Soondubu Jjigae (Soft Tofu Stew)
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
2-3
ingredients
- 12 dried anchovies
- 1⁄3 cup kelp
- 1 onion (half)
- 5 garlic cloves
- 3 shiitake mushrooms
- 100 g beef
- 2 green onions
- 2 -5 tablespoons hot pepper flakes
- 1 tablespoon olive oil
- 2 teaspoons sesame oil
- 22 ounces tofu
- 2 tablespoons fish sauce
- 2 eggs
directions
- Pour 5 cups of water into a pot and add 12 dried anchovies(heads and tails only).
- Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.
- Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.
- Set aside the stock and take out the mushrooms and chop them into small pieces.
- Heat your earthen ware (or ceramic pot, or regular pot) on the stove and put 2 tsp of olive oil.
- Chop 100 grams of beef and put it into the pot and stir it.
- Add the chopped shiitake mushroom and stir it.
- Add 2 tbs – 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute.
- *tip: 2 tbs—mild,3 tbs—medium,4 tbs—hot,5 tbs (1/4 cup)—suicidal hot !
- Pour 2 cups of the stock you made. It will be sizzling. Don’t be afraid! It’s just TOFU stew!
- Add 2 tbs of fish sauce.
- Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot.
- When it boils, add 2 chopped green onions.
- Crack eggs and drizzle some sesame oil before serving.
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