Sunday, July 3, 2011

Sundubu Jjigae

There's a Tokyo Sundupu shop near hubby's school, and we have eaten there several times since they have a pretty decent lunch deal (sorry...the stuff's so yummy it always gets wolfed down before any pictures are taken, may be next time ^.^).

I love Korean food, and sundubu jjigae is probably one of my most favorite Korean cuisine discoveries. It is a seafood stew with silken/soft tofu and vegetables, and it is surprisingly easy to make. The Sundubu Jjigae recipe below is a combination of what I found on the internet blended with what I ate at Tokyo Sundupu.


Ingredients: (yields at least 2-3 servings)
- Pork, thinly sliced shabu shabu style, preferably with a bit of fat. You can substitute with beef (also thinly sliced with a bit of fat, sukiyaki style) or chicken, though I tried making this with beef and I have to say pork goes better with this stew.
- Fresh seafood, I like a mix of clams, shrimps, scallops, and squids.
- Silken tofu, 1 box, leave whole
- Egg, 1 per serving
- Mushrooms, like enoki and buna-shimeji
- Negi, sliced, or scallions cut into strips would be fine too.
- Optional: kimchee, as much as desired, I definitely recommend adding this!
- Optional: Fried tofu sheet, sliced into thin strips. I always put this in too!
- Optional: half an onion, other vegetables as desired.

Seasonings:
- Chicken or beef broth, 1-1.5 cups, or use 2 bouillon cubes with water
- Gochugaru (Korean chili powder), 1-2 teaspoons. You can substitute with any other red chili or cayenne pepper powder, in that case use as much (or as little) as your taste bud can endure :P
- Salt, to taste. You can also use miso, and if you do, go light on the salt because miso can be quite salty already.

Steps:
- In a clay pot, bring broth to a boil, add gochugaru and season with salt to taste.
- Add other vegetables if use, then silken tofu, then mushroom.
- In a separate pot, boil some water, the seafood and pork (or beef or chicken) before adding to stew.
- When stew comes to a boil again, add kimchee and eggs and covers until eggs are almost done cooking.
- Serve with steam rice, using a ladle to carefully scoop out 1 egg for each serving.

2 comments:

Anonymous said...

D, must stop reading your food posts at 11PM EST....making my stomach growl. this recipe looks so delish and sounds spicy! about how much pork and seafood do u add (about 1/4 lb each?)?

thanks!

d

D. said...

Hi d.,

Yes this recipe can definitely be very spicy, but you can always use the medium spicy chili powder (or less of the spicier kind) to lower the fire factor :)

I'm not very precise in how much of meat or seafood I put in, just enough for 2-3 servings, but I guess 1/4 lb. sounds about right. You should just add as much as you want ^.^

D.

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