When it comes to delicious Korean dishes, most people will usually point to Kimchi-jjigae (Korean kimchi stew).
However, there is another Korean soup dish, a sibling of sorts to Kimchi Jjigae, that also packs a flavoursome punch – Sundubu-jjigae, or Korean spicy tofu stew.
Sundubu-jjigae is often made with unpressed tofu, onions, mushrooms, seafood or meat. Not to mention, it is also a nutritious meal that really warms up those cold and rainy nights.
While this recipe for two to three persons features a slight twist with the use of a Chinese clay pot, you can also opt to use a normal pot as well.
Nonetheless, you will enjoy spicing up your cosy weekend with this Korean stew recipe.
Ingredients
- A handful of seafood – prawns, scallops, or mussels (you can also use chicken)
- 2 tubes tofu
- 1 egg
- ½ an onion, sliced
- A handful of mushrooms, sliced
- 4-5 bulbs garlic, chopped
- ½ a cup kimchi (optional)
- Spring onion, chopped (optional)
- 1 ½ tablespoons of gochujang
- 1 tablespoon cooking oil
- 1 tablespoon Korean chili powder
Method
- Begin by heating one tablespoon of cooking oil in your pot. Once the oil is hot enough, throw in the chopped garlic and fry until slightly fragrant.
- Next, place the seafood in, followed by the onions and mushrooms and stir for a minute.
- Then, add in some soup stock or water, and bring to a boil.
- Up next, add in the kimchi, gochujang, and chili powder and stir the mixture.
- Then, boil the pot for another five to 10 minutes until the texture suits your liking.
- Next, add in the tofu and cook for one more minute.
- Finally, crack the egg and pour it into the pot, and also add in the chopped spring onions.
- Serve while it’s hot
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Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about his food journeys, visit his blog at KYspeaks.com.