korean stew

This warming and comforting soondubu jjigae is made with extra soft tofu, soondubu, thinly sliced meat, kimchi and anchovy broth.  It takes less than 30 minutes to prepare this bubbling pot of stew packed with robust flavors!

Kimchi Soondubu Jjigae

(12 ounces sundubu (extra soft/silken tofu))

kimchi

pork

red chili pepper

garlic

sesame oil

water

juice

saewujeot (salted shrimp)

black pepper

scallion, finely chopped

Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat.

Stir-fry until the meat is almost cooked, 3 - 4 minutes.

Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.

Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it’s still boiling hot.

A Korean stew made with kimchi and processed meat such as spam, bacon and hot dogs

Budae Jjigae (Army Stew)

baechu (napa cabbage) kimchi

hot dogs (or sausages)

bacon (or about 3 ounces fatty pork),

tofu, sliced (about 1/2-inch thick)

onion,

mushroom caps, sliced

scallions,

red bell pepper, sliced - optional

anchovy broth (or beef

gochugaru (Korean red chili pepper

gochujang (Korean red chili pepper paste)

soup soy sauce (or salt to taste)

broth

noodles

Cut the ingredients into bite size pieces, and arrange them in a medium size shallow pot. Mix all the seasoning ingredients in a small bowl.

Add the broth, and stir in the seasoning.

Cook over medium high heat until the bacon is cooked through and the kimchi has softened. Add the optional ramyeon noodles and more broth or water if necessary. (The noodles soak up a lot of the liquid, so I briefly cook the ramyeon noodles in a separate pot of water before adding to the stew.)

a classic Korean stew made with flavor-packed, old kimchi!

Kimchi Jjigae (Kimchi Stew)

gochugaru (Korean red chili pepper flakes)

cooking oil

juice from kimchi (if available)

tofu

scallions

salt (or a little bit of soup soy sauce

Cut the kimchi into bite size pieces.

Cut the meat into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.

Heat a small to medium pot with 1 tablespoon of oil. Add the kimchi, pork, red pepper flakes and garlic and cook over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.

Add the kimchi juice and about 2 to 2.5 cups of water (or broth). Bring it to a boil, and continue cooking for 5 minutes. Then, reduce the heat to medium, and boil, covered, for about 15 minutes. You can add more water if necessary.

Drop the tofu and scallions in. Salt (or soup or regular soy sauce) and pepper to taste. (Salt is usually not necessary, unless kimchi was lightly seasoned or kimchi juice is not available.) Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.

To make kimchi jjigae with no meat, follow the same steps leaving out the pork. Add one can of tuna (chamchi) with oil when adding the kimchi juice and water and boil for 10 - 15 minutes. (You can add onion slices at this point if desired.) Follow the rest of the recipe above. (Fresh or canned salmon works well too in kimchi jjigae.)

Tuna kimchi jjigae

https://www.youtube.com/watch?v=SZr22jsLnCI

This warming and comforting Korean stew is made with extra soft tofu (soondubu), thinly sliced meat, and kimchi.  It really takes less than 30 minutes to prepare this flavor packed Korean tofu stew!

Full Recipe: 
https://www.koreanbapsang.com/kimchi-soondubu-jjigae-soft-tofu-stew-kimchi/

Anchovy Broth Recipe:
https://www.koreanbapsang.com/how-to-make-anchovy-broth-for-korean/

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#Koreanstew  #sundubujjigae #softtofu #soondubu #kimchi #순두부찌개

Video By:
Aaron Strand, Stranded Entertainment
Category
People & Blogs

Kimchi Soondubu Jjigae (순두부 찌개) - Soft tofu stew

Korean spicy stew made with gochujang and summer zucchini!

Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)

zucchini

potato

chili peppers

clam meat (fresh

Doenjang (Korean soybean paste) (or more gochujang)

water rice

Cut the zucchini and potatoes into about 1/2-inch thick bite size pieces. Roughly chop the scallion. Thinly slice the peppers.

