Soondubu Jjigae (soft tofu stew) 순두부 찌개
Recipe source : Adapted from Maangchi
This hot soupy Korean stew is something different. Be careful though and handle with care because it is bubbling hot.
My family had this stew together with hot steaming rice and it so happened to be raining heavily when we were having this for dinner. I suppose it enhanced the ambiance to have this steaming hot and spicy stew on a cold rainy day!
12 dried anchovies, remove the guts
1/2 big onion
5 cloves garlic
3 dried mushrooms
100g minced pork
1 cup mixed seafood
1 stalk spring onion, cut into sections of 4 cm
2 red chillies, sliced
2 tbsp hot pepper flakes
2 tbsp cooking oil
2 cubes of soft tofu
2 tsp fish sauce
5 cups water
1 tsp salt or to taste
2 eggs , optional
Top : dried anchovies
Centre : dried mushrooms
Bottom : kelp
Prepare the stock
1. Pour 5 cups of water into a pot and add the anchovies, half a piece of big onion, dried kelp, dried mushrooms and garlic.
2. Boil over high heat for 10 minutes then reduce the heat to medium low and continue to simmer for about 20 minutes.
3. Strain the stock and set aside.
4. Remove the mushrooms and cut into small pieces.
1. Heat an earthen ware pot and add cooking oil.
2. Stir-fry the minced pork and mushrooms.
3. Add pepper flakes, keep stirring and add 2 cups of stock.
4. Add in the seafood and tofu. Break up the tofu into smaller pieces and allow to boil for a while.
5. Add fish sauce and salt and adjust taste to your preference.
6. Add in the spring onions and red chillies.
I am submitting this post to Aspiring Bakers #37 - Korean : The Feast of Hansik (November 2013)
hosted by Grace of Life Can Be Simple