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Soondubu Jjigae

Name: Soondubu Jjigae
Prep time: 10 min
Cook time: 10 min
Ingredients: 30 g Anchovies; 1 tsp Korean Chilli Powder; 1/2 tbsp Sugar; 1 tsp Minced Garlic; 1/2 tbsp Soy Bean Paste; 1 tsp Sesame Oil; 3 tbsp Korean Red Pepper Paste (Gochujang); 200 g Soft Tofu; 100 g Kimchi; 100 g Enoki Mushrooms; 100 g Pork Belly; 3 pcs Shitake Mushrooms (Sliced); 2 stalks Spring Onions (3cm length); 2 stalks Spring Onions (Chopped); 1 qty Egg; 1 litre Water

Recipe by

Trish yee

Soondubu Jjigae is one of the easiest Korean dish to make at home. All you need to do is to throw all the ingredients in the stone pot and let it simmer. It is a popular dish in Korea and the essence to making a good tofu stew is using quality soy bean paste and red pepper paste. It is definitely a comfort food to have on a rainy day.

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Prep Time 10 mins

Cook Time 10 mins

Course Side Dish

Cuisine Korean

Servings people

Calories 385 kcal

Equipment

Stone Pot

Ingredients

Korean Chilli Paste

30 g Anchovies
1 tsp Korean Chilli Powder
1/2 tbsp Sugar
1 tsp Minced Garlic
1/2 tbsp Soy Bean Paste
1 tsp Sesame Oil
3 tbsp Korean Red Pepper Paste Gochujang

Stew Ingredients

200 g Soft Tofu
100 g Kimchi
100 g Enoki Mushrooms
100 g Pork Belly
3 pcs Shitake Mushrooms Sliced
2 stalks Spring Onions 3cm length
2 stalks Spring Onions Chopped
1 qty Egg
1 litre Water

Instructions

Add all the ingredients for making the chilli paste in a mixing bowl. Mix well.
Pour 1 litre of water to the stonepot ware and bring to boil.
Add anchovies and simmer for 10 minutes. Take out the anchovies.
Add in the chilli paste.
Add in all the ingredients for the stew. Bring to boil.
Add one egg in before turning off the heat. Serve with rice.

Video

Notes

You can add any choice of your protein in the stew

Serve with short grain rice.

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Nutrition

Calories: 385kcal

Keyword soup, spicy, tofu

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