Spicy Soft Tofu Stew (Soondubu Jjigae)
Spicy Soft Tofu Stew or better known as Soondubu Jjigae is one of the well-known Korean stews. It’s loved by many, including myself, so today I’ll show you how to make it from scratch!
Servings: 6 people
Ingredients
Dashi Stock
- 1 Dashi Pack
- 3 cups Water
Soup Base
- 2 tbsp Vegetable or Canola Oil For sauteing
- 50 grams Minced Pork
- 1 tbsp Garlic
- 3 stalks Scallions Chopped, Save 1/4 for garnish
- 1 large Onion Chopped, Save 1/4 for garnish
- 2 tbsp Korean Red Pepper Powder
- 2 tbsp Soy Sauce for Soup
- Salt and Pepper To taste
- Fish Sauce To taste
- Hondashi To taste
Soondubu Contents
- 1 medium-size Zucchini Sliced moon-shaped or diced
- 4 pcs Shiitake Mushroom Sliced
- 1 whole-body Squid Sliced to bitesize
- 1 cup Clams
- 4 pcs Shrimp
- 2 packs Soft Tofu Stew (200g each)
- 2 pcs Egg
Instructions
- Prepare your dashi stock by boiling one dashi packet in water for 10 minutes. Meanwhile, prepare your other ingredients.
- In high heat, with a splash of oil, sauté the pork and let it render.
- Throw in the onion and scallion, mix, and let it sweat until fragrant.
- Add Korean pepper powder and garlic, then sauté.
- Season with soy sauce and sauté again.
- Add the dashi stock and season with salt and pepper, then taste. The soup should be delicious at this point.
- Let soup boil then add the seafood. Let it cook for a couple of minutes.
- Add the vegetables and the rest of the onion and let boil.
- Once boiling again, add the silken tofu. Divide it into big chunks, and let boil.
- Lastly, throw in an egg or two then garnish with scallions.
- Taste and season along the way, add fish sauce or hondashi as needed.
- Remove any impurities coming up.
- Serve in a ttukbaegi with a bowl of freshly cooked white rice.