If using meat, see note 1 below. Otherwise, add 2 cups of water to a pot along with the red chili pepper paste and soybean paste. Stir well to dissolve. Bring it to a boil.

Drop the potatoes in and bring it to a boil again. Continue to boil for a minute or two. Then add the zucchini, clam meat (unless using meat), garlic, chili peppers and scallions.

Cook until the potatoes and zucchini turn soft. Serve hot with a bowl of rice.

Now that winter is almost here, I&#039;m going to show you a hearty, delicious, meaty dish called ttukbaegi-bulgogi (뚝배기불고기) that&#039;s great for cold weather. It&#039;s a stew made with bulgogi (Korean marinated beef) cooked in a Korean earthenware pot (a ttukbaegi, also sometimes translated as a &quot;stone...

Bulgogi stew in an earthenware pot (Ttukbaegi-bulgogi: 뚝배기불고기)

(¼ cup) onion, sliced

(¼ cup) carrot,

green onion (or 2 green onions), sliced diagonally.

(about ⅓ cup) Enoki mushrooms

(about ½ cup) chrysanthemum greens

egg (optional)

worth radish sprouts (optional)

red chili pepper (optional),

hot pepper flakes

salt

Hi Maangchi! I want to make a large batch for the whole week. What's the best way to store leftovers?&hellip;

Make marinade

Combine soy sauce, garlic, sugar, honey, ground black pepper, and toasted sesame oil in a bowl. Mix it well until the sugar is dissolved. Add the beef and mix well to marinate. Cover and refrigerate.

Make broth

Place an earthenware pot (ttukbaegi) on the stove with 2 cups of water, kosher salt, and fish sauce. Bring to a boil.

Add the beef, onion, carrot, and the large green onion

When it starts boiling, add the beef, onion, carrot, and the large green onion. Let it cook without the lid for about 10 to 12 minutes over high heat. Stir it a few times and remove any foam from the surface with a spoon.

Add the noodles

Add the noodles, stirring a few times, and cook for 1 minute. Add Enoki mushrooms and radish sprouts and cook for a few minutes. Crack an egg and put it in the center of the bubbling stew. Garnish with the chrysanthemum greens and the red chili pepper. 

Serve

Remove from the heat and serve with rice, kimchi, and a few more side dishes. If you want the spicy version, put some of the spicy mixture into the stew and mix it in.

