Korean > Korean Stews

Spicy Sundubu Jjigae Recipe

Ingredients with Measurements:
- 1 block of soft tofu (sundubu)
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1/2 cup of kimchi, chopped
- 1/4 cup of gochujang (Korean chili paste)
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 2 cups of water or chicken broth
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 green onion, chopped
- 1 red chili pepper, sliced
- 1 egg (optional)

Special equipment needed:
- A medium-sized pot
- A ladle
- A wooden spoon

Step-by-step instructions:

1. Heat the vegetable oil in a pot over medium heat.
2. Add the sliced onion and minced garlic to the pot and sauté for 2-3 minutes until fragrant.
3. Add the chopped kimchi and gochujang to the pot and stir for another 2-3 minutes.
4. Pour in the water or chicken broth and bring it to a boil.
5. Add the salt and black pepper to the pot and stir well.
6. Gently add the soft tofu to the pot and let it simmer for 5-7 minutes.
7. Crack an egg into the pot and let it cook for 2-3 minutes (optional).
8. Garnish with chopped green onion and sliced red chili pepper.
9. Serve hot with rice.


Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
2-3 servings

Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 2g
Cholesterol: 70mg
Sodium: 1200mg
Total carbohydrates: 23g
Dietary fiber: 4g
Sugar: 7g
Protein: 15g

Substitutions for ingredients:
- Chicken or beef can be used instead of tofu.
- Shrimp or clams can be added for seafood lovers.
- Chicken broth can be substituted with vegetable broth.

Variations:
- Add mushrooms or zucchini for extra vegetables.
- Use pork belly instead of tofu for a meatier version.
- Add a spoonful of miso paste for a deeper flavor.

Tips and tricks:
- Use soft tofu for a creamier texture.
- Adjust the amount of gochujang according to your spice preference.
- Crack the egg into a small bowl before adding it to the pot to avoid breaking the yolk.

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

Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
- Serve the soup in a traditional Korean earthenware pot (ttukbaegi) for an authentic touch.
- Garnish with sesame seeds or chopped cilantro.

Garnishes:
- Chopped green onion
- Sliced red chili pepper
- Sesame seeds
- Chopped cilantro

Pairings:
- Steamed rice
- Korean side dishes (banchan)

Suggested side dishes:
- Kimchi
- Steamed vegetables
- Pickled radish

Troubleshooting advice:
- If the soup is too spicy, add more water or chicken broth to dilute the heat.
- If the soup is too bland, add more salt or soy sauce to taste.

Food safety advice:
- Make sure to cook the soup thoroughly before serving.
- Store leftovers in the refrigerator promptly.

Food history:
- Sundubu jjigae is a popular Korean stew made with soft tofu and a spicy broth. It is often served with rice and side dishes.

Flavor profiles:
- Spicy, savory, and slightly sour.

Serving suggestions:
- Serve hot with rice and 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

Taste: Spicy, Savory, Umami, Pungent