Soft Tofu Soup Soondubu Jjigae Recipes

KOREAN SEAFOOD TOFU SOUP (SOONDUBU JJIGAE)

Korean Seafood Tofu Soup (Soondubu Jjigae) image

This is a recipe for a soft tofu soup that has become a favorite. I make this authentic recipe a lot at home and my friends have asked for the recipe. Eat with rice. Hope you like it!

Provided by smy

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 1h9m

Yield 4

Number Of Ingredients 20

Ingredients

6 cups chicken broth
4 (1 inch) pieces kelp
6 dried anchovies
6 ounces sliced pork belly
2 tablespoons Korean red pepper flakes (gochugaru)
1 zucchini, cubed
½ cup chopped onion
½ cup kimchi
2 serrano chile peppers, chopped
1 tablespoon minced fresh ginger root
1 tablespoon fish sauce
1 teaspoon white sugar
2 (12 ounce) packages extra-soft tofu
10 shrimp, peeled
5 mussels
5 clams
½ cup sliced button mushrooms
1 tablespoon minced garlic
4 eggs
2 tablespoons chopped green onion, or to taste

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.

Nutrition Facts : Calories 375.1 calories, Carbohydrate 17.5 g, Cholesterol 266.1 mg, Fat 19.5 g, Fiber 3 g, Protein 35 g, SaturatedFat 4.7 g, Sodium 2606.1 mg, Sugar 6.6 g

KOREAN SOFT TOFU STEW (SOON DU BU JIGAE)

Korean Soft Tofu Stew (Soon Du Bu Jigae) image

This is an easy and authentic version of Korean tofu stew. I used to eat this every day at a very popular restaurant. I befriended a woman who worked there and she gave me the recipe. It's very versatile. Small pieces of meat or seafood can be added. It's thick and great in the winter and can be made very mild or very spicy. I've seen some recipes on the internet for this dish that are the American version. They may be good too but this one is authentic.

Provided by susi EM

Categories Soups, Stews and Chili Recipes Stews Beef

Time 20m

Yield 2

Number Of Ingredients 10

Ingredients

1 teaspoon vegetable oil
1 teaspoon Korean chile powder
2 tablespoons ground beef
1 tablespoon Korean soy bean paste (doenjang)
1 cup water
salt and pepper to taste
1 (12 ounce) package Korean soon tofu or soft tofu, drained and sliced
1 egg
1 teaspoon sesame seeds
1 green onion, chopped

Steps:

Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. Pour in the water and bring to a boil. Season with salt and pepper. Gently drop tofu into the soup and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and green onion.

Nutrition Facts : Calories 242 calories, Carbohydrate 7 g, Cholesterol 99.4 mg, Fat 16.5 g, Fiber 2.3 g, Protein 20 g, SaturatedFat 3.2 g, Sodium 415.1 mg, Sugar 1.1 g

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