Sundubu Jjigae - Korean Soft Tofu Stew
Today, we're diving into the heart and soul of Korean comfort food with a recipe that's close to my heart – Sundubu Jjigae. This spicy and hearty soft tofu stew is like a warm hug for your taste buds, and trust me, once you try it, you'll be hooked! So, let's whip this delectable dish.
Ingredients
- Vegetable oil to sauce garlic & onion
- Diced onion
- Minced garlic
- 1 tbsp gochugaru Korean chili powder
- 1 tbsp gochujang paste
- 2 tbsp soy sauce
- 1 tsp sugar
- 2 cups soup stock
- Kimchi
- Zucchini
- Enoki mushrooms
- Shrimp
- Soft tofu
- Egg
- Sesame oil for garnishing
- Green onion for garnishing
- Ground black pepper for garnishing
Instructions
- Saute onion and minced garlic.
- Add go gochugaru (Korean chili powder), gochujang paste, soy sauce, and sugar. Stir for a few minutes.
- Add stock and cook until boil.
- Add kimchi, zucchini, mushrooms, shrimp, tofu and cook for 3-5 minutes.
- Season to taste. Drop an egg and cover it with a lid. Poach it to your liking.
- Garnish with green onion, black pepper, and sesame oil if desired.