Ingredients with Measurements:
- 1 pound beef (sirloin or ribeye), thinly sliced
- 1 cup kimchi, chopped
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 4 cups anchovy or beef broth
- 1 package (14 ounces) soft tofu, cut into cubes
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat a large pot over medium-high heat. Add the beef and cook until browned, about 5 minutes.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the kimchi, gochugaru, soy sauce, and sesame oil. Stir to combine and cook for 2 minutes.
4. Pour in the broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
5. Add the tofu and green onions and cook for an additional 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with rice.
30 minutes
5. Temperature: Medium-high heat for browning beef, low heat for simmering
Serving size: 4-6 servings
Nutritional information:
- Calories: 290
- Fat: 15g
- Carbohydrates: 11g
- Protein: 27g
- Sodium: 1200mg
- Sugar: 4g
Substitutions for ingredients:
- Pork or chicken can be used instead of beef.
- Vegetable broth can be used instead of anchovy or beef broth.
- Firm tofu can be used instead of soft tofu.
Variations:
- Add vegetables such as mushrooms, zucchini, or spinach.
- Use seafood such as shrimp or clams instead of beef.
- Make it spicier by adding more gochugaru or gochujang (Korean chili paste).
Tips and tricks:
- Use a non-stick pot to prevent the tofu from sticking to the bottom.
- Use a slotted spoon to remove any foam or impurities that rise to the surface while simmering.
- Adjust the seasoning to your taste by adding more or less salt and pepper.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a scoop of rice on top.
- Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Korean side dishes such as kimchi, pickled vegetables, or stir-fried spinach.
Suggested side dishes:
- Steamed rice
- Korean side dishes such as kimchi, pickled vegetables, or stir-fried spinach.
Troubleshooting advice:
- If the soup is too spicy, add more broth or water to dilute the spiciness.
- If the soup is too salty, add more water or broth to balance the seasoning.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Sundubu jjigae is a popular Korean stew made with soft tofu and various ingredients such as seafood, beef, or vegetables.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve hot with rice and Korean side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean