Soondubu Jjigae (Spicy Soft Tofu Stew)
Equipment
Cast Iron Tteukbaegi
Ingredients
- 2 TBS Vegetable Oil
- 1 TBS Sesame Oil
- 1/3 cup Green onion chopped
- 60 g Pork belly or shiitake mushroom for vegan, or your choice of meat
- 2 tsp Garlic minced
- 1/2 cup Onion chopped
- 2 tsp Gochugaru coarse
- 1 tsp Brown sugar
- 1 TBS Soy sauce
- 1/2 tsp Gochujang
- 1 cup Beef broth or any broth you like
- 1 package Soon tofu silken tofu / extra soft tofu (11 oz)
- 2 TBS Green onion chopped
- 1 tad Salt Taste and add to your preference, it can vary depending on the brand of the stock. If you are making your own stock, you will have to add a lot more salt
- 1 Chili pepper optional, thinly sliced
- 1 Egg optional, add when you eat
Instructions
- On LOW heat cook chopped green onions in vegetable and sesame oil for 2 min. Let the aroma of the green onions come out.
- Add meat (or mushroom for vegan) and cook for 2 min.
- Add onion and garlic and cook for 1 min.
- Add gochugaru, brown sugar and cook for a minute or two. So far everything should be on low heat.
- Add soy sauce and gochujang and cook for 1 min.
- Add beef broth (or veg. broth for vegan). Do not add more than 1 cup per 11 oz tofu. If you want, you can always add a little bit more but if you put too much from the beginning, it’s over.
- Close the lid and bring to boil on high heat.
- Add soon tofu. Do not break up too much.
- Boil on med-high heat with a lid on for a few min.
- Add chopped green onion and sliced chill peppers just before eating. Fresh green onion at the end is actually important for a good flavor. Chili pepper is optional but it’s really good.
- Add an egg just before eating. (Egg is optional. Add only if you like it.)
- Enjoy!
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