts slightly shorter).
- Bring dashi to a boil. Then add about 3 tablespoons of the minced garlic and ginger, followed by the salted shrimp, gochujang, and gochugaru. Add chopped radish and onion, about 2 cups each, and bring broth back to a boil. Drain clams and mussels from soaking water; if you see any that are open, tap them to make sure they close. Discard any clams or mussels that remain open, and add the others to the boiling broth. (Note: If clams and mussels are extra large, use fewer than 6, as Chef Kim does in the video.) Finally, add the zucchini, about 2 cups, and bring stew back to a boil.
- While stew is boiling, drain liquid from tofu packages; then spoon large chunks of the tofu into the stew, right from the package. Season with a pinch of salt, soy sauce, and sesame oil. Stir and taste. Broth should be on the salty side to balance out the relative blandness of the tofu, so add more salt as necessary. Bring stew back to a boil; then add squid and scallions. Close the lid and continue cooking, 5 more minutes.
- When the stew is ready to serve, crack eggs directly into the simmering pot (one per person). Close the lid and let the eggs poach, 2 minutes. Ladle stew into individual bowls, with one egg for every bowl. Serve immediately with steamed white rice on the side.
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- Cut the meat into small (about 1-inch long) thin strips. Clean the seafood. Cut the the zucchini into about 1-inch pieces. Dice the onion and scallion.
- Add the red chili pepper flakes and sesame oil to a small pot, and place it over medium heat. Stir until the pepper flakes become a bit pasty in the heating pot. (The red chili pepper flakes burn easily, so do not preheat the pot.)
- Add the meat, onion, garlic, and soy sauce. Stir fry until the pork and onion are almost cooked, 2 - 3 minutes.
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- Add the dried shiitake mushrooms to a small bowl and pour 1 1/2 cups boiling water over them. Let soak for 20 minutes while preparing the other ingredients. After the mushrooms turn tender throughout, rub them between your fingers to remove any sediment and squeeze out the excess moisture. Cut each shiitake into half moons or quarters, depending on their size, and reserve the soaking liquid.
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Stir for 3 minutes until the pork is no longer pink. Add kimchi and keep stirring for a minute. Add ½ cup anchovy stock. Cover and cook for 7 minutes over medium heat. Add the salt and the sugar and mix well. Cut the tube of soft tofu into half and squeeze it out into the pot. Gently break up the tofu with a wooden spoon.
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