Ingredients with Measurements:
- 1 block of soft tofu (14 oz)
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1/2 zucchini, sliced
- 4-5 shiitake mushrooms, sliced
- 1/4 cup of beef or pork, sliced (optional)
- 2 cups of anchovy-kelp broth or water
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- Salt and pepper to taste
- 1 egg (optional)
- 2 green onions, chopped
- 1 tablespoon of toasted sesame seeds
Special equipment needed:
- A medium-sized pot
- A ladle
Step-by-step instructions:
1. In a medium-sized pot, add the anchovy-kelp broth or water and bring it to a boil.
2. Add the sliced onion, minced garlic, and sliced zucchini to the pot and let it cook for 2-3 minutes.
3. Add the sliced shiitake mushrooms and beef or pork (if using) to the pot and let it cook for another 2-3 minutes.
4. Add the gochugaru, soy sauce, and sesame oil to the pot and mix well.
5. Cut the soft tofu into small cubes and add it to the pot. Gently stir the tofu into the broth.
6. Let the stew simmer for 5-7 minutes until the tofu is cooked through.
7. Crack an egg into the pot (if using) and let it cook for 2-3 minutes.
8. Season the stew with salt and pepper to taste.
9. Garnish the stew with chopped green onions and toasted sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 5g
Protein: 10g
Substitutions for ingredients:
- You can use vegetable broth instead of anchovy-kelp broth.
- You can use any type of protein you prefer, such as chicken or tofu.
Variations:
- You can add other vegetables such as carrots, spinach, or bean sprouts.
- You can add seafood such as shrimp or clams.
Tips and tricks:
- Use soft tofu for a creamy texture.
- Be careful not to break the tofu when stirring.
- Adjust the amount of gochugaru according to your spice preference.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls and garnish with chopped green onions and toasted sesame seeds.
Garnishes:
Chopped green onions and toasted sesame seeds.
Pairings:
Serve the stew with a bowl of rice and kimchi.
Suggested side dishes:
Kimchi, pickled vegetables, or steamed vegetables.
Troubleshooting advice:
- If the stew is too spicy, add more broth or water to dilute the spice.
- If the tofu breaks apart, use a gentle hand when stirring.
Food safety advice:
Make sure to cook the stew until the tofu is cooked through and the meat is fully cooked.
Food history:
Sundubu jjigae is a popular Korean stew made with soft tofu. It is believed to have originated in the city of Busan, South Korea.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the stew hot with a bowl of rice and kimchi.
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Region: Korean