Kimchi Soondubu Jjigae Recipes

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KIMCHI SOONDUBU JJIGAE



Kimchi Soondubu Jjigae image

This warming and comforting soondubu jjigae is made with extra soft tofu, soondubu, thinly sliced meat, kimchi and anchovy broth. It takes less than 30 minutes to prepare this bubbling pot of stew packed with robust flavors!

Provided by Hyosun

Categories     Main Course

Time 25m

Number Of Ingredients 12

1 package (12 ounces sundubu (extra soft/silken tofu))
⅓ cup thinly sliced kimchi
3 ounces pork or beef
1 to 3 teaspoons red chili pepper flakes (gochugaru- add more for a spicier stew)
1 teaspoon minced garlic
1 tablespoon sesame oil (use a little more if using more gochugaru)
1 cup water or anchovy broth (See note)
2 to 3 tablespoons juice from kimchi
1/2 teaspoon saewujeot (salted shrimp) or salt to taste
pinch black pepper
1 scallion, finely chopped
1 egg - optional

Steps:

  • Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat.
  • Stir-fry until the meat is almost cooked, 3 - 4 minutes.
  • Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.
  • Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it's still boiling hot.

THE CLASSIC, KIMCHI JJIGAE



The classic, Kimchi Jjigae image

Easy, delicious and ultra comforting, Korean kimchi jjigae recipe

Provided by Sue | My Korean Kitchen

Categories     Soup

Time 30m

Number Of Ingredients 14

180 g skinless pork belly ((0.4 pounds), cut into bite size pieces)
1 Tbsp rice wine ((mirin))
3 sprinkles ground black pepper
3/4 cup aged Kimchi ((at least 2 to 3 weeks old), cut into bite size pieces if not already)
1/4 small brown onion ((30 g / 1 ounce), thinly sliced)
1/2 stalk small green onion ((5 g / 0.2 ounce), thinly sliced)
2 small shiitake mushrooms ((50 g / 1.4 ounces), stems removed, thinly sliced)
150 g firm tofu ((5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer)
1 cup water
1 Tbsp Korean chili flakes ((gochugaru))
1 Tbsp soy sauce
1 tsp Korean chili paste ((gochujang))
1/4 tsp minced garlic
3 sprinkles ground black pepper

Steps:

  • Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
  • Cook the Kimchi in a skillet until soft. (You could do this in the pot where you will make this jjigae. Do this only if the pot is big enough to manoeuvre around.)
  • Put the marinated meat into the bottom of the pot. Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) except for green onion into the pot.
  • Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook further until the meat is cooked. (It takes 10 to 15 mins from the beginning of step 4.) Make sure the sauce is well blended into the rest of the ingredients. (This can be done by gently mixing the sauce around the soup with a small teaspoon and splashing the soup over other ingredients every now then). When the meat is cooked, add the green onion and turn the heat off.
  • Serve with rice (and other side dishes).

Nutrition Facts : Calories 374 kcal, Carbohydrate 6 g, Protein 10 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 43 mg, Sodium 422 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

KOREAN SEAFOOD TOFU SOUP (SOONDUBU JJIGAE)



Korean Seafood Tofu Soup (Soondubu Jjigae) image

This is a recipe for a soft tofu soup that has become a favorite. I make this authentic recipe a lot at home and my friends have asked for the recipe. Eat with rice. Hope you like it!

Provided by smy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h9m

Yield 4

Number Of Ingredients 20

6 cups chicken broth
4 (1 inch) pieces kelp
6 dried anchovies
6 ounces sliced pork belly
2 tablespoons Korean red pepper flakes (gochugaru)
1 zucchini, cubed
½ cup chopped onion
½ cup kimchi
2 serrano chile peppers, chopped
1 tablespoon minced fresh ginger root
1 tablespoon fish sauce
1 teaspoon white sugar
2 (12 ounce) packages extra-soft tofu
10 shrimp, peeled
5 mussels
5 clams
½ cup sliced button mushrooms
1 tablespoon minced garlic
4 eggs
2 tablespoons chopped green onion, or to taste

Steps:

  • Bring chicken stock, kelp, and dried anchovies to a boil in a large pot. Cover and cook over medium heat, about 10 minutes. Strain broth, discarding kelp and anchovies.
  • Cook pork belly in a large pot over medium heat until browned, 3 to 5 minutes. Transfer to a small bowl; reserve drippings in the pot. Add red pepper flakes; cook and stir until sizzling, about 30 seconds. Return pork belly to the pot. Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. Cover and simmer soup until flavors combine, about 15 minutes.
  • Stir tofu, shrimp, mussels, clams, mushrooms, and garlic into soup. Simmer until mussels and clams have opened, about 5 minutes.
  • Break tofu gently into chunks. Ladle boiling soup into serving bowls and crack an egg into each. Garnish with green onions.

Nutrition Facts : Calories 375.1 calories, Carbohydrate 17.5 g, Cholesterol 266.1 mg, Fat 19.5 g, Fiber 3 g, Protein 35 g, SaturatedFat 4.7 g, Sodium 2606.1 mg, Sugar 6.6 g

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