Now that winter is almost here, I&#039;m going to show you a hearty, delicious, meaty dish called ttukbaegi-bulgogi (뚝배기불고기) that&#039;s great for cold weather. It&#039;s a stew made with bulgogi (Korean marinated beef) cooked in a Korean earthenware pot (a ttukbaegi, also sometimes translated as a &quot;stone bowl&quot; in English). You might have had bulgogi cooked as BBQ on a grill at a Korean restaurant, but in ttukbaegi-bulgogi it&#039;s cooked and served in a stew in a sizzling hot traditional Korean eartheware pot. It takes a while for earthenware to heat up, but once it&#039;s heated, it keeps warm for a long time. So when you first take your ttukbaegi-bulgogi off the stove it will be sizzling and bubbling, and it&#039;ll keep warm as you eat it, all the way down to the bottom. It&#039;s not totally mandatory to have a ttukbaegi for this dish, and you can use a metal pot if you want. I use beef skirt steak in my video, but you can use pre-cut bulgogi beef for bulgogi from a Korean grocery store if it&#039;s easier for you. I also huge a wide variety of vegetables in this recipe, but don&#039;t feel like you have to use everything I use. You can use whatever vegetables you like and that are available to you, but I would recommend that you don&#039;t skip the onion. And you can also make a vegetarian version of this dish by substituting the skirt steak for King oyster mushrooms. Check out the recipe below. Happy cooking! Ingredients. For 1 serving 8 ounces beef skirt steak (or tenderloin, any tender cuts of beef), sliced thinly. 1 tablespoon soy sauce 2 garlic cloves, minced. 2 teaspoons sugar. 2 teaspoons honey. &frac14; teaspoon ground black pepper. 1 teaspoon toasted sesame oil 1 ounce starch noodles (dangmyeon), soaked in cold water 30 minutes to 1 hour. &frac12; teaspoon fish sauce &frac12; teaspoon kosher salt 1 ounce (&frac14; cup) onion, sliced. 1 ounce (&frac14; cup) carrot, cut into matchsticks. 2 ounces large green onion (or 2 green onions), sliced diagonally. 1 ounce (about ⅓ cup) Enoki mushrooms 1 ounce (about &frac12; cup) chrysanthemum greens (ssukgat), washed with the stems removed. If it&#039;s not available, replace it with spinach or some basil leaves. 1 egg (optional) &frac14; cup worth radish sprouts (optional) 1 red chili pepper (optional), sliced thinly. Spicy mixture (optional, for a spicy version): 2 teaspoons hot pepper flakes mixed with &frac12; teaspoon toasted sesame oil in a small bowl. Directions. Combine soy sauce, garlic, sugar, honey, ground black pepper, and toasted sesame oil in a bowl. Mix it well until the sugar is dissolved. Add the beef and mix well to marinate. Cover and refrigerate. Place an earthenware pot (ttukbaegi) on the stove with 2 cups of water, kosher salt, and fish sauce. Bring to a boil. When it starts boiling, add the beef, onion, carrot, and the large green onion. Let it cook without the lid for about 10 to 12 minutes over high heat. Stir it a few times and remove any foam from the surface with a spoon. Add the noodles, stirring a few times, and cook for 1 minute. Add Enoki mushrooms and radish sprouts and cook for a few minutes. Crack an egg and put it in the center of the bubbling stew. Garnish with the chrysanthemum greens and the red chili pepper. Remove from the heat and serve with rice, kimchi, and a few more side dishes. If you want the spicy version, put some of the spicy mixture into the stew and mix it in. Vegetarian version: Bulgogi mushroom stew. The recipe is almost the same as beef version but the beef is replaced with mushrooms. And in the broth, leave out he fish sauce and increase the salt to 1 teaspoon (from &frac12; teaspoon). And skip the egg!

Hi everybody! Today my doenjang (fermented soybean paste) project is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: doenjang-jjigae aka fermented soybean paste stew! Many Koreans say, &quot;I never get tired of eating kimchi...

Doenjang-jjigae (Fermented soybean paste stew)

green onions, chopped

zucchini,

green Korean chili pepper

garlic cloves,

shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup)

anchovies,

soybean paste (doenjang)

medium-firm tofu, cut into ½-inch cubes (about 1 cup)

Delicious! You have many ttukbaegi (earthenware bowls)!

Homemade Doenjang-jjigae...delicious...thank you for the recipe!

Prepare broth

Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot. Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients  Add water and cover.

Boil

Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes.

Add soybean paste and tofu

Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard.

Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.

