Addictive taste, Korean spicy soft tofu stew : Sundubu-jjigae

Addictive taste, Korean spicy tofu stew : Sundubu-jjigae

When I studied abroad for a year in Japan, I was quite surprised to see that Korean sundubu-jjigae is popular among Japanese.

I was even surprised to see a Korean restaurant in an area where companies are concentrated and many people eat sundubu-jjigae for lunch.

Koreans tend to eat stew(jjigae), stir-fried meat for lunch, and eat grilled meat and fish dishes as main dish for dinner

What Koreans commonly eat for lunch is kimchi-jjigae (kimchi stew).

Other stews (jjigae), of course, are loved by Koreans, but kimchi-jjigae (kimchi stew) is overwhelming.

What was surprising in Japan was that sundubu-jjigae, which was not considered a representative stew for Koreans, was popular.

In Koreatown in the U.S, it can be found and very easily and seems to suit foreigner's tastes.

I guess they like it due to spicy and delicious soup.

Definition : What is sundubu-jjigae?

It is Korean stew dish made with sundubu (soft tofu), vegetables, seafood or meet, spices.

Sundubu (soft tofu) is a type of tofu, and the difference between regular tofu is not hard and very soft and brittle.

The main ingredients are sundubu (soft tofu), eggs, Korean chili powder (gochugaru) and the sub ingredients are seafood or meet.

It is a very difficult food to make at home with restaurants quality, most of restaurant use lots of MSG.

There is sundubu-jjigae that is not spicy enough to enjoy the original taste of savory tofu.

Variation

Yeul-ramen sundubu-jjiage : 

It is a popular dish on the internet from the end of 2020, is cooked with sundubu in a very spicy ramen called Yeul-ramen. 

Cook with half of Seul-ramen and half of sundubu, add less water than regular ramen, then add some pepper. 

There are many Koreans who can't eat Yeul-ramen because it is too hot. 

However, if it is cooked with sundubu, the spicy taste is neutralized and it make ramen delicious.

Recipe

• Prep time. 5 minutes
• Cook time : 25 minutes
• Total time : 30 minutes
• Servings : 2

Ingredients

1 Tbs = 15ml

• ½ pack of soft tofu
• ½ medium size onion, cut into 1-inch cubes
• 50g(1.7 ounces) scallions (green onion), thinly sliced
• ¼ medium size zucchini, cut into 1-inch cubes
• 4 shrimp (or you can add crab, clam, beef, pork)
• 1 chili pepper
• 2 Tbs oil
• 3 Tbs Korean chili powder (Gochugaru)
• 2 Tbs Ganjang (soybean sauce)
• A little bit of black pepper
• 2 Tbs minced garlic
• ⅔ Tbs sugar
• 1 Tbs anchovy sauce (or any fish sauce or salt)
• 1 Tbs Oyster sauce
• 1 egg
• 300ml water

Instructions

Step 1. Cut onion, zucchini, into 1-inch cubes and slice scallion (green onion) thinly. Wash shrimp. (or wash crab, remove sediment inside clam, cut beef or port into cubes)

Step 2. Put gochugaru (red chili pepper), minced garlic, scallion (green onion) and oil into a small size pot, and place it over medium heat. Sir-fry it for 2~4 minutes and it is very important to stir-fry gochugaru (Korean chili powder) without burning it. If you add beef or pork, add it into pot,

Step 3. Pour water into pot and add onion, zucchini, shrimp (or clam, crab) and boil it over high heat for 5 minutes. Add ganjang (soybean pepper), sugar, anchovy sauce, oyster sauce.

Step 4. Add soft tofu in big chunks and black pepper, and cook for additional 3 minutes. Add egg and do not stir. You can only use the yolk, but if you want to use the white as well, add egg and stir gently in  only the white part after 5 seconds without touching the yolk. Serve it with rice while it is still boiling hot.

Source : Namuwiki