Sundubu jjigae is a soft tofu stew. You can probably tell, it’s a bit spicy this. That’s how I like it! When you see the silken tofu, do you ever wonder what that’s for? As it just falls apart? Well! It’s for things like this.
This refreshing soup has chunks of soft tofu all through, to be enjoyed over rice.
I made a non-meat version but it’s also often eaten with seafood or with pork in it.
Also made some mini kimbap as Martyn requested some!
Recipe is super basic with only one specialist ingredient.
1 pack of soft/silken tofu
1/2 cup kimchi, chopped
2 TBS of kimchi juice
1 Tbs gochugaru
1 Tbs sesame oil
3 slices of garlic mashes
500ml anchovy broth or water
2 tsp fish sauce
2 stalks of spring onion
1 egg (optional)
Heat a saucepan and add sesame oil, meat if using, kimchi, garlic and gochugaru. Fry for about 5 mins.
Add broth or water.
Add kimchi juice, and soft tofu in chunks.
Simmer for 10 mins.
Add fish sauce and adjust flavour accordingly.
When it’s finished, add chopped spring onion and the egg and take off the heat.
Serve over rice