Spicy Soft Tofu Stew (Soondubu Jjigae)
Honestly, I usually buy the pre-made packets for Soondubu at the market but I wanted to try to make it from scratch because I had time. It was much easier than anticipated!
Will I continue to do this? Probably not because the instant version tastes just fine 😂
Cooking Method
Stovetop
Clay Pot
Time
🕒
Recipe
Ingredients (1 Servings)
8 DRIED ANCHOVIES
1 CUP OF KOREAN RADISH, PEELED AND QUARTERED
4X4 IN PIECE OF DRIED KELP (DASIMA)
4 CUPS WATER
2 TBSP KOREAN RED PEPPER FLAKES
1 TSP SESAME OIL
1/4 CUP PORK BELLY, SLICED IN BITE SIZES
1/4 WHITE ONION, CHOPPED
1 GARLIC CLOVE, MINCED
1 TSP SALT
1 TSP MUSHROOM SEASONING
12 OZ SOFT TOFU
1 EGG
Instructions
Make the stock by adding anchovies, radish, kelp and water in a pot. Boil then bring to medium heat for 30 minutes. Strain and set broth aside.
In an earthenware pot, add pepper flakes, oil, garlic, onion, pork and stir fry for a few minutes until meat is cooked.
Add 1 cup of the broth (save the rest in the freezer or refrigerator for another use!) and bring to a boil for a few minutes.
Add salt, mushroom seasoning and tofu (break it up in chunks) and cook for another few minutes.
Add egg and continue boiling a few more minutes.
Serve with rice.
