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Soondubu Jigae (Korean Tofu Stew)

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Soondubu Jigae (Korean Tofu Stew)

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Ingredients

Adjust Servings:
Beef
2 tablespoons Soy Sauce
1 tablespoon Sesame Oil
1 teaspoon Gochugaru Substitute with red pepper flakes
6 ounces Rib Eye Cut into thin 1/2-inch wide strips
Stew
1 teaspoon Vegetable Oil
3 ounces Kimchi
1 tablespoon Doenjang (Soybean Paste)
1 cup Anchovy Broth Substitute with chicken broth
10 ounces Soft Tofu Drained and cut into 1-inch cubes
1 Egg Do not beat
Garnish
Toasted Sesame Seeds
1 stalk Scallion Minced, green parts only
Accompaniments
1 cup Jasmine Rice
Kitchen Supplies
Ceramic Stone Pot

Nutritional information

Calories
Protein
Fat
Sugar
Sodium
Carbs

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Cuisine:

Spicy tofu stew with kimchi and rice

  • 20 min
  • Serves 2
  • Easy

Ingredients

  • Beef

  • Stew

  • Garnish

  • Accompaniments

  • Kitchen Supplies

Directions

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It is winter in New York as I’m making this dish, and I couldn’t think of a better time of year to enjoy this than on a cold winter day with snow falling outside my window. What’s great is I didn’t need to leave my house and it was ready in short time. Instead of using water or chicken broth, this recipe uses anchovy broth, a staple of Korean cuisine. It gives the stew extra flavor without a lot of extra spices or ingredients. Feel free to replace the beef with another protein like shrimp or chicken or just skip it altogether.

Steps

1
Done

If you are making your own anchovy broth or chicken broth, do this step first as it will take some time. Prepare the ingredients for the tofu stew while making the broth.

2
Done

Marinade the beef for 10 minutes with soy sauce, sesame oil and gochugaru

3
Done

In a small pot (I used a ceramic stone pot), heat the vegetable oil over medium heat and stir in the beef and kimchi. Cook for about 1-2 minutes.

4
Done

Stir in the doenjang then add the anchovy broth and bring to a boil. 

5
Done

Add the soft tofu and continue to boil for 4 minutes. 

6
Done

Turn off the heat and add the egg immediately, stirring to combine with the stew. Garnish with sesame seeds and scallions and serve hot with a bowl of jasmine rice.

Rebecca Chan

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