Hi, I am Jane. Today, we’re going to make soondubu jjigae (korean soft tofu stew) for 2 recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Soondubu Jjigae (Korean Soft Tofu Stew) for 2 Recipe
Soondubu Jjigae (Korean Soft Tofu Stew) for 2 is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Soondubu Jjigae (Korean Soft Tofu Stew) for 2 is something which I’ve loved my entire life. They’re nice and they look fantastic.
To bewith this particular recipe, we must prepare a few ingredients. You can cook soondubu jjigae (korean soft tofu stew) for 2 using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Soondubu Jjigae (Korean Soft Tofu Stew) for 2:
- Take 1/2 a small onion, chopped
- Make ready 2 cloves garlic, minced
- Prepare 2 teaspoons gochugaru (Korean chili flakes) or 1 teaspoon crushed red chili flakes to start
- Get 1/2 teaspoon sugar
- Get 1/4 pound belly or shoulder, cut into small strips (about 1.5 inch x.5 inch)
- Prepare 2 cups unsalted stock (chicken, , beef or seafood are all fine) or water if you don’t have stock
- Take 1 Tablespoon fish sauce
- Make ready 1 pound soft tofu
- Take 1-2 eggs
- Make ready 1 small green onion, chopped
- Take optional: 1 chopped fresh chili
- Prepare optional: 1 teaspoon saewoo jut (Korean brined microshrimp)
Steps to make Soondubu Jjigae (Korean Soft Tofu Stew) for 2:
- Put all ingredients except soft tofu, egg and green onion in a pot and bring to vigorous boil over medium high heat. Continue to let it boil for another 3 to 4 minutes.
- Loosely cble the tofu and distribute evenly over boiling stew mixture, cover partially, and continue to boil over medium high heat for another 3 or 4 minutes.
- Gently stir to incorporate all ingredients and adjust seasoning if needed. At this point, you can just add kosher salt for added salt element. You may want to ratchet up the heat with more chili flakes, too.
- Bring the stew up to a vigorous boil again for 2 or 3 minutes.
- Remove from heat, crack raw egg(s) into center, sprinkle green onions top, and serve with steamed rice on the side. Don’t forget to spoon some of the boiling hot stew broth (enough to cover) over the top of the raw egg and leave it undisturbed for 3 to 4 minutes to cook the whites through.
- Enjoy with a bowl of steamed rice and kimchi, too, if you’ve got it! :) My kimchi recipe: https://cookpad.com/us/recipes/1567994-kimchi-easier-than-you-think
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