Soondubu Jigae, or tender tofu stew, is without doubt one of the hottest and recognizable spicy Korean stews.
Loaded with pork, kimchi, loads of silken tofu, and completed off with an egg cracked on high, it’s a scrumptious meal that’s surprisingly simple to make at dwelling. When you’ve made the bottom inventory, the entire dish comes collectively in a single pot.
Reading: how to make korean tofu soup
A Phrase on Cooking Vessels
As to your cooking tools of alternative, you’ll be able to simply make soondubu in a small stockpot, or you should utilize a standard Korean earthenware pot, AKA a ttukbaegi, which may be positioned immediately over the burner.
These may be purchased at most Korean grocery shops (like H-Mart), however you too can discover them on-line. Now we have the small single serving dimension, however this recipe makes two servings, or two small pots’ value of soondubu.
An Tailored Recipe
This recipe could be very flippantly tailored from the web grasp of Korean meals, Maangchi. The substances are largely the identical as what she requires, however I’ve adjusted the method a bit.
I discover that cooking in these little Korean earthenware pots is usually a bit tight on actual property, which makes it troublesome to combine in substances at numerous levels.
For extra Korean dishes, try our recipes for Kimchi Jigae, Kimchi Pancakes, and Straightforward Beef Bibimbap!
Soondubu Jigae: Recipe Directions
First make the anchovy inventory. Place the trimmed dried anchovies, daikon radish slices, dried kelp, and dried shiitake mushrooms in a medium pot with 5 cups of water.
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Carry the water to a boil. As soon as the inventory is boiling, flip the warmth right down to medium-low and simmer for 25 minutes.
After 25 minutes, pressure the inventory. Save the mushrooms and slice thinly to place into your soondubu.
Now you’re able to assemble the soondubu. Warmth a small pot or your useful dandy earthenware Korean stew pot over medium-high warmth. It takes a couple of minutes for the earthenware pot to get hot-don’t rush it, as there’s an opportunity it may crack if heated too rapidly.
Add the oil to the pot, adopted by the garlic and onions. (Be aware, in case you’re cooking these two servings in two separate individual-serving pots, you’ll have to separate all of the substances down the center for every.)
Stir fry till the onions are translucent. Flip the warmth as much as excessive, and add the pork stomach. Let brown and caramelize.
Add the kimchi, sliced mushrooms and stir to mix.
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Add about 1 1/3 cups of the anchovy inventory (or 2/3 cup every for the person pots), adopted by the salt, sugar, Korean chili flakes (gochugaru), and sesame oil. Stir to mix.
Subsequent, add the silken tofu, a couple of quarter of a regular block or half of a tube (if you’re utilizing a Korean model that is available in cylindrical type). Break up the tofu flippantly into giant chunks. Carry the soondubu to a boil.
Crack an egg excessive of every pot, and cook dinner for 1 minute.
High with the scallions and serve with white rice and a few further kimchi on the aspect.
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