Hi everybody! Today my doenjang (fermented soybean paste) project is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: doenjang-jjigae aka fermented soybean paste stew! Many Koreans say, &quot;I never get tired of eating kimchi, doenjang-jjigae, and rice!&quot; When a Korean mom chooses the first real meal for her baby, she chooses doenjang-jjigae (or soup made with soybean paste, doenjang-guk) with fluffy white rice. To make it go down easy she mixes the stew with the rice and feeds it to her child. Years later, when the child is grown and living far away, she makes it for them whenever they come home again, because every child has ingrained memories of mom&#039;s doenjang-jjigae. It&#039;s something they know and love and are always comforted with. When some Korean tourists travel to foreign countries, the first place they want to go is a Korean restaurant and eat doenjang-jjiage with rice. &quot;Oh, airplane food upset my stomach, I need something to feel good!&quot; And it works! One of my friends who has been living in USA for more than 3 decades stashes a small jar of doenjang into her check-in bag when she travels, because her husband can&#039;t keep eating non-Korean food for an extended period of time. She&#039;ll makes a quick doenjang-jjigae for him in their hotel kitchen. There are many types and versions of doenjang-jjigae (like the recipe I posted years ago, doenjang-jjigae geotjeori bibimbap), and this recipe I&#039;m showing you today is my standard that I&#039;ve been using for years. It&#039;s one of my favorite styles of doenjang-jjigae and is in my cookbook, too. What makes me more excited about it today is that I made it with my homemade doenjang! Most of you don&#039;t have homemade doenjang, so you can use store-bought doenjang with the same recipe. It will still be delicious, I promise! Ingredients (Serves 2-4) 1 medium potato, peeled and cut into &frac12;-inch cubes (about 1 cup) 1 medium onion, cut into &frac12;-inch pieces (about 1 cup) 1 small zucchini, cut into &frac12;-inch pieces (about 1 cup) 1 green Korean chili pepper (cheong-gochu), stemmed and chopped. 4 garlic cloves, minced. 4 large shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup) 2&frac12; cups water. 7 dried anchovies, guts removed. 5 tablespoons fermented soybean paste (doenjang) 6 ounces medium-firm tofu, cut into &frac12;-inch cubes (about 1 cup) 2 green onions, chopped. Directions. Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1&frac12;-quart (6 cups) earthenware pot or other heavy pot. Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients Add water and cover. Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes. Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard. Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.

Hello everybody! Today I&#039;m showing you the recipe for a much-requested dish: Budae-jjigae a.k.a &quot;Army Base Stew.&quot; It&#039;s a spicy, savory, Korean-American fusion dish made from an umami-rich broth, Korean hot pepper paste, flakes, kimchi, and American Spam, beans, and sausage. This dish was...

Budae-jjigae (Army Base Stew)

worth radish sprouts (or spinach, watercress, arugula)

worth tofu, sliced (Optional)

beans

12-16 sliced rice cakes (Optional)

American cheese (Optional)

green onions, cut into 1 inch pieces

kimchi,

Polish sausage, sliced

spam,

instant ramyeon

This is seriously favorite Go-To dishes when we go out for good Korean food. Thank you SO much for this&hellip;

Prepare stock

Combine the water, anchovies, mushrooms, and kelp in a large pot. Cover and cook for 25 minutes over medium high heat. Add the pork and cook for another 10 minutes. Remove the pot from the heat. Take out the anchovies, kelp and mushrooms. Slice the mushrooms into bite size pieces. Strain the mixture of the stock and the pork into a large bowl. Put the pork into a small bowl. You will get about 6 cups of stock. Stir in the salt until dissolved.

Make seasoning paste

Combine the seasoning paste ingredients - garlic, hot pepper paste, hot pepper flakes, soy sauce, sugar, and water in a bowl. Mix well.

Arrange the ingredients in a shallow pot (10 to 12 inch)

Put the cabbage, onion, green onion, pork, and the mushrooms, on the bottom of the pot. Add the kimchi, and the seasoning paste over top. Add the spam, sausage, rice cake, tofu, baked beans, and cheese. Add the ramyeon and the sweet potato starch noodles. Put radish sprouts on top and add 3 cups of stock.

Cook and serve

Cook over medium high heat. Korean style is to cook at the table with a portable burner. Friends and family will be sitting around the pot, talking and laughing, and maybe drinking. You can take a bit of cooked sausage or the meat with your chopsticks as you wait for the broth to boil and the noodles to soften. If you don't have a tabletop burner, you can cook it on the stove away from the table. When it starts boiling about 10 minutes later, stir and turn the ingredients over with tongs to cook evenly.

