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Korean Soondubu Jjigae (Soft Tofu Stew)

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Korean Soondubu Jjigae (Soft Tofu Stew)

Ingredients

  • 1/2 carton of extra-silken tofu, roughly 5 ounces
  • 2 tablespoons vegetable oil or cooking fat
  • 1 ounce ribeye steak, sliced thinly across the grain
  • 1/4 to 1/2 cup of vegetables (seasonal)
  • 2 teaspoons soondubu paste, or to taste (recipe below)
  • 1 cup meat or vegetable stock
  • seafood, optional (4 clams, a handful of chopped squid, or 3 medium-sized shrimp)
  • 1 egg
  • salt to taste
  • thinly sliced green onions as a garnish
  • rice as an accompaniment
  • 2 tablespoons coarse hot pepper powder
  • 1 tablespoon soy sauce
  • 1/4 teaspoon salt
  • 1 teaspoon minced garlic
  • 1 tablespoon beef broth, fish sauce, or water
  • 2 tablespoons coarse hot pepper powder
  • 1 tablespoon soy sauce
  • 1/4 teaspoon salt
  • 1 teaspoon minced garlic
  • 1 tablespoon beef broth, fish sauce, or water
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Published 2014-09-09 13:13:51 (2 years ago).

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