Ingredients with Measurements:
- 1 package of soft tofu (14 oz)
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1/2 cup of ground pork or beef (optional)
- 1/4 cup of kimchi, chopped
- 2 tbsp of gochujang (Korean red pepper paste)
- 1 tbsp of gochugaru (Korean red pepper flakes)
- 1 tbsp of soy sauce
- 1 tsp of sesame oil
- 2 cups of water or broth
- 2 green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- A medium-sized pot or a clay pot (dolsot) if available
Step-by-step instructions:
1. In a pot, sauté the sliced onions and minced garlic until fragrant.
2. Add the ground pork or beef (if using) and cook until browned.
3. Add the chopped kimchi, gochujang, gochugaru, soy sauce, and sesame oil. Stir well.
4. Pour in the water or broth and bring to a boil.
5. Reduce the heat to medium-low and add the soft tofu, gently breaking it into chunks with a spoon.
6. Simmer for 10-15 minutes until the tofu is cooked through and the stew has thickened slightly.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onions and serve hot with rice.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-low heat
Serving size:
4 servings
Nutritional information:
Calories: 170
Fat: 10g
Carbohydrates: 8g
Protein: 13g
Sodium: 700mg
Substitutions for ingredients:
- Ground pork or beef can be substituted with mushrooms or tofu for a vegetarian version.
- Kimchi can be substituted with other pickled vegetables or omitted altogether.
- Gochujang and gochugaru can be substituted with other chili pastes or flakes.
Variations:
- Seafood can be added to the stew, such as shrimp or clams.
- Vegetables such as zucchini, mushrooms, or spinach can be added for extra nutrition and flavor.
- A raw egg can be cracked into the stew and cooked until set for a richer and creamier texture.
Tips and tricks:
- Use soft tofu for a silky and creamy texture.
- Use a clay pot (dolsot) if available for a more authentic and flavorful stew.
- Adjust the spiciness level to your liking by adding more or less gochujang and gochugaru.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a side of rice and garnish with chopped green onions.
Garnishes:
Chopped green onions, sesame seeds, or sliced chili peppers.
Pairings:
Serve with rice and a side of kimchi or other pickled vegetables.
Suggested side dishes:
Steamed rice, Korean-style spinach, cucumber salad, or pickled radish.
Troubleshooting advice:
If the stew is too thick, add more water or broth to thin it out. If it's too thin, simmer for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the ground pork or beef thoroughly before adding the other ingredients.
Food history:
Soondubu jjigae is a popular Korean stew made with soft tofu and a spicy broth. It originated in the city of Busan and has become a staple dish in Korean cuisine.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with rice and other Korean side dishes for a complete meal.
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