Sundubu Jjigae Uncurdled Tofu Stew Recipes

KIMCHI SOONDUBU JJIGAE

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.

EASY SOONDUBU JJIGAE (KOREAN SOFT TOFU STEW)

Steps:

• Heat sesame oil and vegetable oil in a pot over medium heat. Add green onion and onion and cook until aromatic, about 1 minute. Add garlic, Gochugaru, soy sauce, oyster sauce, and sugar and mix to combine.
• Add stock or water. Once it comes to a boil, add zucchini, mushrooms, chili pepper, and soft tofu. Using a spoon, slice the tofu into 4 large pieces.
• Bring to a boil and simmer until the flavors have melded, for about 3-4 minutes. Season with salt to taste, crack an egg if desired, and garnish with green onion. Serve with a side of rice and enjoy!

SUNDUBU JJIGAE (UNCURDLED TOFU STEW)

Steps:

• Place clams in a bowl with lightly salted water to cover. Place kelp in a separate bowl with 1 1/3 cups water. Let clams and kelp soak for 30 minutes. Drain, reserving only the kelp water.
• Cut off and discard the bottom 1 1/2 inches (roots) of the enoki mushrooms. Wash the mushrooms.
• Heat olive oil, chili powder, and garlic in a pot over medium heat. Stir in the clams, kelp water, and tofu. Bring to a boil. Add enoki mushrooms, oyster mushrooms, soy sauce, and salt; bring to a boil. Add spring onion, black pepper, and sesame oil. Cook until flavors are intensified, 3 to 6 minutes more.