Sundubu jjigae

sundubu_jjigae

Korean Sundubu jjigae, also known as soft tofu stew, is a popular Korean dish that is enjoyed by many for its rich flavor and comforting warmth. This dish can include a variety of ingredients, such as seafood, meat, vegetables, and of course, soft tofu. The dish is typically spicy, although the level of heat can be adjusted to your taste.

The origins of Sundubu jjigae can be traced back to the Joseon period in Korea, where tofu was introduced to the royal court. The recipe has since evolved and become a staple in Korean cuisine, and is commonly served in Korean restaurants around the world.

Sundubu jjigae is often prepared as a communal meal, with a pot of bubbling stew served in the center of the table for everyone to help themselves. It is a perfect meal to share with family and friends, and can be enjoyed any time of the year.

The key ingredient in Sundubu jjigae is, of course, soft tofu. This type of tofu is made using less coagulant, resulting in a silken texture that is perfect for stews and soups. It is important to use soft tofu in this recipe to achieve the desired texture and creaminess.

The broth for the stew is typically made with dried anchovies, kelp, and dried shrimp, which are boiled together to create a flavorful base. Other ingredients, such as garlic and chili powder, are added to enhance the flavor of the broth.

To make the stew, the broth is heated up with a variety of ingredients, such as onion, zucchini, pork or beef, mushrooms, and of course, soft tofu. The broth is then seasoned with Korean chili flakes and soy sauce, giving the stew its signature spiciness and depth of flavor.

One of the best things about Sundubu jjigae is that it can be customized to suit your personal preferences. If you prefer a milder flavor, you can reduce the amount of chili flakes used, or even leave them out altogether. You can also add your favorite ingredients to the stew, such as clams, shrimp, or even kimchi.

When serving Sundubu jjigae, it is typically accompanied by a bowl of steamed rice and a variety of side dishes, such as pickled vegetables and kimchi. This adds an extra layer of flavor and texture to the meal, making it a true feast for the senses.

In conclusion, Sundubu jjigae is a delicious and comforting Korean stew that is perfect for sharing with family and friends. Its rich flavor, spiciness, and silky texture make it a popular dish in Korean cuisine, and it can be easily customized to suit your personal taste. So next time you’re looking for a comforting and satisfying meal, why not give this Korean classic a try?

Korean Sundubu jjigae Recipe:

Ingredients:

  • 1 package (14 oz) of soft tofu, cut into small squares
  • 6-8 medium-sized shrimp, peeled and deveined
  • 1 small onion, sliced
  • 2-3 cloves of garlic, minced
  • 1/2 zucchini, sliced
  • 1/2 sweet potato, cubed
  • 2 green onions, sliced diagonally
  • 1 tbsp Korean chili paste (gochujang)
  • 1/2 tbsp red chili flakes (gochugaru)
  • 1 tsp anchovy paste (optional)
  • 2-3 cups of seafood or vegetable broth
  • salt and pepper to taste
  • 1 tbsp vegetable oil
  • cooked rice for serving

Directions:

  1. Heat the oil in a medium-sized pot or a Korean stone pot.
  2. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
  3. Add the zucchini and sweet potato, and stir-fry for 5-6 minutes until they are slightly browned.
  4. Add the chili paste, chili flakes, and anchovy paste (if using), and stir-fry for 1-2 minutes.
  5. Add the broth and bring it to a boil.
  6. Add the tofu and shrimp, and let them cook for 3-4 minutes.
  7. Add the green onions and simmer for 2-3 more minutes.
  8. Season with salt and pepper to taste.
  9. Serve hot with rice on the side.

Note: You can also add other ingredients, such as clams, mussels, mushrooms, or beef, depending on your preference.