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Introduction
Soondubu Jjigae, which translates to 'soft tofu stew,' has been a beloved staple in Korean cuisine for centuries. Originating in the coastal regions of Korea, this dish traditionally incorporated fresh seafood caught daily. Over time, it evolved to include various proteins and vegetarian options, making it a versatile comfort food. The stew gained international popularity in the 1990s when Korean immigrants brought the recipe to the United States, particularly to Los Angeles' Koreatown. Today, Soondubu Jjigae is not only a go-to meal for those seeking warmth on a cold day but also a nutritious option for health-conscious diners. The combination of protein-rich tofu, vitamin-packed vegetables, and the immune-boosting properties of garlic and gochugaru (Korean red pepper flakes) makes this stew a powerhouse of nutrition.
Ingredients
• 1 pound (450g) silken tofu, drained
• 4 cups (960ml) low-sodium chicken or vegetable broth
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 medium onion, thinly sliced
• 1 cup (100g) sliced shiitake mushrooms
• 1 small zucchini, cut into half-moons
• 2 green onions, thinly sliced
• 1 egg (optional)
• 1/4 pound (115g) ground pork or beef (optional)
• 1 tablespoon vegetable oil for cooking
• Salt to taste
Step 1:
Heat vegetable oil in a large pot or ttukbaegi over medium heat. If using meat, add ground pork or beef and cook until browned, about 5 minutes.
Step 2:
Add minced garlic, ginger, and sliced onions. Sauté until onions are translucent, about 3 minutes.
Step 3:
Stir in gochugaru, gochujang, soy sauce, and sesame oil. Cook for 1 minute until fragrant.
Step 4:
Pour in the broth and bring to a boil. Reduce heat and simmer for 5 minutes.
Step 5:
Add sliced shiitake mushrooms and zucchini. Simmer for 3 minutes.
Step 6:
Gently add the silken tofu in large chunks. Simmer for 5 minutes, being careful not to break up the tofu too much.
Step 7:
If using an egg, crack it into the stew and let it poach for 1-2 minutes.
Step 8:
Taste and adjust seasoning with salt if needed. Garnish with sliced green onions before serving.
Q: Can I make this dish less spicy?
A: Yes, you can reduce the amount of gochugaru and gochujang to suit your taste preferences.
Q: Is it necessary to use a Korean earthenware pot?
A: While traditional, it's not necessary. Any heavy-bottomed pot or deep pan will work well for this recipe.
Q: Can I make this dish ahead of time?
A: It's best served fresh, but you can prepare the broth base ahead of time and add the tofu just before serving.
• For a vegetarian version, omit the meat and use vegetable broth.
• Adjust the amount of gochugaru and gochujang to your preferred spice level.
• Silken tofu can be substituted with soft or medium tofu, but the texture will be slightly different.
• If you can't find gochugaru, you can use a mix of regular red pepper flakes and paprika.
• This dish contains soy and may contain egg. It can be made gluten-free by using tamari instead of soy sauce.
Serve hot in individual bowls. Traditionally, this stew is eaten with a bowl of steamed rice on the side.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little water if needed.
Prep all ingredients before starting to cook, as the cooking process moves quickly once started.
- Be gentle when adding and stirring the silken tofu to maintain its delicate texture.
- For a richer broth, use homemade stock instead of store-bought.
- Don't overcook the vegetables to maintain their texture and nutritional value.
For a seafood version, replace the meat with small shrimp or clams. For a vegan option, use vegetable broth and add extra mushrooms or cubed firm tofu for protein.
Serve with a side of kimchi and steamed rice. For beverages, try Korean soju or a light beer to balance the spiciness.
This hearty stew is perfect for fall and winter, but can be enjoyed year-round.
Contains soy, may contain egg. Optional ingredients include meat (pork or beef). Can be made gluten-free by using tamari instead of soy sauce.