Hello everybody! Today I&#039;m showing you the recipe for a much-requested dish: Budae-jjigae a.k.a &quot;Army Base Stew.&quot; It&#039;s a spicy, savory, Korean-American fusion dish made from an umami-rich broth, Korean hot pepper paste, flakes, kimchi, and American Spam, beans, and sausage. This dish was invented after the Korean war (1950-1953) when the American army was stationed in the city of Uijeongbu, near Seoul. They had their own food on the base, things like canned beans, meat, Spam, ham, and sausages. This food was totally new to Koreans. Eventually these ingredients made their way into surrounding area of the base and some creative Koreans made stew from them. They boiled spam, ham, sausages, and baked beans with kimchi, garlic, and hot pepper paste and flakes, creating a Korean-style stew with American ingredients. I have to admit that the idea of this stew never appealed to me, so I never really tried it. I&#039;m not a fan of Spam, for one. And mixing all these ingredients together and boiling them didn&#039;t sound delicious at all. But over the years of running my website so many of my readers requested this dish that I reconsidered. I tried it in several different places in Korea and New York and was really surprised by how popular it was. And I see why people love it: the spicy, savory stew goes really well with the salty, soft American Spam. I eventually changed my mind about budae-jjigae because of my readers! Even though it looks like a simple dish to prepare - just put everything in the pot - I learned that it&#039;s not that simple. The anchovy-kelp stock, for one, is irreplaceable and makes it irresistible. Also, everything should be mostly cooked before you start making the stew. The pork belly, for example, should be cooked in the stock for 10 minutes so you don&#039;t have to worry if it&#039;s done or not. And a hot, bubbling stew is definitely much better than a lukewarm one. Make sure it&#039;s hot and bogeul-bogeul bubbling! Once the ramyeon noodles soften, you can start eating (or even take a few bites of sausage before)! There are a lot of ingredients to this dish, but some are optional: tofu, baked beans, rice cake, cheese, and radish sprouts. Let me know how you enjoy this recipe! Happy eating! Ingredients (Serves 4) For the stock: 2 dried shiitake mushrooms 8 large dried anchovies, heads and guts removed, in a soup strainer or tightly wrapped in a cheesecloth. Dried kelp (a 5 x 6 inch sheet) 8 cups water. 1 teaspoon kosher salt For the seasoning paste: 6 garlic cloves, minced. 1 tablespoon hot pepper paste 2 tablespoons hot pepper flakes 1 teaspoon soy sauce 1 teaspoon sugar. 2 tablespoons water. For stew: &frac12; pound pork belly (or pork shoulder), cut into bite size pieces. 2 ounces of sweet potato starch noodles, soaked in water for 30 minutes and drained. 1 cup worth cabbage, cut into bite size pieces. &frac12; of a medium onion, sliced. 2 green onions, cut into 1 inch pieces. &frac12; cup fermented kimchi, chopped. 4 ounces of Polish sausage, sliced. 4 ounces of spam, sliced thinly. &frac12; of packaged instant ramyeon. 1 cup worth radish sprouts (or spinach, watercress, arugula) &frac12; cup worth tofu, sliced (Optional) &frac14; cup canned baked beans (Optional) 12-16 sliced rice cakes (Optional) 1 slice of American cheese (Optional) Directions. Prepare stock: Combine the water, anchovies, mushrooms, and kelp in a large pot. Cover and cook for 25 minutes over medium high heat. Add the pork and cook for another 10 minutes. Remove the pot from the heat. Take out the anchovies, kelp and mushrooms. Slice the mushrooms into bite size pieces. Strain the mixture of the stock and the pork into a large bowl. Put the pork into a small bowl. You will get about 6 cups of stock. Stir in the salt until dissolved. Make seasoning paste: Combine the seasoning paste ingredients - garlic, hot pepper paste, hot pepper flakes, soy sauce, sugar, and water in a bowl. Mix well. Arrange the ingredients in a shallow pot (10 to 12 inch): Put the cabbage, onion, green onion, pork, and the mushrooms, on the bottom of the pot. Add the kimchi, and the seasoning paste over top. Add the spam, sausage, rice cake, tofu, baked beans, and cheese. Add the ramyeon and the sweet potato starch noodles. Put radish sprouts on top and add 3 cups of stock. Cook and serve: Cook over medium high heat. Korean style is to cook at the table with a portable burner. Friends and family will be sitting around the pot, talking and laughing, and maybe drinking. You can take a bit of cooked sausage or the meat with your chopsticks as you wait for the broth to boil and the noodles to soften. If you don&#039;t have a tabletop burner, you can cook it on the stove away from the table. When it starts boiling about 10 minutes later, stir and turn the ingredients over with tongs to cook evenly. Serve right after the noodles and ramyeon have softened. Transfer some cooked stew to individual bowls and serve. Add more stock as the broth boils down.

