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Sundubu is uncurdled tofu, which has a high water content. The stew, jjigae, made with sundubu is enormously popular both in and outside Korea. If you’re lucky, you might have a good tofu house near you that specializes in this dish, offering several variations (seafood, meat, vegetables, combination, etc.) on the menu.
To make this stew at home, I like to use anchovy broth, which is typical, but you can simply use water if you want. You can make different variations using the same basic technique in this recipe. Whatever you do, let the soft tofu be the star of the dish and do not overcrowd it with too many other ingredients. The delicate sundubu nicely contrasts with the spicy broth and bold flavors, making a delicious stew.
Ingredients: (1-2 servings)
● 1 package (350 g) sundubu (extra soft/silken tofu)
● 60 g beef or pork (rib eye, sirloin, pork loin or pork belly)
● 7-8 pieces of seafood (shrimp, mussels, clams and/or oysters)
● 1/2 small zucchini (about 60 g)
● 1/4 small onion
● 1 scallion
● 1 tablespoon red chili pepper flakes ― adjust to taste
● 1 teaspoon sesame oil (use a little more if using more chilli pepper flakes)
● 1 teaspoon garlic
● 1 teaspoon soy sauce
● Salt to taste (about 1/2 teaspoon)
● Pinch of pepper
● 1 cup anchovy broth (or water)
● 1 egg (optional)
Cut the meat into short thin strips. Clean the seafood. Cut the zucchini into small pieces. Dice the onion and scallion.
Add the red chili pepper flakes and sesame oil to a small pot, and place it over medium heat. Stir until the pepper flakes become a bit pasty in the heating pot. (The red chili pepper flakes burn easily, so do not preheat the pot.) Add the meat, onion, garlic and soy sauce. Stir fry until the pork and onion are almost cooked, 2-3 minutes.
Pour in the broth (or water). Bring it to a boil and continue to boil for 3-4 minutes.
Add the soft tofu in big chunks along with the zucchini. Bring to a boil again. Gently stir at the bottom of the pot once or twice so the tofu does not stick to the bottom. Cook for 3-4 minutes.
Add the seafood and boil until the clams and mussels open, 2-3 minutes. Add salt and pepper to taste. Add the scallion right before turning the heat off. If desired, crack an egg into the stew right before serving while it’s still at a boil.
Visit www.koreanbapsang.com to find out how to make anchovy broth.
By Ro Hyosun
To make this stew at home, I like to use anchovy broth, which is typical, but you can simply use water if you want. You can make different variations using the same basic technique in this recipe. Whatever you do, let the soft tofu be the star of the dish and do not overcrowd it with too many other ingredients. The delicate sundubu nicely contrasts with the spicy broth and bold flavors, making a delicious stew.
Ingredients: (1-2 servings)
● 1 package (350 g) sundubu (extra soft/silken tofu)
● 60 g beef or pork (rib eye, sirloin, pork loin or pork belly)
● 7-8 pieces of seafood (shrimp, mussels, clams and/or oysters)
● 1/2 small zucchini (about 60 g)
● 1/4 small onion
● 1 scallion
● 1 tablespoon red chili pepper flakes ― adjust to taste
● 1 teaspoon sesame oil (use a little more if using more chilli pepper flakes)
● 1 teaspoon garlic
● 1 teaspoon soy sauce
● Salt to taste (about 1/2 teaspoon)
● Pinch of pepper
● 1 cup anchovy broth (or water)
● 1 egg (optional)
Cut the meat into short thin strips. Clean the seafood. Cut the zucchini into small pieces. Dice the onion and scallion.
Add the red chili pepper flakes and sesame oil to a small pot, and place it over medium heat. Stir until the pepper flakes become a bit pasty in the heating pot. (The red chili pepper flakes burn easily, so do not preheat the pot.) Add the meat, onion, garlic and soy sauce. Stir fry until the pork and onion are almost cooked, 2-3 minutes.
Pour in the broth (or water). Bring it to a boil and continue to boil for 3-4 minutes.
Add the soft tofu in big chunks along with the zucchini. Bring to a boil again. Gently stir at the bottom of the pot once or twice so the tofu does not stick to the bottom. Cook for 3-4 minutes.
Add the seafood and boil until the clams and mussels open, 2-3 minutes. Add salt and pepper to taste. Add the scallion right before turning the heat off. If desired, crack an egg into the stew right before serving while it’s still at a boil.
Visit www.koreanbapsang.com to find out how to make anchovy broth.
By Ro Hyosun
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Articles by Korea Herald
