Asian > Korean > Korean Stews

Soondubu-jjigae Recipe

Ingredients with Measurements:
- 1 package of soft tofu (14 oz)
- 1/2 cup of ground pork
- 1/4 cup of chopped kimchi
- 1/4 cup of chopped onion
- 2 cloves of minced garlic
- 2 cups of anchovy broth or water
- 1 tbsp of gochugaru (Korean red pepper flakes)
- 1 tbsp of gochujang (Korean chili paste)
- 1 tbsp of soy sauce
- 1 tbsp of sesame oil
- 1 egg
- 2 stalks of chopped green onion
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:
1. Heat a pot over medium-high heat and add the ground pork. Cook until browned, then add the onion and garlic. Cook until the onion is translucent.
2. Add the kimchi, gochugaru, and gochujang. Stir well and cook for 1-2 minutes.
3. Pour in the anchovy broth or water and bring to a boil.
4. Reduce the heat to medium and add the tofu. Break it into small pieces with a spoon.
5. Add the soy sauce and sesame oil. Stir gently to combine.
6. Crack the egg into the pot and let it cook for 2-3 minutes.
7. Garnish with chopped green onion and serve hot.


- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for browning the pork
- Medium heat for cooking the soup
Serving size:
- 2-3 servings

Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 8g
- Protein: 23g

Substitutions for ingredients:
- Ground beef or chicken can be used instead of pork
- Firm tofu can be used instead of soft tofu
- Chicken broth or vegetable broth can be used instead of anchovy broth

Variations:
- Seafood can be added to the soup, such as shrimp or clams
- Mushrooms can be added for a vegetarian version
- Rice cakes can be added for a heartier soup

Tips and tricks:
- Use a non-stick pot to prevent the tofu from sticking
- Adjust the amount of gochugaru and gochujang to your desired level of spiciness
- Serve with a side of rice for a complete meal

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days

Reheating instructions:
- Reheat in a pot over medium heat until hot

Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped green onion on top

Garnishes:
- Chopped green onion

Pairings:
- Steamed rice
- Korean side dishes, such as kimchi or pickled vegetables

Suggested side dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
- Korean-style spinach salad

Troubleshooting advice:
- If the soup is too thick, add more broth or water
- If the soup is too thin, add more tofu or reduce the amount of broth or water

Food safety advice:
- Make sure to cook the pork thoroughly before adding the other ingredients
- Use pasteurized eggs to reduce the risk of foodborne illness

Food history:
- Soondubu-jjigae is a popular Korean soup made with soft tofu and a spicy broth. It is often served as a comfort food and is believed to have originated in the city of Busan.

Flavor profiles:
- Spicy, savory, and slightly sweet

Serving suggestions:
- Serve hot as a main dish for lunch or dinner

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Region: Korean

Taste: Spicy, Savory, Umami, Tangy, Rich