This rich and savory Budae Jjigae is loaded with spam, sausages, tofu, kimchi, and ramyeon noodles, all simmered in an umami-packed chili broth to pair with a bowl of warm rice. This comforting stew is delightfully simple to put together and makes for the perfect meal to share with your loved ones. 

Easy Budae Jjigae (Korean Army Stew)

oz (1/2 can) spam

oz (2 medium) sausage (hot dogs, bacon, pork belly,

kimchi (sliced, preferrably 2+ weeks old)

onion (sliced)

tofu (soft

rice cakes (thawed if frozen)

mushrooms

green onion (chopped, for garnish)

pack instant ramyeon noodles

cheese

chicken broth (anchovy stock, dashi, or water)

tbsp Gochugaru (Korean chili flakes) (or to taste)

garlic (minced)

tbsp Gochujang (Korean chili paste)

soy sauce

mirin (or 1/2 tbsp sugar)

Combine all sauce ingredients in a small bowl.

Assemble the spam, tofu, mushrooms, sausages, rice cakes, onion, and kimchi in a shallow pot. Add the sauce and chicken broth, cover, and bring to a boil over medium-high heat.

When the stew starts to boil, reduce the heat to medium and cook for about 5 minutes. Add the noodles and cheese, and boil for another 3-4 minutes until the noodles are cooked through.

Garnish with green onion and serve with a bowl of steamed rice. Enjoy!

This easy Dakdoritang features tender pieces of chicken, potatoes, and carrots braised in a spicy and savory chili sauce. Served over a bowl of rice, this Korean chicken stew is incredibly comforting yet so easy to make, and the best way to spice up your dinner rotation!

Easy Dakdoritang (Spicy Korean Chicken Stew)

chicken

onion

(500 grams) potatoes

(100 grams) carrot

water (anchovy stock, dashi,

green onion and chili pepper (sliced)

sesame seeds (optional,

tbsp honey (or sugar)

tsp black pepper

[Optional] Bring a large pot of water to a boil. Parboil the chicken for 2 minutes, rinse under cold water, and pat dry. This process will remove the smell, excess oil, and impurities from the chicken.

Combine all sauce ingredients in a bowl. In a large pot over medium heat, add chicken and onion and pour the sauce on top. Toss well to coat and cook for 2 minutes.

Add water and stir to combine. Cover and boil for about 15 minutes, stirring occasionally. Stir in potatoes and carrots, cover, and cook for another 10 minutes.

Remove cover, add green onion and chili pepper, and cook for an additional 5 minutes, or until the stew is thickened to your liking.

Garnish with sesame seeds and fresh green onions if you prefer, and serve over a bowl of steamed rice. Enjoy!

Sundubu-jjigae is a spicy, seasoned stew made with silky soft tofu called sundubu. Served bubbling hot at the table in its traditional earthenware bowl, it&rsquo;s impossible to resist! This seafood version is my all-time favorite sundubu.

