Sundubu Jjigae: Korean Soft Tofu Stew






Sundubu Jjigae: Korean Soft Tofu Stew

Sundubu Jjigae: Korean Soft Tofu Stew

Introduction

Welcome to a delicious journey into the heart of Korean cuisine with Sundubu Jjigae, a comforting and spicy soft tofu stew that’s perfect for warming up on a chilly day. This dish is known for its rich flavors, velvety texture, and the delightful kick of heat that comes from the traditional Korean chili paste, ‘gochujang’. Let’s dive in and learn how to create this soul-soothing stew right in your own kitchen.

Ingredients

Preparing Sundubu Jjigae requires a selection of fresh ingredients that come together to create a harmonious blend of flavors. Here’s what you’ll need:

  • Soft tofu (sundubu)
  • Clams, mussels, or shrimp (for a seafood version)
  • Gochujang (Korean chili paste)
  • Doenjang (fermented soybean paste)
  • Soy sauce
  • Minced garlic
  • Sesame oil
  • Vegetables such as zucchini, mushrooms, and onions
  • Spring onions (scallions)
  • Kimchi (optional for added flavor)
  • Chicken, beef, or anchovy broth
  • Eggs
  • Seafood or meat of your choice (if not opting for a vegetarian version)

Directions

  1. Start by preparing your ingredients: chop the vegetables, slice the tofu into cubes, and get your broth ready.
  2. Heat a pot or a traditional Korean earthenware bowl called a ‘dolsot’ over medium heat.
  3. Add a drizzle of sesame oil and sauté your garlic and onions until fragrant.
  4. If you’re adding meat or seafood, this is the time to sear them in the pot.
  5. Pour in your broth and let it come to a gentle simmer.
  6. Add the gochujang and doenjang, stirring well to incorporate them into the broth.
  7. Gently add the tofu and any vegetables you’re using, allowing them to cook until softened.
  8. Taste the broth and adjust the seasoning with soy sauce or more chili paste if needed.
  9. If you’re including seafood, now is the time to add it to the stew.
  10. Crack an egg or two directly into the stew and let them poach until the whites are set but the yolks are still runny.
  11. Sprinkle chopped spring onions over the stew just before serving.
  12. Serve your Sundubu Jjigae piping hot with a bowl of steamed rice on the side for a satisfying meal.

Enjoy the delightful flavors and comforting warmth of this traditional Korean stew – Sundubu Jjigae!



FAQ About Sundubu Jjigae: Korean Soft Tofu Stew

What is Sundubu Jjigae?

Sundubu Jjigae is a popular Korean stew made with soft tofu (sundubu), vegetables, mushrooms, meat, seafood, and gochujang (Korean chili paste). It is known for its spicy and savory flavors.

How is Sundubu Jjigae served?

Sundubu Jjigae is typically served piping hot in a stone pot, keeping the stew warm throughout the meal. It is commonly accompanied by a bowl of steamed rice and various side dishes.

What are the key ingredients in Sundubu Jjigae?

Key ingredients in Sundubu Jjigae include soft tofu, gochujang, garlic, soy sauce, mushrooms, onions, zucchini, and often include seafood such as clams, shrimp, or squid depending on the variation.

Is Sundubu Jjigae suitable for vegetarians?

Yes, Sundubu Jjigae can be adapted to be vegetarian-friendly by using vegetable or mushroom broth as a base and omitting meat or seafood. It can be customized with a variety of vegetables for a flavorful vegetarian version.
Sundubu Jjigae: Korean Soft Tofu Stew

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