korean soft tofu stew
Introduction to the Dish Sundubu Jjigae is a popular Korean stew known for its comforting and hearty qualities. This dish features soft, uncurdled tofu (sundubu) in a savory and spicy broth, often enriched with seafood or meat and a variety of vegetables. It’s a staple in Korean homes and restaurants, particularly favored during colder months for its warming properties.
Ingredients List
- 1 pack of sundubu (soft tofu)
- 100g of pork belly or beef, thinly sliced (optional)
- Seafood mix (shrimp, clams, and mussels)
- 1/2 onion, sliced
- 1 zucchini, sliced
- 2 cloves of garlic, minced
- 1 green onion, chopped
- 1-2 tablespoons of gochugaru (Korean red pepper flakes)
- 1 tablespoon of gochujang (Korean red pepper paste)
- 4 cups of anchovy or vegetable broth
- 1 egg (optional)
- 1 tablespoon of sesame oil
Required Cooking Tools
- Earthenware pot or regular pot
- Knife and cutting board
Step-by-Step Cooking Instructions
- Prepare the Ingredients: Slice the pork or beef, seafood, onion, zucchini, and green onion. Mince the garlic.
- Sauté the Base: In the pot, heat sesame oil over medium heat. Add the pork or beef, garlic, and gochugaru. Sauté until the meat is browned.
- Add Broth and Seasonings: Pour in the broth and add gochujang. Bring to a boil.
- Add Vegetables and Seafood: Add the onion and zucchini, and cook for a few minutes. Then add the seafood mix and cook until the seafood is done.
- Add Sundubu: Gently add the sundubu to the stew, trying not to break it up too much. Cook for an additional 2-3 minutes.
- Final Touch: Crack an egg into the stew right before serving. Garnish with green onions.
Cooking Tips and Variations
- For a vegetarian version, omit the meat and use only vegetables and tofu with vegetable broth.
- Adjust the spiciness by varying the amount of gochugaru and gochujang.
- Some like to add a little soy sauce or fish sauce for extra depth of flavor.
Nutritional Information Sundubu Jjigae is rich in protein, especially when seafood or meat is added. The soft tofu is low in calories yet high in protein, making it a healthy and satisfying dish.
Cultural Background and History Sundubu Jjigae is a relatively modern dish in Korean cuisine, gaining popularity in the late 20th century. Its origins are often linked to the seaside areas of Korea, where fresh seafood was readily available.
Serving Suggestions Serve Sundubu Jjigae hot with a bowl of steamed rice and a selection of Korean side dishes (banchan). It’s a perfect dish for a comforting meal, especially on chilly days.
Sundubu Jjigae is a testament to the simplicity and richness of Korean cuisine, offering a delightful blend of flavors and textures that comfort the soul. It’s a versatile dish that can be adapted to different tastes and dietary needs, making it a beloved choice for many.
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