Haemul sundubu-jjigae (Spicy soft tofu stew with seafood)

tubes soft tofu (or 22 ounces silken tofu)

shrimp

eggs

(about 1 ounce) chopped onion

oyster mushroom (or ½ cup of any mushrooms), chopped

anchovy kelp stock (or vegetable stock, or beef or chicken broth)

fish sauce (or salt

Hi maangchi It was cold and rainy day at san francisco here, so I decided to make soondubu jjigae today&hellip;

Comment by kristine on December 22, 2008

Hi maangchi It was cold and rainy day at san francisco here, so I decided to make soondubu jjigae today for dinner. It turned out yummy and I ate so much that I could not even get up. It was good for my body and soul on a rainy evening like this. Happy holidays and thank you for the video which makes it so much easier to cook korean food. btw, I am 1.5 korean generation living in SF.

Comment by Maangchi on December 19, 2008

this is the best soon du bu recipe ever. My husband made this for the first time few months ago,&hellip;

Comment by Jaime on December 19, 2008

this is the best soon du bu recipe ever. My husband made this for the first time few months ago, it was awesome!!!! I came back for making soon du bu tonight!!! thank you.

[...] the flavors were there, and even Mr. K thought it was good! Get my adapted recipe here, or go&hellip;

Comment by Foodhoe&rsquo;s Foraging &raquo; Soondubu, spicy soft tofu soup on...

[...] the flavors were there, and even Mr. K thought it was good! Get my adapted recipe here, or go to Maangchi&rsquo;s site and watch the [...]

sueet, oh, your soondubu jjigae looks awesome to me! Congratulation!

Comment by Maangchi on December 17, 2008

hey maangchi... i made the soup just now... doesn&#039;t look as good as yours... but was delicious!! http://tinypic.com/view.php?pic=1zr2ced&amp;s=4

Comment by sueet on December 16, 2008

Chi, I&#039;m glad to hear about your success! dried shrimp sounds good to me! poohbear, If you skip seafood, you&hellip;

Comment by Maangchi on December 14, 2008

Chi, I&#039;m glad to hear about your success! dried shrimp sounds good to me! poohbear, If you skip seafood, you gotta put something which makes the stew tasty such as beef, pork, or chicken, and use chicken broth. adelebidet, yeah, skip the hot pepper flakes then.

is there anything special you do for hayakeh (not spicy)? it&#039;s always been my obsession at soondubu places how good&hellip;

Comment by adelebidet on December 13, 2008

is there anything special you do for hayakeh (not spicy)? it&#039;s always been my obsession at soondubu places how good it is when it isn&#039;t even spicy (and i LOVE spicy stuff)

