Best Soondubu Jjigae Soft Tofu Stew Recipes

SOONDUBU JJIGAE (KOREAN SOFT TOFU STEW)

Soondubu Jjigae (Korean Soft Tofu Stew) image

This is an easy one-pot dish. This recipe calls for using a Korean clay pot.

Provided by Ann Lee

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 28m

Yield 2

Number Of Ingredients 10

Ingredients

1 teaspoon crushed garlic
½ teaspoon vegetable oil
½ teaspoon Korean red pepper powder
¼ pound ground beef
21 ounces soft tofu
1 ⅓ cups water
½ teaspoon salt
¼ teaspoon ground black pepper
1 egg
3 green onions, chopped

Steps:

Place a clay pot over medium-high heat. Add garlic, oil, and red pepper power; cook and stir until fragrant, about 2 minutes. Stir in ground beef; cook until browned, 3 to 5 minutes.
Scoop tofu into the pot using a spoon. Add water, salt, and pepper. Bring to a boil; reduce heat and simmer for 5 minutes.
Crack egg into the center of the pot. Sprinkle green onions over the soup. Simmer until egg starts to set, about 3 minutes.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 8.2 g, Cholesterol 127.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 32.7 g, SaturatedFat 5.2 g, Sodium 688.1 mg, Sugar 2.9 g

SOONDUBU JJIGAE (SOFT TOFU STEW)

Soondubu Jjigae (Soft Tofu Stew) image

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

Ingredients

12 dried anchovies
1/3 cup kelp
1 onion (half)
5 garlic cloves
3 shiitake mushrooms
100 g beef
2 green onions
2 -5 tablespoons hot pepper flakes
1 tablespoon olive oil
2 teaspoons sesame oil
22 ounces tofu
2 tablespoons fish sauce
2 eggs

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

SOONDUBU JJIGAE (KOREAN SOFT TOFU STEW)

SOONDUBU JJIGAE (KOREAN SOFT TOFU STEW) image

Categories Tofu

Yield 4

Number Of Ingredients 12

Ingredients

1 four-inch-square piece kombu (sea kelp, see note above)
1/2 cup small dried anchovies (optional, see note above)
2 cups very fermented kimchi with juice (see note above)
1 tablespoon vegetable oil
1/2 pound thinly sliced pork belly or bacon (optional)
6 scallions, finely sliced, greens and whites reserved separately
4 cloves garlic, grated on a microplane grater
2 to tablespoons gochujang (see note above)
1 tablespoon light soy sauce
2 to 4 tablespoons kochukaru, to taste (Korean dried chili flakes, see note above)
24 ounces soft silken tofu, roughly broken
4 eggs

Steps:

Procedures 1 Combine kombu and anchovies (if using) and cover with 1 quart water. Bring to a simmer and remove from heat. Let stand 5 minutes, then strain. Discard solids and reserve broth. Meanwhile, drain kimchi in a fine mesh strainer set over a small bowl, squeezing to remove as much liquid as possible. Roughly chop kimchi and reserve kimchi and juice separately. 2 Heat oil in a 2 to 3 quart stone dolsot or saucepan over medium-high heat until shimmering. Add pork belly and cook, stirring constantly, until just cooked through, about 1 minute. Add scallion whites, garlic, and chopped kimchi. Cook, stirring constantly, until fragrant, about 1 minute. 3 Add kimchi juice, gochujang, and soy sauce. Cook until vegetables are well-coated in even layer of sauce. Add strained broth, kochukaru, and soft. Stir gently and heat until boiling. Season to taste with more kochukaru or soy sauce if desired. Remove from heat and add eggs. sprinkle with scallion greens. Serve immediately while still boiling, gently stirring eggs into the broth.