Soondubu Jigae - Tofu stew

 This is Seonkyoung Longests recipe.

INGREDIENTS:

2 tbsp sesame oil

2 tbsp gochugaru, Korean red pepper flakes

3 cloves garlic, chopped

1 large spring onion or 2 green onions, chopped divide white to light greens and dark greens

1/2 cup kimchi, chopped

1 1/4 cup water

1 tbsp Korean soup soy sauce or light soy sauce (light in color, not in sodium)

1 tbsp Thai fish sauce

6 oz seafood mix (Any seafood will work for this recipe or one kind) or pork belly or beef

14 oz silken tofu

1 egg

Easy and fairly loose directions from Seonkyoung Longest.

On med heat put sesame oil, gochugaru, garlic and white part of onions til translucent, add pork or beef if you’re using.

Then add your kimchi, water, soup soy sauce or soy sauce, fish sauce, bring to simmer, add your seafood if using, lightly spoon out tofu into pot and continue on medium simmer.

At 2-3 mins before ready to serve then you crack egg on the middle and simmer til the egg is to your liking. Sprinkle green onions on top.

*Another recipe.

Ingredients 2 portions

cooking oil

100g thinly sliced pork belly

1 onion, chopped into bite sized pieces

4 cloves of garlic, minced

0,5 cups kimchi, chopped into bite sized pieces

1,5 - 2 cups anchovy stock made from dried anchovies, kelp and radish

2-4 tbsp gochugaru

2 tbsp kimchi juice

2 tsp sesame oil

1 green chili, sliced on the diagonal

400-500g soondubu (soft tofu)

2 eggs

2 spring onions, finely chopped

Instructions

Heat a bit of oil in your earthenware pot (or in a dutch oven).

Add pork and stir fry for a couple of minutes. Add onion and garlic and fry until the onion is translucent and brown around the edges. Add kimchi and again stir fry for a couple of minutes until the kimchi starts to caramelise.

Add the anchovy stock and kimchi juice and boil until the pork is tender; around 10 minutes.

Mix the gochugaru with the sesame oil and add that, the green chili and the tofu to the pot.

Add the eggs and let cook for a minute or so until it starts to firm up slightly.

Add chopped spring onions and serve.

If your kimchi isn’t very sour yet also add in a tbsp or two of rice vinegar. You may also need to add some salt depending on the saltiness of your kimchi and your anchovy stock.