Kimchi Soondubu Jigae (Soft Tofu Stew)

Harini nk post menu yang tak berapa famous kat sini..tapi sgt famous kat korea. Apa menu tu??? yessss..Kimchi Soondubu Jigae

Apa tu Soondubu Jigae??

Soondubu Jigae (순두부 찌개) is  a stew made with uncurdled tofu. You can use any meat you want, and mushrooms are a good substitute if you don’t like meat. For the best results, always use fully fermented kimchi to cook with. I like to use anchovy broth as a stew base, which is typical, but you can use other broth or water.
Also, if you have some salted shrimp (saewujeot, 새우젓) leftover from making kimchi, use a little to season the stew instead of using salt. It adds a nice layer to the flavor of the stew. Keep a package or two of soondubu in the fridge, and whip up this bubbling pot of flavorful stew when you want something warm and comforting on a cold winter night.   

Wowww!!!

                          How to make it??

Ingredients

• 1 package (11 ounces) soondubu, 순두부 (extra soft/silken tofu)
• 2 ounces beef or pork (rib eye, sirloin, pork loin, or pork belly)
• 1/3 cup thinly sliced kimchi
• 1 scallion, finely chopped
• 1 teaspoon red chili pepper flakes (gochugaru)- add more for a spicier stew
• 1 teaspoon sesame oil (use a little more if using more gochugaru)
• 1 teaspoon minced garlic
• 1/2 teaspoon saewujeot, 새우젓 (salted shrimp) or salt
• pinch black pepper
• 1 cup anchovy broth* (or other broth or water)
• 2 to 3 tablespoons juice from kimchi
• 1 egg (optional)

Instructions

• 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 and the kimchi is soft, 3 - 4 minutes.

                   

• Pour in the broth (or water) and 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 right before turning the heat off. If desired, crack an egg into the stew while it’s still boiling hot.

                   

• And finishh!! Lets eat!!

NOTES

• For anchovy broth, boil about 5 or 6 medium dry anchovies and 1 3-inch square dried kelp in 2 cups of water for 10 minutes.

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