Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon anchovy paste
- 4 cups chicken or vegetable broth
- 1 cup water
- 1 package (14 ounces) soft tofu, cut into small cubes
- 1/2 cup chopped kimchi
- 1/4 cup chopped scallions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
3. Add the gochugaru and anchovy paste and stir to combine.
4. Pour in the chicken or vegetable broth and water and bring to a boil.
5. Reduce the heat to medium-low and add the cubed tofu and chopped kimchi.
6. Simmer for 10-15 minutes, until the tofu is heated through and the flavors have melded together.
7. Stir in the chopped scallions, soy sauce, and sesame oil.
8. Season with salt and pepper to taste.
9. Serve hot with rice.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 190
Total fat: 12g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 1090mg
Total carbohydrates: 11g
Dietary fiber: 2g
Sugar: 4g
Protein: 12g
Substitutions for ingredients:
- Vegetable oil can be substituted with canola oil or olive oil.
- Chicken or vegetable broth can be substituted with beef broth or mushroom broth.
- Soft tofu can be substituted with firm tofu or extra-firm tofu.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
- Scallions can be substituted with chives or green onions.
Variations:
- Add sliced mushrooms for extra umami flavor.
- Use seafood broth instead of chicken or vegetable broth for a seafood twist.
- Add cooked shrimp or clams for a protein boost.
- Use gochujang (Korean red pepper paste) instead of gochugaru for a thicker, spicier broth.
Tips and tricks:
- Be careful not to break up the tofu cubes when stirring the soup.
- Adjust the amount of gochugaru and anchovy paste to your desired level of spiciness and saltiness.
- Serve with a side of kimchi and rice for a traditional Korean meal.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve soup in individual bowls with a sprinkle of chopped scallions on top.
- Garnish with a drizzle of sesame oil and a sprinkle of gochugaru for extra flavor and color.
Garnishes:
- Chopped scallions
- Sesame oil
- Gochugaru
Pairings:
- Steamed rice
- Korean-style pickled vegetables
- Grilled meats or seafood
Suggested side dishes:
- Kimchi
- Steamed vegetables
- Korean-style pancakes (jeon)
Troubleshooting advice:
- If the soup is too spicy, add more broth or water to dilute the heat.
- If the soup is too salty, add more water or tofu to balance the flavors.
Food safety advice:
- Make sure to cook the soup to a temperature of at least 165°F to ensure that it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Sundubu jjigae is a popular Korean stew made with soft tofu and a spicy broth.
- Anchovy paste is a common ingredient in Korean cooking, used to add depth of flavor to soups and stews.
Flavor profiles:
- Spicy, salty, umami
Serving suggestions:
- Serve hot with rice and a side of kimchi for a traditional Korean meal.
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Region: Korean