Simple Way to Prepare Favorite Soondubu Jjigae (Korean Soft Tofu Stew) for 2
Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Ultimate Soondubu Jjigae (Korean Soft Tofu Stew) for 2. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Soondubu Jjigae (Korean Soft Tofu Stew) for 2, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soondubu Jjigae (Korean Soft Tofu Stew) for 2 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Soondubu Jjigae (Korean Soft Tofu Stew) for 2 is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Soondubu Jjigae (Korean Soft Tofu Stew) for 2 estimated approx 45 minutes.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Soondubu Jjigae (Korean Soft Tofu Stew) for 2 using 12 ingredients and 6 steps. Here is how you cook that.
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 popular standalone Korean dish.
As with most jjigae dishes, this stuff is usually served screaming hot in an earthenware pot with a raw egg served on the side to be cracked into the bubbling hot mixture and left for a few minutes to cook in that superhot residual heat before digging in.
While it helps to have an earthenware pot if you happen to like your soups and stews almost unbearably temperature hot in true Korean fashion, you don't need one to make this dish. A small heavy duty stainless saucepan or enamel coated cast iron pot will do just fine.
This recipe includes pork, but if you've ever had soondubu jjigae at a restaurant, you know that you can get beef, seafood and vegetarian versions as well. You can easily substitute the pork in this recipe for an equal amount of other protein. If you're doing a seafood version (smaller shrimp, clams, and pieces of squid or baby octopus work well), you might like to add your protein halfway into the cook time rather than at the beginning in order to avoid overcooking it.
You can easily double the recipe to serve 4.
Ingredients and spices that need to be Prepare to make Soondubu Jjigae (Korean Soft Tofu Stew) for 2:
- 1/2 a small onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons gochugaru (Korean chili flakes) or 1 teaspoon crushed red chili flakes to start
- 1/2 teaspoon sugar
- 1/4 pound pork belly or shoulder, cut into small strips (about 1.5 inch x.5 inch)
- 2 cups unsalted stock (chicken, pork, beef or seafood are all fine) or water if you don't have stock
- 1 Tablespoon fish sauce
- 1 pound soft tofu
- 1-2 eggs
- 1 small green onion, chopped
- optional: 1 chopped fresh chili
- optional: 1 teaspoon saewoo jut (Korean brined microshrimp)
Instructions to make Soondubu Jjigae (Korean Soft Tofu Stew) for 2
- 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.
- 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.
- 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.
- Bring the stew up to a vigorous boil again for 2 or 3 minutes.
- 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.
- 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
While this is by no means the end all be all guide to cooking easy and quick lunches it's good food for thought. The hope is that this will get your own creative juices flowing so you are able to prepare excellent lunches for the family without the need to complete too terribly much heavy cooking from the practice.
So that is going to wrap this up with this special food Recipe of Award-winning Soondubu Jjigae (Korean Soft Tofu Stew) for 2. Thank you very much for your time. I'm confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!