Soondubu Jjigae (Korean Soft Tofu Stew) for 2. This warming and comforting jjigae (Korean stew) is made with extra soft tofu (soondubu), thinly sliced meat, kimchi and anchovy broth. If you start with vegan kimchi, you can even make the stew vegan. Soondubu jjigae is often served with a raw egg to be cracked in to the boiling hot stew at the.

Soft Tofu and Kimchi Stew from Itaewon Class (Spicy Pork Stir Fry) Cooked in a clay pot, this Korean soft tofu stew is a filling one-pot meal with ground beef, green onions, egg, and a hint of spice. Scoop tofu into the pot using a spoon. You can cook Soondubu Jjigae (Korean Soft Tofu Stew) for 2 using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Soondubu Jjigae (Korean Soft Tofu Stew) for 2

Prepare 1/2 of a small onion, chopped.
Prepare 2 cloves of garlic, minced.
Prepare 2 teaspoons of gochugaru (Korean chili flakes) or 1 teaspoon crushed red chili flakes to start.
It's 1/2 teaspoon of sugar.
It's 1/4 pound of pork belly or shoulder, cut into small strips (about 1.5 inch x.5 inch).
You need 2 cups of unsalted stock (chicken, pork, beef or seafood are all fine) or water if you don't have stock.
It's 1 Tablespoon of fish sauce.
Prepare 1 pound of soft tofu.
Prepare 1-2 of eggs.
You need 1 of small green onion, chopped.
You need of optional: 1 chopped fresh chili.
Prepare of optional: 1 teaspoon saewoo jut (Korean brined microshrimp).

Soondubu Jigae, or soft tofu stew, is a very popular spicy Korean stew. Soondubu is loaded with pork, kimchi, silken tofu, and topped with a cracked egg. Loaded with pork, kimchi, plenty of silken tofu, and finished off with an egg cracked on top, it's a delicious meal that's surprisingly easy to make. Take your taste buds to Korea with sundubu jjigae, a delightfully spicy and rich soft tofu stew that will bring you comfort in every bowl!

Soondubu Jjigae (Korean Soft Tofu Stew) for 2 step by step

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 crumble 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.

My husband and I are big fans of Korean cuisine, and one of our favorite dishes is sundubu jjigae. It's a Korean soft tofu stew that's a bit spicy in the most delightful. Second the tubes of tofu can be purchased at any Korean market but square extra soft tofu works also, you would just cut it up before placing it in the stew. Lastly, cooking time may vary but should take no longer than an hour. Warm and spicy Korean soft tofu stew.