How to Prepare Delicious Soondubu Jjigae (Korean Soft Tofu Stew) for 2

Soondubu Jjigae (Korean Soft Tofu Stew) for 2. Place a clay pot over medium-high heat. This warming and comforting jjigae (Korean stew) is made with extra soft tofu (soondubu), thinly sliced meat, kimchi and anchovy broth. With a rich, flavorful, spicyhot broth and the delicious complement of lots of light, healthful, and nutty tasting soft tofu, soondubu jjigae (pronounced SOONdooboo TCHIgeh), literally "soft tofu stew," is becoming an increasingly.

I always thought that it was unfortunate how Tofu got such a bad wrap for being a healthy but bad tasting food. The Korean stew (jjigae, 찌개) made with sundubu (or soondubu, 순두부) is enormously popular both in and outside Korea. This is an easy and authentic version of Korean tofu stew. You can cook Soondubu Jjigae (Korean Soft Tofu Stew) for 2 using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Soondubu Jjigae (Korean Soft Tofu Stew) for 2

1. Prepare 1/2 of a small onion, chopped.
2. Prepare 2 cloves of garlic, minced.
3. Prepare 2 teaspoons of gochugaru (Korean chili flakes) or 1 teaspoon crushed red chili flakes to start.
4. It's 1/2 teaspoon of sugar.
5. It's 1/4 pound of pork belly or shoulder, cut into small strips (about 1.5 inch x.5 inch).
6. It's 2 cups of unsalted stock (chicken, pork, beef or seafood are all fine) or water if you don't have stock.
7. It's 1 Tablespoon of fish sauce.
8. It's 1 pound of soft tofu.
9. It's 1-2 of eggs.
10. You need 1 of small green onion, chopped.
11. You need of optional: 1 chopped fresh chili.
12. It's of optional: 1 teaspoon saewoo jut (Korean brined microshrimp).

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. This warming and comforting Korean stew is made with extra soft tofu (soondubu), thinly sliced meat, and kimchi. We chose to make it lighter and simple and only put some kimchi, enoki mushrooms, and eggs.

Soondubu Jjigae (Korean Soft Tofu Stew) for 2 instructions

1. Put all ingredients except soft tofu, egg and green onion in a pot and bring to vigorous boil over medium high heat. Continue to let it boil for another 3 to 4 minutes..
2. Loosely crumble the tofu and distribute evenly over boiling stew mixture, cover partially, and continue to boil over medium high heat for another 3 or 4 minutes..
3. Gently stir to incorporate all ingredients and adjust seasoning if needed. At this point, you can just add kosher salt for added salt element. You may want to ratchet up the heat with more chili flakes, too..
4. Bring the stew up to a vigorous boil again for 2 or 3 minutes..
5. Remove from heat, crack raw egg(s) into center, sprinkle green onions top, and serve with steamed rice on the side. Don't forget to spoon some of the boiling hot stew broth (enough to cover) over the top of the raw egg and leave it undisturbed for 3 to 4 minutes to cook the whites through..
6. Enjoy with a bowl of steamed rice and kimchi, too, if you've got it! :) My kimchi recipe: https://cookpad.com/us/recipes/1567994-kimchi-easier-than-you-think.

But other soondubu jjigae that we ate in restaurants can have mussels, squids, pork, and other kinds of proteins or vegetables. This Spicy Korean Silken Soft Tofu Stew is such a delicious comfort food, it makes us hungry just writing this post! Soondubu Jigae, or soft tofu stew, is one of the most popular and recognizable spicy Korean stews. Loaded with pork, kimchi, plenty of silken tofu, and finished off with an egg cracked on top, it's a delicious meal that's surprisingly easy to make at home. Soondubu - it's my go-to spicy stew that I eat when I return back to Seoul from trips abroad.