sorry what i meant was frozen cooked shrimp

Comment by poohbear on December 12, 2008

Sundubu-jjigae (sometimes spelled soondubu-jjigae) is a spicy, seasoned stew made with a type of silky soft tofu called sundubu. Served hot at the table in its traditional earthenware bowl, it&rsquo;s impossible to resist. I&#039;ve never met anyone who didn&#039;t like sundubu-jjigae after they tried it. All it takes is one time! If you go to a Korean sundubu-jjigae restaurant you&#039;ll be surprised at how many varieties they make. This version is my favorite. When I go to the restaurant I always choose the seafood version, and it&#039;s the one I most like to make at home, too. I&#039;ve created a sundubu-jjigae section on my website that includes all the sundubu-jjigae recipes I&#039;ve made so far. If you follow any of those recipes exactly, you will have some really delicious stew! Usually we Koreans have sundubu-jjigae in a Korean earthenware bowl, but so many of you have told me over the years that you can&#039;t get that bowl, or want to feed more people than you have bowls, so I&#039;m including a serving alternative at the end of this recipe that explains how to serve it in regular bowls. I have a funny story about Korean earthenware bowls (ttukbaegi). When I was making my first cookbook, my editor Rux and my literary agent came over to my house in New York for lunch. I made them bibimbap in Korean earthenware bowls. Rux was surprised to see me doing this, she said &quot;Oh, where can I buy those bowls?&quot; I said &quot;At a Korean grocery store! Do you want me to help you buy one?&quot; She said &quot;Sure!&quot; So we took a taxi down to Koreatown on 32nd street. She bought a lot of them, maybe 7 or 8 bowls! They were so heavy. Rux doesn&#039;t even live in New York, she lives in Vermont. I helped her take all those heavy bowls to her hotel and then she later took them all the way home to Vermont in her car. Ever since we made that cookbook she&#039;s been cooking Korean food all the time and has become better and better at it. Her whole family are big fans of Korean food now, all the way to her granddaughter, and she says she&#039;s the Maangchi of Vermont now. I chose large shrimp in my recipe but you don&#039;t have to use shrimp that big. Just use smaller shrimp or even cocktail shrimp and the broth will still be delicious. I wanted to show you a typical sundubu-jjigae table setting in the video. What you need to do is completely set the table with the side dishes and everything so that when the sundubu-jjigae is bubbling on the stove you can bring it right out to serve, directly on to the table. If you keep it boiling on the stove while you set up the table, the seafood will get tough and the sundubu-jjigae will actually boil down, which you really don&#039;t want. Enjoy the recipe! I hope you become the Maangchi of your area! : ) Ingredients (for 2 servings) &frac14; cup gochugaru (Korean hot pepper flakes) 2 teaspoons toasted sesame oil &frac14; teaspoon ground black pepper. 1 tablespoon vegetable oil. 2 garlic cloves, minced. &frac14; cup (about 1 ounce) chopped onion. 1 large king oyster mushroom (or &frac12; cup of any mushrooms), chopped. 1 large green onion (dae-pa) or 2 green onions, the white part and green part separated and chopped. 2&frac12; cups anchovy kelp stock (or vegetable stock, or beef or chicken broth) 2 tablespoons fish sauce (or salt to your taste) 2 tubes soft tofu (or 22 ounces silken tofu) 2 to 3 large deveined shrimp in the shell, rinsed. 6 fresh shucked or shucked frozen oysters, rinsed. 4 to 6 fresh mussels, cleaned and rinsed. 2 eggs Directions. Combine the hot pepper flakes, sesame oil, and black pepper in a small bowl. Mix well with a spoon until the hot pepper flakes absorb all the oil. Set aside. Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion, garlic, the chopped white part of the green onion, and mushroom. Stir with a wooden spoon until the onion and garlic are slightly brown and crispy, 2 to 3 minutes. Add the stock. Cover and cook for 5 to 6 minutes, until it&#039;s boiling vigorously. Add shrimp, oysters, and mussels. Cut the tubes of tofu in half and squeeze them into the boiling stew, and then break up the tofu a bit with a wooden spoon. If using silken tofu, scoop or squeeze from the box into the stew. Add the fish sauce (or salt to your taste), half of the hot pepper mixture, and stir a few times. Cover and cook for 5 to 6 minutes, until the seafood is fully cooked and the broth is infused with its savory flavor. 2 ways to serve: Serve in Korean earthenware bowls: Ladle the stew into 2 earthenware bowls (2&frac12; cup bowls work best) and place them on the stove top. Heat them up over high heat. Add the leftover seasoning mixture on top of the stew in each bowl. When the stews starts bubbling, crack the eggs into each bowl. Cook for another minute until vigorously boiling. Remove from the heat and sprinkle the green part of the chopped green onion over top. Serve right away while it&#039;s bubbling, with rice, kimchi, and more side dishes on the side. Serve in regular soup bowls: Add the second half of the seasoning mixture to the boiling stew in the pot and mix it in a bit. Carefully crack the eggs into the bubbling stew, and cook for 1 or 2 minutes until the eggs are slightly (or half) cooked. Remove from the heat. Gently ladle the stew into two soup bowls without disturbing the eggs. Scoop up each egg and place one in each bowl. Sprinkle the green part of the chopped green onion over top and serve right away with rice, kimchi, and more side dishes.

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