Korean Seafood Tofu Soup Soondubu Jjigae Recipes

KOREAN SEAFOOD TOFU SOUP (SOONDUBU JJIGAE)

Steps:

• Bring chicken stock, kelp, and dried anchovies to a boil in a large pot. Cover and cook over medium heat, about 10 minutes. Strain broth, discarding kelp and anchovies.
• Cook pork belly in a large pot over medium heat until browned, 3 to 5 minutes. Transfer to a small bowl; reserve drippings in the pot. Add red pepper flakes; cook and stir until sizzling, about 30 seconds. Return pork belly to the pot. Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. Cover and simmer soup until flavors combine, about 15 minutes.
• Stir tofu, shrimp, mussels, clams, mushrooms, and garlic into soup. Simmer until mussels and clams have opened, about 5 minutes.
• Break tofu gently into chunks. Ladle boiling soup into serving bowls and crack an egg into each. Garnish with green onions.

SOONDUBU JJIGAE (SOFT TOFU STEW)

Steps:

• Pour 5 cups of water into a pot and add 12 dried anchovies(heads and tails only).
• Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.
• Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.
• Set aside the stock and take out the mushrooms and chop them into small pieces.
• Heat your earthen ware (or ceramic pot, or regular pot) on the stove and put 2 tsp of olive oil.
• Chop 100 grams of beef and put it into the pot and stir it.
• Add the chopped shiitake mushroom and stir it.
• Add 2 tbs - 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute.
• *tip: 2 tbs-mild,3 tbs-medium,4 tbs-hot,5 tbs (1/4 cup)-suicidal hot !
• Pour 2 cups of the stock you made. It will be sizzling. Don't be afraid! It's just TOFU stew!
• Add 2 tbs of fish sauce.
• Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot.
• When it boils, add 2 chopped green onions.
• Crack eggs and drizzle some sesame oil before serving.

KOREAN SEAFOOD TOFU SOUP (SOONDUBU JJIGAE)

Steps:

• Bring chicken stock, kelp, and dried anchovies to a boil in a large pot. Cover and cook over medium heat, about 10 minutes. Strain broth, discarding kelp and anchovies.
• Cook pork belly in a large pot over medium heat until browned, 3 to 5 minutes. Transfer to a small bowl; reserve drippings in the pot. Add red pepper flakes; cook and stir until sizzling, about 30 seconds. Return pork belly to the pot. Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. Cover and simmer soup until flavors combine, about 15 minutes.
• Stir tofu, shrimp, mussels, clams, mushrooms, and garlic into soup. Simmer until mussels and clams have opened, about 5 minutes.
• Break tofu gently into chunks. Ladle boiling soup into serving bowls and crack an egg into each. Garnish with green onions.