Kimchi Soondubu Jjigae (Soft Tofu Stew) #dinner #soup

This warming and ameliorating jjigae (Korean stew) is made with extra delicate tofu (soondubu), daintily cut meat, kimchi and anchovy stock. It truly takes under 30 minutes to set up this flavor pressed Korean tofu stew!

This formula consolidates kimchi and pork, an exemplary match. Don't hesitate to utilize meat, chicken, or fish and change out the pork. Mushrooms are a decent substitute on the off chance that you don't care for meat. In the event that you start with veggie lover kimchi, you can even make the stew vegetarian.

Soondubu jjigae is regularly presented with a crude egg to be broken in to the bubbling hot stew at the table. The egg adds wealth to the stew, yet you don't have to include an egg on the off chance that you would prefer not to. It's a matter of inclination.

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Ingredients

• 1 package 12 ounces sundubu (extra soft/silken tofu)
• 1/3 cup thinly sliced kimchi
• 3 ounces pork or beef
• 1 to 3 teaspoons red chili pepper flakes gochugaru- add more for a spicier stew
• 1 teaspoon minced garlic
• 1 tablespoon sesame oil use a little more if using more gochugaru
• 1 cup water or anchovy broth See note
• 2 to 3 tablespoons juice from kimchi
• 1/2 teaspoon saewujeot (salted shrimp) or salt to taste
• pinch black pepper
• 1 scallion, finely chopped
• 1 egg - optional

Instructions

1. 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.
2. Stir-fry until the meat is almost cooked, 3 - 4 minutes.
3. Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.
4. 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 just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it’s still boiling hot.

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