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.

- 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.

- 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.


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?)?



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 ^.^


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