Soondubu Jjigae (Korean Soft Tofu Stew)

Name: Soondubu Jjigae (Korean Soft Tofu Stew)
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 118 milliliters dried anchovies (optional, see note above); 4 eggs; 473 milliliters very fermented kimchi with juice (see note above); 4 cloves garlic, grated on a microplane grater; 2 to tablespoons gochujang (see note above); 1 four-inch-square piece kombu (sea kelp, see note above); 1 Tbsp light soy sauce; 227 grams thinly sliced pork belly or bacon (optional); 6 scallions, finely sliced, greens and whites reserved separately; 680 grams soft silken tofu, roughly broken; 1 Tbsp vegetable oil

The recipe Soondubu Jjigae (Korean Soft Tofu Stew) could satisfy your Korean craving in roughly 20 minutes. For $2.16 per serving, you get a main course that serves 4. One serving contains 495 calories, 20g of protein, and 42g of fat. It is a good option if you're following a gluten free and dairy free diet. A mixture of anchovies, very fermented kimchi, soy sauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It will be a hit at your Autumn event.

Instructions

Combine kombu and anchovies (if using) and cover with 1 quart water. Bring to a simmer and remove from heat.

Ingredients you will need

Anchovies

Kombu

Water

Let stand 5 minutes, then strain. Discard solids and reserve broth. Meanwhile, drain kimchi in a fine mesh strainer set over a small bowl, squeezing to remove as much liquid as possible. Roughly chop kimchi and reserve kimchi and juice separately.

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Kimchi

Broth

Juice

Equipment you will use

Sieve

Bowl

Heat oil in a 2 to 3 quart stone dolsot or saucepan over medium-high heat until shimmering.

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Cooking Oil

Equipment you will use

Sauce Pan

Add pork belly and cook, stirring constantly, until just cooked through, about 1 minute.

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Pork Belly

Add scallion whites, garlic, and chopped kimchi. Cook, stirring constantly, until fragrant, about 1 minute.

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Green Onions

Garlic

Kimchi

Add kimchi juice, gochujang, and soy sauce. Cook until vegetables are well-coated in even layer of sauce.

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Vegetable

Gochujang

Soy Sauce

Kimchi

Juice

Sauce

Add strained broth, kochukaru, and soft. Stir gently and heat until boiling. Season to taste with more kochukaru or soy sauce if desired.

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Soy Sauce

Broth

Remove from heat and add eggs. sprinkle with scallion greens.

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Green Onions

Egg

Serve immediately while still boiling, gently stirring eggs into the broth.

Ingredients you will need

Broth

Egg

Equipment

Sieve

Bowl

Sauce Pan

Ingredients

Servings:

118milliliters

dried anchovies (optional, see note above)4

eggs 473milliliters

very fermented kimchi with juice (see note above)4cloves

garlic, grated on a microplane grater 2

to tablespoons gochujang (see note above)1

four-inch-square piece kombu (sea kelp, see note above)1Tbsp

light soy sauce 227grams

thinly sliced pork belly or bacon (optional)6

scallions, finely sliced, greens and whites reserved separately 680grams

soft silken tofu, roughly broken 1Tbsp

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Dry Creek Vineyard Dry Chenin Blanc, Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 15 dollars per bottle.