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Sundubu Jjigae {Korean Silken Tofu Soup}

Sundubu Jjigae {Korean Silken Tofu Soup}

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Goood Moooorning! It’s friday, woohoo! I have been having busy days everyday and I finally got to sleep in a little bit today. But my four year old got up at 6:30 this morning and woke me up every time I almost fell back to sleep. But he sat in bed with my tablet, playing some games while I was catching up on my sleep.. Glad that worked out! Now I feel more refreshed and my eyes are not so watery from yawning every 2 minutes! I tell you, that’s a good feeling.

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Today, I’d like to share one of the most popular Korean Jjigae (soup) recipes with you, called “Sundubu Jjigae”. Sundubu means soft tofu or silken tofu is what I’ve seen in the U.S. Sundubu Jjigae is usually spicy but it’s so perfect for Koreans’ spicy appetite.

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The silken tofu in the soup is what I love about this soup.. well, duh, the name is Sundubu Jjigae! So it’s definitely the highlight of this spicy, yummy Jjigae. I added some seafood medley, Kimchi, Shiitake mushrooms, and other things as well. So the soup was more chunky and it was just perfect with a bowl of white sticky rice.

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To make Sundubu Jjigae, bring 2 cups water to boiling in large saucepan or pan and add about 1-1 1/2 cups seafood medley and 10 dried anchovy and boil for about 5-8 minutes. DO NOT DRAIN. Save the broth from the seafood. (If you have clams available, you can use about 10 clams instead of seafood medley. Adding clams is more of a traditional way.)

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Prepare vegetables; 10 shiitake muchrooms (sliced), 1/2 zucchini (half moon sliced), red chili pepper (sliced), and green chili pepper (sliced).

Chop about 1/2 cupful Kimchi.

In Korean clay pot (if you don’t have one, use a regular pot), add 1 tablespoon olive oil and 1 tablespoon Korean gochugaru (Korean red pepper flakes) and set the heat to medium high heat. Stir well using wooden spoon. Then add 1 tablespoon minced garlic and stir. Add chopped Kimchi to the pot, and stir well and cook until the kimchi starts to cook, about 3-5 minutes.

Meanwhile, pick out the dried anchovy from the seafood medley and discard.

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After draining the water from the tofu package, crumble silken tofu, not too big, but not too small, either.

Add the broth and the seafood medley to the pot. Add the silken tofu. If there’s not enough broth, add a little more (about 1 cup) and bring it to boiling. When it boils, add the prepared veggies to the pot.

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You may add some salt to your liking.

Sundubu Jjigae is perfect for this season, so try it out!

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And it’s perfect with rice.

Sundubu Jjigae
 
 

Ingredients
  • 2-3 cups water
  • 1-1½ cups seafood medley or 10 clams
  • 10 dried anchovy
  • 10 shiitake mushrooms, sliced
  • ½ zucchini, half moon sliced
  • 1 red chili pepper, sliced
  • 1 green chili pepper, sliced
  • ½ cup Kimchi, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon gochugaru (Korean red pepper flakes)
  • 1 tablespoon minced garlic
  • 1 silken tofu, drained and crumbled
  • salt to taste
  • 1 green onion, cut into 2 inch pieces

Instructions
  1. To make Sundubu Jjigae, bring 2 cups water to boiling in large saucepan or pan and add about 1-1½ cups seafood medley and 10 dried anchovy and boil for about 5-8 minutes. DO NOT DRAIN. Save the broth from the seafood. (If you have clams available, you can use about 10 clams instead of seafood medley. Adding clams is more of a traditional way.)
  2. Prepare vegetables; 10 shiitake muchrooms (sliced), ½ zucchini (half moon sliced), red chili pepper (sliced), and green chili pepper (sliced).
  3. Chop about ½ cupful Kimchi.
  4. In Korean clay pot (if you don’t have one, use a regular pot), add 1 tablespoon olive oil and 1 tablespoon Korean gochugaru (Korean red pepper flakes) and set the heat to medium high heat. Stir well using wooden spoon. Then add 1 tablespoon minced garlic and stir. Add chopped Kimchi to the pot, and stir well and cook until the kimchi starts to cook, about 3-5 minutes.
  5. Meanwhile, pick out the dried anchovy from the seafood medley and discard.
  6. After draining the water from the tofu package, crumble silken tofu, not too big, but not too small, either.
  7. Add the broth and the seafood medley to the pot. Add the silken tofu. If there’s not enough broth, add a little more (about 1 cup) and bring it to boiling. When it boils, add the prepared veggies to the pot.
  8. Season with salt if needed and top with green onions.

   

2 Responses to “Sundubu Jjigae {Korean Silken Tofu Soup}”

  1. #
    1
    Belinda @zomppa — September 28, 2012 at 11:46 am

    Glad you got some rest! Love spicy soups like this!

  2. #
    2
    hui — September 28, 2012 at 12:05 pm

    this is my 2nd favorite korean soup after yuk gae jang ^^ ooh.. this looks so spicy and robust! yummy!

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