Good Soup

Picture of Soup

Prep Time 30 mins
Total Cook Time45 mins
Serves 2-3
Recipe provided by Jabari

Soondubu Jjigae 순두부 찌개
Korean Soft Tofu Stew

INGREDIENTS

  • 12 ounces Soondubu (Korean soft tofu)
  • 1.5 cups dried kelp and anchovy stock (Can be subbed for stock or bullion)
  • 1 Tablespoons vegetable oil
  • 2-3 Tablesppons gochugaru or gochujang (Korean chilli powder or chilli paste)
  • 1-2 cloves garlic, minced
  • 1/2 Tablespoon Korean fish sauce (Can be subbed with oyster sauce)
  • 1/2 Tbsp Korean soup soy sauce or regular kikkoman soy sauce
  • 2 small shiitake mushrooms
  • 1 egg (optional)
  • 1 stalk of scallion, thinnly sliced
  • Salt and black pepper to taste
  • Sesame oil
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INSTRUCTIONS

  1. Start heating the pot on the stove over medium low heat and add oil, chili powder, and garlic. Stir them well for about 1 min. Make sure not to burn the chili powder.
  2. Add the fish sauce and soy sauce then stir.
  3. Add the dried kelp and anchovy stock and boil it on medium-high heat until it starts to boil rapidly.
  4. Add the tofu and mushrooms and cook for another 2 to 3 mins. Season with salt, if required
  5. Crack egg into pot in the last minutes of cooking (1:40m for soft boiled)
  6. Top with the green onion, black pepper and sesame oil. Serve hot with rice and side dishes (banchan).
A perfect comfort meal for your sick days or when you're stressed about getting that asignment in on time. Perfectly warm, spicy and full of goodness.