Mirin (cooking rice wine), has sweet flavors that balance out umami and spice, and the sesame oil adds that extra oomph. Percent Daily Values are based on a 2,000 calorie diet. I mentioned a raw egg on top too, didn’t I? Return pork belly to the pot. Add the reserved shiitake liquid, being careful not to add the sediment on the bottom. Heat a small, heavy-bottomed pot or clay pot (*Footnote 1) over medium-low heat and add the sesame oil. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Nutrient information is not available for all ingredients. Some popular toppings are shrimp, pork, and, The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving, 8 Easy Ways to Make Boxed Mac & Cheese Taste Like You Made It from Scratch, The Cookbooks We're Most Excited for This Fall, Ready or Not, Pumpkin Spice Products Are Back Again, 7 Helpful Produce Subscriptions You Should Know About, Meal Prep Containers That Will Get You Excited to Make Lunch, How to Store & Defrost Frozen Bananas for Baking, This Cranberry Pumpkin Sourdough Bread Is Peak Fall Baking, This Easy Pumpkin Snacking Cake Recipe Is a Great Alternative to Pie, This One-Bowl Apple Cake Is Everything You Want in a Fall Dessert, Why You Should Spatchcock Your Turkey & How to Do It, The Ultimate Guide to Perfect Mashed Potatoes. It’s important not to rush this process. Using more egg whites instead of whole eggs in the soup will make beautiful egg ribbons just like at a Chinese restaurant. Cook and stir for 30 seconds. Be sure to take time so that the chopped onions, anchovies, and scallions are fragrant and translucent. It’s even softer than silken tofu. To make an authentic tasting sundubu jjigae, you will need to use Korean chili powder, or Gochugaru. Also, the reason to use the white parts of the scallions is that they tend to have more flavor than the green parts. They are not the same! Your email address will not be published. Keep the heat from medium to medium-low to make sure it’s not burning. I am originally from Beijing, and now cook from my New York kitchen. Cook everything while constantly stirring for 7-10 minutes until onions are translucent and all the anchovies are broken apart. Fresh seafood tends to add more depth to the soup, and it’s prevalent among avid soondubu jjigae eaters. This recipe is designed for one person (or two servings, if sharing) to be made in a clay pot for a wonderful meal that’s a bit luxurious and divine, just like they do in a Korean restaurant. If you want to add some vegetarian toppings, different kinds of mushrooms, like oysters, shiitake, and enoki, are also great additions. Add the dried shiitake mushrooms to a small bowl and pour 1 1/2 cups boiling water over them. Replies to my comments There are other dishes, like dubu jjigae, made with normal firm tofu, but if you want the true experience of eating and cooking soondubu jjigae, I suggest using silken tofu. One of the most important things, though, is the tofu. I wanted to mimic the flavors and experience from my favorite soodubu jjigae restaurant, and you, too, will be addicted to its savory, spicy broth, just like I was when I was a kid. You can use soft tofu for the soup, but you can’t really call that soondubu jjigae. Add the chicken broth to the pot and let the soup simmer for 10-15 minutes. Related Reading: Spicy Carbonara Tteokbokki is the Korean-Italian Fusion You Deserve All Year. If you can’t find it, silken tofu will work, but the texture will be different. Want to learn more about Chinese Cooking? Add the shiitakes, zucchini, and kimchi. Pour in the fish sauce and scrape any brown bits from the bottom of the pot. Spicy silken tofu soup, often called soondubu jjigae, is one of the most beloved soups in Korean cuisine. It may say “soon-tofu” on the package. Cook until just cooked through. It might look like a lot, but trust me, the cooking is super easy! When you buy something through our retail links, we may receive a commission. Korean Seafood Tofu Soup (Soondubu Jjigae), Congrats! Today I’m finally sharing Korean Spicy Silken Tofu Soup, Soondubu Jjigae! You can make it and use it right away, but preparing the paste in advance and letting it marinade will result in deeper flavors. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Make the seasoning paste first by mixing gochugaru, soy sauce, mirin, minced garlic, and sesame oil. I made this the other night and it was absolutely delicious! I make this authentic recipe a lot at home and my friends have asked for the recipe. Break tofu gently into chunks. , made with normal firm tofu, but if you want the true experience of eating and cooking soondubu jjigae, I suggest using silken tofu. Add the tofu by cutting the tube in the middle and squeezing the halves directly into the pot. My husband and I are big fans of Korean cuisine, and one of our favorite dishes is sundubu jjigae. Add red pepper flakes; cook and stir until sizzling, about 30 seconds. It’s really flexible and once you get the hang of this soup base, you can switch things up to fit your tastes. The spicy broth bobbing with silky tofu is an incredibly comforting soup that goes well with fresh