Soondubu Jjigae (Korean Soft Tofu Stew) for 2. This warming and comforting jjigae (Korean stew) is made with extra soft tofu (soondubu), thinly sliced meat, kimchi and anchovy broth. If you start with vegan kimchi, you can even make the stew vegan. Soondubu jjigae is often served with a raw egg to be cracked in to the boiling hot stew at the.

It's hot, spicy, filling, comforting, delicious, soft tofu stew and has many reasons to be one of the most popular items in Korean restaurants. 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. You can cook Soondubu Jjigae (Korean Soft Tofu Stew) for 2 using 12 ingredients and 6 steps. Here is how you cook it.

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

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

Once you've made the base stock, the whole. 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. I also want to highlight that there are two different types of soft tofu available at a Korean grocery store.

Soondubu Jjigae (Korean Soft Tofu Stew) for 2 step by step

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.

Sundubu-jjigae (순두부찌개, -豆腐--) or soft tofu stew is a jjigae (찌개, Korean stew) in Korean cuisine. The dish is made with freshly curdled soft tofu (which has not been strained and pressed), vegetables, sometimes mushrooms, onion, optional seafood. Cooked in a clay pot, this Korean soft tofu stew is a filling one-pot meal with ground beef, green onions, egg, and a hint of spice. All Reviews for Soondubu Jjigae (Korean Soft Tofu Stew). Warm and spicy Korean soft tofu stew.