Recipe: Yummy Tofu Jjigae

Tofu Jjigae. What is Sundubu Jjigae (Korean spicy soft tofu stew, 해물 순두부 찌개)? Sundubu Jjigae is Korean stew made with soft (uncurdled) tofu. As you can imagine, the tofu texture is silky soft and because of that, this tofu is also a popular choice as a baby food.

Just before serving, top the stew with the enoki mushrooms and scallions. Turn up the heat to bring to a rapid and vigorous boil. Sundubu-jjigae (순두부찌개, -豆腐--) or soft tofu stew is a jjigae (찌개, Korean stew) in Korean cuisine. You can have Tofu Jjigae using 16 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Tofu Jjigae

1. It's 150 grams of Thinly sliced pork belly.
2. It's 1/2 of Onion.
3. Prepare 200 grams of Kimchi.
4. It's 150 grams of Tofu.
5. Prepare 1/2 of Japanese leek.
6. Prepare 1/2 bunch of Chinese chives.
7. Prepare 800 ml of Water.
8. You need 1 tbsp of ＊Sesame oil.
9. You need 2/3 tsp of ＊ Grated garlic.
10. You need 3 tsp of ＊ Doubanjiang.
11. Prepare 2 tsp of ＊Oyster sauce.
12. You need 2 tbsp of ★ Beef Dashida.
13. It's 1 tsp of ★ Chinese soup stock.
14. Prepare 7 of to 8 shakes ★ Umami seasoning.
15. Prepare 2 tsp of Miso.
16. Prepare 2 tsp of Sesame oil to finish.

The dish is made with freshly curdled soft tofu (which has not been strained and pressed), vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang (chili paste) or gochu garu (chili. This Korean kimchi soft tofu soup has a fiery broth that infuses custardy tofu with deep flavors and spices. Traditionally served at the table boiling hot in its cooking vessel with an egg cracked in the middle, this healthy dish full of vegetables and protein warms the belly and satiates the palate. Place a clay pot over medium-high heat.

Tofu Jjigae step by step

1. Cut up the pork into bite sized pieces. Put the pork into a bowl with the ＊ ingredients and mix well..
2. Cut the chives into 5 cm pieces. Slice the onion. Cut the tofu into bite sized cubes, and slice the leek diagonally..
3. Heat 1 tablespoon of sesame oil in a frying pan and stir fry the pork mixture from Step 1 until the color of the meat changes..
4. Add the onion and kimchi and continue stir frying until the onion is transparent. Add the ★ ingredients and stir fry for an additional 2 to 3 minutes..
5. Add the water and bring to a boil. Add the tofu, skim off the scum and dissolve in the miso. Simmer for about 5 minutes..
6. Add the leek and simmer briefly. Drizzle on the remaining 2 teaspoons of sesame oil. Add the chives; when they have wilted, it's done..
7. The kind of kimchi that uses squid innards or fish sauce tends to be a lot tastier. Usually you'd add kimchi that has gone sour..
8. This is Dashida. You can buy it online or from Korean grocery stores. The flavor just isn't right without this..
9. The jjigae tastes even better the next day..

This was the first time I succeeded in making soon dubu jigae. It is the Korean soy bean paste that brings this together. I've been making it without the soybean paste and the soup was never as tasty as this. Vegetable Extra Soft Tofu Jjigae 야채 순두부찌개, YaChae SunDuBuJjiGae. A few years ago, I posted a recipe for a typical Korean extra soft tofu stew (a.k.a sundubu jjigae).