This warming and comforting soondubu jjigae is made with extra soft tofu, soondubu, thinly sliced meat, kimchi and anchovy broth. Step 3. 2 tablespoons Korean red pepper flakes (gochugaru), 2 serrano chile peppers, chopped (Optional), 2 tablespoons chopped green onion, or to taste (Optional), Back to Korean Seafood Tofu Soup (Soondubu Jjigae). When it boils, add 2 chopped green onions and 1 green chili pepper. Take the mushroom out and chop them up (discard the stems). Stir until the pepper flakes become a bit pasty in the heating pot. Add 1 cup of mixed seafood and 3 shirimp. Usually it is paired with a runny egg and an array of side dishes. While you can always use chili oil, I simply saute some gochugaru in sesame oil to create the chili oil effect. Here’s a variation made with seafood (haemul, 해물)! If desired, crack an egg into the stew right before serving while it's still boiling hot. Cover and cook over medium heat, about 10 minutes. Dice the onion and scallion. Cut the the zucchini into about 1-inch pieces. Deulkkae sundubu jjigae. 4. Cover and simmer soup until flavors combine, about 15 minutes. Learn more about egg safety from our article, How to Make Your Eggs Safe. Clean the seafood. Feel free to switch up the kind of seafood used or even the kind of meat, just make sure to stick to one kind of meat (pork, chicken or beef). Sundubu jjigae is a hot and spicy stew (jjigae) made with super-soft uncurdled tofu (dubu), seafood, mushrooms, onions, kombu (kelp) and gochujang (a Korean savoury chilli pepper paste). Eat with rice. Other times, I prefer leafy greens such as bok choy or spinach. RECIPE (serves 4) 1 package of silken tofu–any works, but try to find a Korean brand packaged in a soft plastic casing Gather all of your ingredients for this recipe. Add red pepper flakes; cook and stir until sizzling, about 30 seconds. Who can resist this bubbling pot of hearty stew on a cold day? This recipe is awesome. Garnish with green onions. Haemul Sundubu Jjigae (Seafood Soft Tofu Stew), 11 ounces sundubu (extra soft/silken tofu), rib eye, sirloin, pork loin or pork belly, use a little more if using more gochugaru. Korean Seafood Tofu Soup (Soondubu Jjigae), Congrats! Still, it tastes phenomenal! Leave for 30 minutes. When you go to a restaurant that sells Soondubu, … Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. Aug 8, 2018 - Soondubu Jigae, or soft tofu stew, is a very popular spicy Korean stew. Once cooked add some seafood, and soondubo. Add the anchovy broth and soy sauce into the pot and bring to a boil. Stir everything together and cook until kimchi is soften, about 3 minutes. Simmered with meat, seafood, and vegetables, each pot of tofu is brought a vigorous boil and speedily moved to the table for consumption. Furthermore, this recipe is originally not vegan due to possessing anchovy paste in the kimchi and often adding beef, pork, and/or seafood, so I apologize if this isn’t as authentic of a rendition! … This dish is traditional Korean comfort food! Substitute water for the chicken broth, if desired. Fresh seafood tends to add more depth to the soup, and it’s prevalent among avid soondubu jjigae eaters. Soondubu can easily be a complete meal when served with a bowl of rice. Bring chicken stock, kelp, and dried anchovies to a boil in a large pot. Add the red chili pepper flakes and sesame oil to a small pot, and place it over medium heat. I was wrong. I grew up enjoying this and is usually made with some meat and/or seafood so I’ve been recently trying to make a vegan version of it … If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 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