Soondubu Jjigae Korean Soft Tofu Stew Recipes
WHITE SOONDUBU JJIGAE (MILD TOFU STEW)
This Korean stew features velvety silken tofu in a clear, savory broth that allows the nutty flavor of the tofu to shine. Dried kelp, radishes and shiitake mushrooms build the base of the soothing soup: Radishes impart sweetness, while the kelp and mushrooms add earthy notes. Sesame seeds give each spoonful an extra toasty flavor and crunch. Traditionally, the stew is finished with eggs that have been gently poached, with runny yolks that enrich the broth. If desired, crack four eggs into the stew once the tofu is warmed through and let them simmer gently for three minutes.
Provided by Kay Chun
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large Dutch oven, combine kelp, radish, dried shiitakes and 5 cups of water, and bring to a simmer over high heat. Cover, reduce heat to medium and simmer for 5 minutes. Transfer kelp and mushrooms to a cutting board, and transfer broth with radish pieces to a bowl and reserve. Chop kelp into 1-inch pieces, very thinly slice the mushrooms and add both to reserved broth.
- In the empty Dutch oven, heat oil over medium-high. Add all but ¼ cup of the scallions, season with salt and pepper, and cook, stirring occasionally, until softened, 2 minutes. Add garlic, sesame seeds and ginger, and stir until well combined and fragrant, about 30 seconds. Then add the reserved broth and vegetables, the zucchini and soy sauce, and bring to a boil over high. Reduce heat to medium and cook, stirring occasionally, until zucchini and radish are tender, about 15 minutes.
- Stir in tofu and sesame oil, and cook until tofu is warmed through, 2 minutes. Season to taste with salt and pepper.
- Divide jjigae in 4 bowls and garnish each with some of the reserved scallions. Serve hot with rice on the side.
SOONDUBU JJIGAE (SOFT TOFU STEW)
I got this recipe from a friend. We love eating Korean food... There are a few notes here: First, when boiling the anchovies to make the stock you can purchase a large strainer that holds the heads and tails so that you dont have to fish them out in the end. Second the tubes of tofu can be purchased at any Korean market but square extra soft tofu works also, you would just cut it up before placing it in the stew. Lastly, cooking time may vary but should take no longer than an hour. This recipe is for 2.
Provided by pastorjen
Categories Asian
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Pour 5 cups of water into a pot and add 12 dried anchovies(heads and tails only).
- Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.
- Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.
- Set aside the stock and take out the mushrooms and chop them into small pieces.
- Heat your earthen ware (or ceramic pot, or regular pot) on the stove and put 2 tsp of olive oil.
- Chop 100 grams of beef and put it into the pot and stir it.
- Add the chopped shiitake mushroom and stir it.
- Add 2 tbs - 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute.
- *tip: 2 tbs-mild,3 tbs-medium,4 tbs-hot,5 tbs (1/4 cup)-suicidal hot !
- Pour 2 cups of the stock you made. It will be sizzling. Don't be afraid! It's just TOFU stew!
- Add 2 tbs of fish sauce.
- Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot.
- When it boils, add 2 chopped green onions.
- Crack eggs and drizzle some sesame oil before serving.
Nutrition Facts : Calories 502.7, Fat 35.8, SaturatedFat 8.1, Cholesterol 196.9, Sodium 1554.8, Carbohydrate 20.2, Fiber 3.6, Sugar 7.5, Protein 31
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