Soondubu Jjigae (Uncurdled Soft Tofu Stew)

순두부찌개

Soondubu Jjigae (Uncurdled Soft Tofu Stew)
Rating:
Your rating: None Average: 4.7 (10 votes)
Author: umma
Date: 4-1-10
Servings: 4
Prep Time: 30 minutes
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Recipe Ingredients:

  • 20-24 oz of uncurdled tofu (soondubu 순두부) - substitute: soft tofu 1 box, 14 oz
  • 1 tsp of garlic
  • l/2 medium yellow onion, chopped
  • 3-4 fresh or soaked dried shiitake mushrooms (pyogo buhsut)
  • 1/2 cup of ripened kimchi, sliced
  • l/2 cup of pork sirloin, cut into small strips (optional)
  • l/2 cup of shrimp (optional)
  • 1 tbsp of red pepper flakes (gochugaru 고추가루)
  • l/2 onion chopped
  • 1 tbsp of olive oil
  • 2 tsp of clear soy sauce (gook ganjang 국간장), or regular soy sauce
  • dash of black pepper and salt
  • 1 cup of water

Recipe Steps:

  • Put a pot on high heat and add olive oil, garlic, onion, shiitake mushrooms, l tsp of gook gangjang and saute, covered for about 5 min.
  • Add kimchi, stir, add l/2 tbsp of red pepper flakes and sesame oil – add 1 cup of water and cook on medium heat for about 10 min stirring occasionally.
  • Add oysters, shrimp and the rest of the red pepper flakes - bring it to boil and simmer for 4-7 mins.
  • Taste it, add black pepper, salt, green onion, to taste.

Serving Size: 4
Preparation Time: 30 minutes

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Your rating: None Average: 4.7 (10 votes)
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