rice. Enjoy while hot with some steamed rice and Korean banchan like kimchi and kongnamul (bean sprout salad). Add the onion and garlic. I prefer to use a tubular one because it’s easier to add to the soup, but if you are using the one that comes in a square container, be sure to break it apart into big chunks. Taste the broth. The hot broth will lightly cook the egg. Not as pretty as yours, though!! When you stir it into your stew, it will thicken up the broth and make the flavor irresistible. Season with salt and simmer for 5 minutes. The broth should be a bit salty so that it stands up to the unsalted tofu. You will need these ingredients to make sundubu jjigae. There are other dishes, like. Once the mixture is all fragrant, add the reserved seasoning paste and cook more for additional 2-3 minutes. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Hope you like it! My husband and I are big fans of Korean cuisine, and one of our favorite dishes is sundubu jjigae. Thank you for supporting the companies that keep this blog going. To make the most authentic tasting sundubu jjigae, you need to use the uncurdled tofu, and not just any kind. Add the vegetable oil to the pot along with small-diced onion. In Puerto Rican cooking, sofritos, a combination of flavor shortcuts, are mixed with onions, garlic, and more. Inspired by Puerto Rican sofritos, Korean sofritos are built out of anchovy fillets packed in oil, white parts of scallions, and chopped onions. Transfer to a small bowl; reserve drippings in the pot. Add in the tofu and leave to boil for 2-3 more minutes. The tofu used is a soft uncurdled form that yields the silkiest texture, and the stew has a bold red color offset by the tofu, seafood, zucchini, and enoki mushrooms. The tofu used is a soft uncurdled form that yields the silkiest texture, and the stew has a bold red color offset by the tofu, seafood, zucchini, and enoki mushrooms. All I have had this dish many times in Korean restaurants and never thought I would be able to replicate it at home. Bring to a boil, then reduce to a simmer. It needed a tad more liquid so I added stock but otherwise it was pretty good. Most people won't think twice about serving basic cornbread when is on the table. Your daily values may be higher or lower depending on your calorie needs. So here it is~! I’d love to see what you come up with. Allrecipes is part of the Meredith Food Group. You can use any other proteins you desire, though – it’s a flexible recipe that you’re going to love. They’re free-range, USDA Certified Organic (which means no GMOs or pesticides), and the hens are never given no antibiotics or hormones. Soodubu refers to silken tofu, and jjigae means stew in Korean. Info. I was wrong. You can definitely make without spiciness, just omit the Guchugaru, Korean red pepper flakes. If you scale up the recipe, you can use a large dutch oven and serve the stew in individual bowls with an egg once cooked. Add the gochugaru. I didn't have a few of the ingredients (kelp pork belly the special korean chili pepper flakes) but I substituted Gochujang chili paste for the chili pepper flakes and it seemed to work perfectly. this link is to an external site that may or may not meet accessibility guidelines. You can make the seasoning paste in advance up to a day. Bring the soup to a rolling boil. Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. For added flavor, you can simmer the shrimp shells in the broth in step 1. I prefer to use a tubular one because it’s easier to add to the soup, but if you are using the one that comes in a square container, be sure to break it apart into big chunks. Thank you so much for sharing it. Stir to release the fragrance, another 30 seconds to a minute. They’re good for you and the environment too, plus if you love eggs, the difference in taste is amazing when you go with organic eggs. Vegetable Udon Stir Fry (Veggie Yaki Udon), Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens), Cook the gochugaru to release the fragrance, Add the broth with the seasonings, shiitakes, zucchini, and kimchi, Cut the tofu tube in half so it’s easier to add to the soup, Add the tofu to the stew and gently break it into a few big pieces, Add the seafood and enoki mushroom. Spicy silken tofu soup, often called soondubu jjigae, is one of the most beloved soups in Korean cuisine. © 2020 CHOWHOUND, A RED VENTURES COMPANY. ALL RIGHTS RESERVED. This recipe is a basic version of soondubu jjigae without any extra toppings, so you can experiment by adding different ingredients. Spicy Carbonara Tteokbokki is the Korean-Italian Fusion You Deserve All Year, How to Clean & Maintain Your Wooden Cutting Board without Ruining It, 10 Clever Ways to Use Dryer Sheets That Don't Involve Laundry, Everything You Need to Know About Pepperoni, Pizza's BFF, Chefs' Favorite Caribbean Pantry Staples You Can Order Online, 6 tsp gochugaru, Korean red pepper flakes. Eat with rice. Cover and cook over medium heat, about 10 minutes. You need to add the Soft Tofu, and the amount of Tofu, to the ingredient list. It really takes less than 30 minutes to prepare this flavor packed Korean tofu stew!